White soft wheat

These wheats belong to the soft white winter (SWW) wheat market class of the botanical group Triticum aestivum, (common or bread wheat,) traditionally planted in the fall and overwintered in the ground.

As a low moisture wheat, once milled, Soft White Winter wheat flour is typically used to create Asian-style noodles, pastries, and other delicate confectionary delights.

Soft white wheat, finely ground, is perfect for tender, light baked goods. Bread, rolls, and even pie crusts, pastries and cookies.