Five of the six wheat classes grown in the United States are produced in California, with Hard Red wheat accounting for nearly 70% of planted acres every year. Hard red wheat is an important, versatile bread wheat with excellent milling and baking characteristics. It has medium to high protein (10.0 to 14.0 percent), hard endosperm, red bran, and strong and mellow gluten content. It is used in Artisan and pan breads, Asian noodles, hard rolls, flat breads, and general purpose flour.
Hard white wheat has a hard endosperm, white bran, and a medium to high protein content (10.0 to 14.0 percent). It is used in instant/ramen noodles, whole wheat or high extraction flour applications, Artisan and pan breads, and flat breads.
Did you know?
Average Wheat Yields for the state are
2.23 tons/acre (~74 bushels) for common wheat, based on 5yr Avg (2013-2017)