Why do certain export markets purchase Hard Red Spring wheat, and what are their quality needs?
U.S. Hard Red Spring (HRS) wheat has the highest protein content of bread wheats and is known world-wide for its excellent gluten protein strength. Products such as pan, hearth and specialty breads, Kaiser rolls, hamburger buns, bagels, pizza crusts, frozen doughs and partially baked breads require strong, yet extensible gluten protein quality to produce the highest quality products, especially in highly mechanized bakeries. Many of our export markets purchase HRS wheat to blend with their lower protein, domestic wheats to boost quality and performance, and most of the demand for U.S. HRS wheat is for 14% or greater protein. Other quality factors are also important, such as cleaner wheat (dockage specifications are now below 0.5% for many countries), low levels of mycotoxins (such as DON or vomitoxin), uniform kernel size (for optimum milling yield) and low sprout damage (for optimum milling and baking quality).
