There are two major soft wheat varieties: soft red winter and soft white wheat.
Soft red winter has a low protein content and is used as a blend in multipurpose flours, and for cookies, cakes, donuts and other fine pastries as well as flat breads, and crackers.
Soft white is a low-protein wheat that offers high yields. It provides a lighter flour for cakes, crackers, cookies, pastries and it suits Middle Eastern flat breads.
Soft wheat can be either a winter or spring variety, depending on when they are planted. Winter varieties are normally higher in minerals because of the longer growing season and more extensive root systems that have developed.
Two major sources for soft wheat suppliers are Russia and Canada.
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