Club Wheat
Washington's Specialty Crop
Almost exclusively grown in Eastern Washington, club wheat is a global favorite for producing very fine flour and delicate baked
Club Wheat Characteristics
An ideal choice for quality cakes, finely textured cookies, and perfectly crispy tempura, batter, club wheat is bred to produce low gluten strength, high flour yields, and very soft flour with low water absorption. A subclass of Soft White Wheat (SWW), Club Wheat is characterized by short, compressed spikes and uniquely delivers:
- Protein 8.5% to 10.5%
- Moisture 9%
Domestic Uses of Club Wheat
Key International Markets & Main Uses
Japan
- Main uses: Delicate pastries and sponge cakes
- Major companies: Nisshin Seifun and Japan Flour Millers Association
Taiwan
- Main uses: Cakes, biscuits, and tender-crumb pastries (sponge cakes, delicate sweets)
- Major companies: Taiwan Millers Association (TFMA) and China Grain Products and Development Institute (CGPRDI)
Philippines
- Main uses: Cookies, crackers, and other snack food
- Major companies: Pilmico Foods Corporation and Marby Food Ventures
Washington Club Wheat
Washington State is one of the top producers of club wheat in the United States.
Club wheat is almost exclusively grown in Eastern Washington where the climate includes cool nights, warm days, and a range of 8-25 inches of annual precipitation. Club breeding efforts are led by Washington State University and the US Department of Agriculture-ARS in Pullman Washington.
Top 2025 Preferred Club Wheat Varieties
- Winter Club Wheat
- 1. ARS Crescent
- 2. Castella
- 3. Pritchett
- 4. Coda
- 5. TMC M-Pire
- Spring Club Wheat
- 1. Roger
- 2. Hedge CL+
- 3. Melba (club)
- 4. Jenkin
- 5. Hybrid 123
