Hard Red Spring Wheat
Hardy Wheat, High-End Food Products
Considered the aristocrat of wheat, hard red spring (HRS) is a domestic and international favorite for crusty breads, rolls, croissants, bagels, pizza crusts, noodles, tortillas, and more.
Hard Red Spring Characteristics
Known for its strong gluten and high protein, Hard Red Spring wheat is divded into three subclasses:
Dark Northern Spring
- 75% or more dark, hard, vitreous kernelsÂ
- Higher protein levels and strong gluten
- Premium breads and other baked goods.
Northern Spring
- Â 20% to 74 % dark, hard kernels with a glassy appearance
- Â Medium quality and protein content
- Many baking applications, doesn’t meet the high standards for premium products.
Red Spring
- Less than 25% dark, hard kernels
- Blends for products that do not need strong dough properties.
Visit U.S. Wheat Hard Red Spring for mor information.
Markets & Uses
Hard Red Spring is widely used in both domestic and international markets. Across the U.S., commercial and home bakers use Hard Red Spring to make artisan breads like sourdough, as well as bagels, croissants, pizza crust, and rolls. Japanese, Vietnamese, and Thailand markets use HRS to create breads, noodles, and general flour production, while Mexican markets use HRS in tortillas, pan breads, and flour blends.
Washington State
Though it’s primarily grown in North Dakota, Minnesota, Montana, and South Dakota, HRS accounts for 20% of all wheat grown in Washington-including 54% of our spring crops. Thriving in regions with higher rainfall, Washington’s Hard Red Spring grows best in Whitman, Lincoln, Adams, an Walla Walla counties.
Top Hard Red Spring Varieties
- Hard Red Spring Varieties
- 1. WB9668
- 2. Expresso
- 3. LCS Trigger
- 4. LCS Iron
- 5. LCS Rebel
Topmost Planted HRS Varieties in Washington
Variety Name | Acres Planted |
|---|---|
AP Venom | 49,593 |
WB9668 | 28,148 |
Alum | 18,174 |
Kelse | 16,316 |
WB9662 | 13,858 |
