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Soft White Wheat is a light tan grain that is shorter in length and much plumper than hard wheats. It is an important ingredient in bakery products other than breads due to a more delicate gluten structure than hard wheats. Therefore, it is primarily used in pastry flours that have lighter and flakier characteristics such as pastries, cakes and flatbreads. With a mild whole grain flavor, it is a good source of protein, dietary fiber, phosphorus and manganese.

PASTRY WHEAT / SOFT WHITE WHEAT - This wheat carries the same characteristics as soft red wheat, though it lacks the red color and is sweeter because of it. This grain covers 8.3 million acres in the Pacific Northwest, California, New York, Michigan and Wisconsin.
Soft White Wheat carries the same characteristics as soft red wheat, except for bran color, and is milled to create all-purpose flour, cake flour (when it is bleached), pastry flour and self-rising flour (when leavening and salt are added). When buying all-purpose white flour anywhere in the United States, it will be a combination of hard white wheat and soft white wheat.
Soft White Wheat berries are higher in starch. They have a softer kernel and are often used to make pastry flour. They have a milder taste for those who do not prefer the robust flavor of the red wheat berries. The soft white variety contains less protein and more carbohydrates than the hard varieties.

Soft wheat is a winter wheat grown primarily east of the Mississippi, from Missouri and Illinois east to Virginia and the Carolinas in the South and New York in the North. There are also important crops of soft white wheat in the Pacific Northwest.
Soft White Wheat is not a good choice for making bread. Hard Red and Hard White Wheat as well as SPELT, KAMUT and RYE are popular choices for bread making.

The organic certification attests that specific requirements were verified by a USDA-accredited certifying agent before products can be labeled “USDA organic”. When it comes to crops, the USDA organic seal indicates that no irradiation, sewage sludge, synthetic fertilizers, prohibited pesticides, and genetically modified organisms were used.

The National Organic Program's (NOP) mission is to ensure the integrity of USDA organic products in the United States and throughout the world. The NOP is responsible for developing national standards for organically produced agricultural products. These standards assure consumers that products with the USDA organic seal meet consistent, uniform standards. NOP regulations do not address food safety or nutrition.

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