20 MARKETING 
texture, go to determine the five commercial classes of wheat, as 
described below. 1 
Hard Red Spring wheat is grown principally in an area centering in 
the Dakotas and running northwesterly into Canada; with a smaller 
secondary area lying along the Washington-Idaho border. This class of 
wheat comprises nearly one-fourth of the total wheat acreage. It is used 
in making the highest grade yeast-bread flours, and for this reason the 
commercial supply is almost entirely ground in the United States. . 
Durum wheat, which is a hard spring wheat of peculiar texture, is 
grown in almost the same area as Hard Red Spring wheat, and is produced 
most heavily in the district just west of the Red River Valley in North 
Dakota. About one-sixteenth of the total wheat acreage has usually been 
sown in Durum. It is customarily ground into a granular flour called 
semolina, from which macaroni, spaghetti, vermicelli, and other edible 
pastes are manufactured. 
Hard Red Winter wheat is grown principally in an area extending 
through southern Nebraska, Kansas, and western Oklahoma. The original 
seed was probably brought from the Russian Crimea by immigrants. 
Hard Red Winter wheat comprises about one-third of the total wheat 
acreage. Like the Hard Red Spring varieties, it is used chiefly in the 
manufacture of yeast-bread flour. 
Soft Red Winter wheat is grown largely in the eastern half of the 
United States, where there is relatively greater humidity. It comprises 
over 30 per cent of the total wheat acreage; almost as much as Hard 
Red Winter. It is used in the manufacture of both yeast-bread and pastry 
flours. Frequently hard wheat flour is blended with flour of this class to 
make it a stronger bread flour. As will be shown in the next chapter, each 
individual brand of flour is usually the result of a blend of several kinds of 
wheat. In the practice of the larger mills the blend is often determined 
by chemical analysis. 
The so-called White wheats are less important in the commercial move 
ment than the classes already described. Common white wheat is grown 
in the far West and to a lesser extent along the Great Lakes. It comprises 
somewhat more than 5 per cent of the total wheat acreage. Pastry flours 
and breakfast foods and to some extent bread-making flours are made 
from Common White wheat. White Club is grown only in the far West 
and comprises less than 2 per cent of the total wheat acreage. It is used 
in making starchy flours for pastry. 
It will be understood that each of the above classes includes a 
great many different varieties of plant with corresponding differ- 
1 Yearbook of the Dept, of Agriculture, 1921, pp. 122-126. See also the dis 
cussion of the Official Wheat Standards in the text, p. 38.