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| Wheat Different varities of wheat we export: Hard Red Winter Wheat and Hard Red Spring Wheat produce a high-grade flour used to make bread, hamburger buns and biscuits. Soft wheat produces a flour that is desirable for baked goods that have a tender, flaky or crisp texture, like cakes, doughnuts, cookies and crackers. White wheat is a soft wheat that produces flour used for cereals, cookies and cakes Durum which contains more protein than any other class -- produces a coarse, golden amber product called semolina that is mixed with water to form a dough that then is forced through dies that shape it into pasta products like spaghetti, noodles and macaroni. 
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