Hard Red Winter
Crop Quality & End Uses
With excellent milling and baking characteristics for wheat foods like pan breads, hard rolls, croissants and flat breads, U.S. hard red winter (HRW) is a versatile wheat. It is also an ideal choice for some types of Asian noodles, general purpose flour and as an improver for blending. It has medium to high protein of 10.0% to 13.0% (12% mb), medium hard endosperm, red bran, medium gluten content and mellow gluten
Where is U.S. Hard Red Winter Grown?
Grown in the Great Plains, Pacific Northwest (PNW) and California, hard red winter (HRW) is the most widely grown class in the United States. With such a large growing area, conditions can greatly vary among the production regions. HRW wheat can be exported from the Gulf and Pacific ports.
Hard Red Winter (HRW)
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2023 Production
Wheat Grade Factors
Frequently Asked Questions
Overview of U.S. Wheat Inspection
Crop Quality Data Highlights
Sample Collection & Analysis
Gulf a Pacific Northwest HRW
Official grade and non-grade factors are determined on every sample collected. Functionality tests are conducted on ~75 composite samples categorized by growing region and protein ranges of <11.5%, 11.5 to 12.5% and >12.5%. Production weighted results are presented as Composite, Gulf-Tributary and PNW-Tributary averages.
- Collection and testing of wheat samples was facilitated by Plains Grains Inc.
- Samples were collected from elevators in 11 states by USDA National Agricultural Statistics Service (NASS).
- Official grades were determined by the USDA Federal Grain Inspection Service (FGIS).
- Wheat and flour quality testing was conducted by USDA/ARS Hard Winter Wheat Quality Lab.
California HRW
Official grade and non-grade factors are determined on every sample collected. Production weighted results are reported.
- Collection and testing of wheat samples was facilitated by Plains Grains Inc.
- USDA Federal Grain Inspection Service (FGIS) data is used to calculate official grades.
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