Wheat Grain Classes

Classification of wheat greatly varies by the producing country.

Argentina

Originally, the wheat classes in Argentina were related to the production region or port of shipment: ''Rosafe'' (grown in Santa Fe province, shipped through Rosario), ''Bahia Blanca'' (grown in Buenos Aires and La Pampa provinces and shipped through Bahia Blanca), ''Buenos Aires'' (shipped through the port of Buenos Aires). While mostly similar to the US Hard Red Spring wheat, the classification caused inconsistencies, so Argentina had introduced three new classes of wheat, with all names using a prefix ''Trigo Dura Argentina'' (TDA) and a number:

Australia

The grain classification in Australia is within the purview of the National Pool Classification Panel. Australia had chosen to measure the protein content at 11% moisture basis (m.b.). The measured (meas.) and average (avg.) values below are based on the results of testing over the 2002-2005 period.

Canada

The decisions on the wheat classification in Canada are coordinated by the Variety Registration Office of the Canadian Food Inspection Agency. Like in the US system, the eight classes in Western Canada and six classes in Eastern Canada are based on colour, season, and hardness.
The measured (meas.) and average (avg.) values below are mostly based on the results of testing over the 1996-2005 period (* marks 2001-2005 results). Canada has a unique requirement that the varieties of wheat grains should allow for purely visual identification.

France

The classification of wheat grains in France is controlled by the (GEVES) and the ''Institut Technique des Céréales et des Fourrages'' (ITCF, now part of ), with the involvement of ''Céréaliers de France'' group. Most French wheat is of red winter type.

USA

The wheat grain classes used in the United States are named by colour, season, and hardness:

* Durum – Hard, translucent, light-coloured grain used to make semolina flour for pasta and bulghur; high in protein, specifically, gluten protein.
* ''Hard Red Spring'' – Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread flour and high-gluten flours are commonly made from hard red spring wheat. It is primarily traded on the Minneapolis Grain Exchange.
* ''Hard Red Winter'' – Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are made from hard red winter wheat alone. It is primarily traded on the Kansas City Board of Trade. Many varieties grown from Kansas south descend from a variety known as "Turkey red", which was brought to Kansas by Mennonite immigrants from Russia. Marquis wheat was developed to prosper in the shorter growing season in Canada, and is grown as far south as southern Nebraska.
* ''Soft Red Winter'' – Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake flour, pastry flour, and some self-rising flours with baking powder and salt added, for example, are made from soft red winter wheat. It is primarily traded on the Chicago Board of Trade.
* ''Hard White'' – Hard, light-coloured, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.
* ''Soft White'' – Soft, light-coloured, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry.

See also

* Grain quality

References

Sources

* {{cite book , last=Khan , first=K. , chapter=Wheat Classes − Producing Nations , chapter-url=https://books.google.com/books?id=Cc1XDAAAQBAJ&pg=PA109 , title=Wheat: Chemistry and Technology , publisher=Elsevier Science , series=American Association of Cereal Chemists International , year=2016 , isbn=978-0-12-810454-5

Wheat production