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Hard Red Spring Wheat

Grown mostly in North Dakota, Montana, South Dakota and Minnesota, hard red spring stands out as the aristocrat of wheat for baking bread.

Hard red spring has the highest protein content of all U.S. wheats (usually 13 to 16 percent) which, in turn, corresponds with greater gluten content. For this reason, flour mills in the United States blend hard red spring wheat with lower protein wheats to increase the gluten content in the resulting batch of flour. The addition of hard red spring improves dough handling and mixing characteristics, and water absorption.