Soft Red Winter Wheat

Soft Red Winter Wheat is a variety of wheat grown mainly in the eastern United States that has a soft kernel texture. It produces a lower protein content, making it ideal for baked goods like cakes, pastries, piecrusts, and cookies, which require a tender crumb. It is typically planted in the fall and harvested in late spring or early summer. This wheat is valued for its fine consistency, ease of grinding, and suitability for products needing a delicate structure. Its soft nature contrasts with harder wheat types used for bread, focusing instead on baking applications that demand softness and finesse.