HARD RED WINTER WHEAT - Primarily known as Kansas City wheat, this grain comprises the majority of all wheat species grown in the United States. The trading of wheat futures occurs in the largest city of the region where the wheat is grown and is why the name Kansas City is applied to this type of wheat. Growing area spans 23 million acres in The Great Plains, Texas to Montana and the Dakotas. Hard Red Winter Wheat accounts for 40 percent of all wheat grown in the United States. Because of its high protein levels, hard red winter wheat generally is milled to create all-purpose flour, which is a combination of hard and soft wheat flour. It also is used to create bread flour because its high gluten strength and protein levels work well with yeast products. Hard Red Winter Wheat has a slightly lower protein content than the Hard Red Spring Wheat. This makes it great for mixing with other flours, such as rye, and for producing Old World and artisan style breads. The lower protein content provides for a crisper crust, improved yeast fermentation and flavor. Many people prefer the robust flavor of the Hard Red Wheat berry varieties.