Young Brunette Girl With A Flower Wreath On The Wheat Field

• Hard White – Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.
• Soft White – Soft, light-colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.
Red wheats may need bleaching; therefore, white wheats usually command higher prices than red wheats on the commodities market.