U.S. Wheat Associates (USW) recently provided the final results for the hard red winter (HRW), soft red winter (SRW) and soft white (SW) wheat crops, all showing favorable grades for U.S. millers and international buyers.

Specific qualities needed to satisfy millers are test weight, falling number, and especially functionality of the wheat pertaining to the bread-making process.

HRW WHEAT

U.S. HRW wheat is the most common of the winter wheats grown in the U.S. and for the most part, is grown in the Southern Plains, the Dakotas and Montana.

With excellent milling and baking characteristics for wheat foods like pan breads, hard rolls, croissants and flat breads, U.S. HRW wheat is a versatile wheat. It is also an ideal choice for some types of Asian noodles, general purpose flour and as an improver for blending. It has medium to high protein of 10.0% to 13.0% (12% mb/moisture basis), medium hard endosperm, red bran, medium gluten content and mellow gluten noted USW on their website.

"For the miller, HRW brings consistency to the grist (collective term for grain that is ready to be ground). A balanced mill optimizes flour extraction and helps maximize milling efficiency. Maintaining HRW as the foundation of the mill grist allows the miller to blend other U.S. classes, local wheat or wheat from other origins as cost advantages or product differentiation opportunities develop," according to USW.

"For the baker, HRW benefits include improved baking characteristics, including dough stability and water absorption, either alone or as part of a blend. HRW delivers consistency as it is always available and provides the most reliable foundational ingredient for most wheat-based products," added USW.

The final 2025 grade as reported by the 566 samples collected by USW shows an average U.S. No. 1 HRW. Among the wheat composites tested, the unweighted average moisture content is 11.7% and SKCS (single kernel characterization system) hardness is 58.9. Kernel size distribution indicates 69.4% of the crop consists of large kernels, while 30.1% are medium-sized. Kernel size is key because it will impact the final flour product and dough strength. Here is a link to more information published by USW as of Sept. 12, while USW's Crop Quality report will be available in late October: https://uswheat.org/….

SRW WHEAT

Known sometimes as the "cracker wheat," SRW wheat is grown in the eastern third of the U.S. and is commonly used for specialty products such as sponge cakes, cookies, crackers and other confectionary products and it also can add value for the miller and baker as a blending wheat. It is a high-yielding wheat with low protein of 8.5% to 10.5% (12% mb), soft endosperm, red bran, and weak gluten, according to USW's website.

"For the miller, SRW helps diversify the types of flour produced to improve the quality of many products. SRW blended with hard red spring (HRS) and HRW wheat can lower grist cost and improve bread crumb texture or improve the quality and appearance of a wide variety of products," according to USW.

"For the baker, the lower moisture content of the flour produced with SRW creates an advantage by increasing the added water volume while optimizing water absorption and product quality to the consumer," added USW.

For this year's SRW wheat crop quality report, USW reported the Great Plains Analytical Laboratory in Kansas City, Missouri, collected, tested and analyzed 219 samples from elevators in 18 reporting areas across 11 states. Sampled states account for an estimated 71% of the total 2025 U.S. SRW production, noted USW in their quality report.

The average grade for the 2025 SRW harvest survey is U.S. No. 2 SRW. Test weights in the Gulf region remained relatively unchanged, while the East Coast samples -- smaller in number -- showed a decline due to increased rainfall during harvest. Here is a link to the Sept. 25, USW SRW Crop Quality report: https://uswheat.org/….

SW WHEAT

SW wheat is primarily grown in the PNW with 80% of the crop exported and shipped out of the PNW. From specialty products such as sponge cakes or Asian noodles to blending with HRS wheat for improving bread color, U.S. SW wheat flour has the versatility to improve the quality of a wide variety of products. It has a low protein of 8.5% to 10.5% (12% mb), low moisture and weak gluten. SW includes winter and spring varieties, increasing the protein range and functionality within the class, according to USW website.

"For the miller, SW delivers excellent results. Arriving at the mill with an average moisture of less than 10%, an average test weight of more than 80 hectoliter (test weight) mass and a low quantity of screenings, SW wheat provides the millers every opportunity for high flour extraction. The lower wheat moisture allows the miller to temper the wheat to a lower average target moisture optimizing flour extraction, particle size and color," according to USW.

"For the baker, low moisture content creates an advantage by optimizing water absorption and product quality to the consumer. The finer particle size may increase the rate of water absorption, decreasing mix time and improving production efficiencies. With the fine particle size and starch characteristics, SW flour creates a unique and tender texture for many end-products," added USW.

The final SW wheat harvest report of 411 samples tested by USW showed, overall, the crop presented as typical, good quality SW wheat. Weighted averages show a test weight of 61.0 lb/bu (80.3 kg/hl), moisture content of 9.3%, 1000 kernel weight of 33.7 g, falling number value of 317 seconds, and protein content of 9.3% (12% mb). Here is a link to more information published by USW as of Sept. 12, while USW's Crop Quality report will be available in late October: https://uswheat.org/….

The 2025 USDA Small Grains Report released on Sept. 30 noted all-wheat production totaled 1.98 billion bushels (bb) in 2025, up less than 1% versus the revised 2024 total. The area harvested for grain totaled 37.2 million acres, down 4% from the previous year. The average yield in the U.S. was estimated at 53.3 bushels per acre (bpa), up 2.1 bpa from the previous year.

USDA added, "The levels of production and changes from 2024 by type were: winter wheat, 1.40 bb, up 3%; other spring wheat, 497 million bushels (mb), down 9%; and Durum wheat, 86.2 mb, up 8%." Here is the link to report with the state-by-state breakdown beginning on page 11: https://esmis.nal.usda.gov/….

Mary Kennedy can be reached at Mary.Kennedy@dtn.com

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