HARD WHITE SPRING WHEAT - This wheat is a relatively new grain. It was introduced to the U.S. agricultural system in 1990 and covers only 300,000 acres. It resembles hard red wheat in all characteristics with the exception of the red bran coloring. This results in a wheat that is sweeter and more mild than red wheat flour, which some find to be slightly bitter. As it resembles red wheat in all characteristics except for color, hard white wheat is also milled to create all-purpose flour and bread flour. The nutritional content is the same for red and white wheat berries. Breads made with Hard Red and Hard White Wheats will be very similar. The main difference is that Red Wheat produces a fuller, heartier flavor and the bread will have a slightly darker color. Spring wheat grows predominantly in the Dakotas, Minnesota and Montana, as well as in Canada, where the climate is more severe. It’s planted in the spring and harvested in late summer and early fall. Generally, the farther north you go, the more spring wheat you’ll find and the greater the levels of protein – generally 12 to 14 percent.