White Wheat

White Wheat
The principal white wheat growing states include Michigan, New York, Washington, Oregon, Idaho and California.

The acreage devoted to white wheat is approximately 10% of the total wheat acreage.

White wheat includes four subclasses:
Hard white must contain 75% or more of hard kernels and not more than 10% of the white club varieties

Soft white contains less than 75% of hard kernels and not more than 10% of the white club varieties

White club consist of wheat of white club varieties and not more than 10% of other white wheat

Western white contains more than 10% of wheat of white varieties and not more than 10% of other white wheat.

The flour from white wheat is unsuitable for breadmaking, but is suitable for cakes, cookies and pastries.
White Wheat