- Branche: Government
- Number of terms: 41534
- Number of blossaries: 0
- Company Profile:
The class of wheat used mostly for bread and all-purpose flour; seeded in the fall; ranges from medium to high in protein; may have either a hard or soft endosperm; accounts for more than 40% of the US wheat crop and more than half of US wheat exports; produced in the Great Plains. Wide range of protein, good milling and baking characteristics. Used to produce bread, rolls, and, to a lesser extent, sweet goods and all-purpose flour.
Industry:Agriculture
The wheat class that contains the highest percentage of proteins, making it an excellent bread wheat, with superior milling and baking characteristics; chiefly grown in Montana, North Dakota, South Dakota, and Minnesota; seeded in the spring, and may have a hard or soft endosperm.
Industry:Agriculture
The wheat class that contains the highest percentage of proteins, making it an excellent bread wheat, with superior milling and baking characteristics; chiefly grown in Montana, North Dakota, South Dakota, and Minnesota; seeded in the spring, and may have a hard or soft endosperm.
Industry:Agriculture
The class of wheat used mostly for bread and all-purpose flour; seeded in the fall; ranges from medium to high in protein; may have either a hard or soft endosperm; accounts for more than 40% of the US wheat crop and more than half of US wheat exports; produced in the Great Plains. Wide range of protein, good milling and baking characteristics. Used to produce bread, rolls, and, to a lesser extent, sweet goods and all-purpose flour.
Industry:Agriculture
Newest white class of wheat to be grown in the U.S. Closely related to red wheats (except for color genes), this wheat has a milder, sweeter flavor, equal fiber, and similar milling and baking properties. Used in yeast breads, hard rolls, bulgur, tortillas, and oriental noodles. Used in domestic markets and exported in limited quantities.
Industry:Agriculture
Newest white class of wheat to be grown in the U.S. Closely related to red wheats (except for color genes), this wheat has a milder, sweeter flavor, equal fiber, and similar milling and baking properties. Used in yeast breads, hard rolls, bulgur, tortillas, and oriental noodles. Used in domestic markets and exported in limited quantities.
Industry:Agriculture
The hardest of all U.S. wheats, seeded in the spring, and contains a high amount of protein, which is good for pasta products (macaroni, spaghetti, and other noodles), grown in the same northern area as Hard Red Spring wheat--mainly in North Dakota.
Industry:Agriculture
The hardest of all U.S. wheats, seeded in the spring, and contains a high amount of protein, which is good for pasta products (macaroni, spaghetti, and other noodles), grown in the same northern area as Hard Red Spring wheat--mainly in North Dakota.
Industry:Agriculture
A general term for wheat sown in the early spring and harvested in the late summer or early autumn of the same year.
Industry:Agriculture
A general term for wheat sown in the early spring and harvested in the late summer or early autumn of the same year.
Industry:Agriculture
