PASTRY WHEAT / SOFT WHITE WHEAT - This wheat carries the same characteristics as soft red wheat, though it lacks the red color and is sweeter because of it. This grain covers 8.3 million acres in the Pacific Northwest, California, New York, Michigan and Wisconsin. Soft White Wheat carries the same characteristics as soft red wheat, except for bran color, and is milled to create all-purpose flour, cake flour (when it is bleached), pastry flour and self-rising flour (when leavening and salt are added). When buying all-purpose white flour anywhere in the United States, it will be a combination of hard white wheat and soft white wheat. Soft White Wheat berries are higher in starch. They have a softer kernel and are often used to make pastry flour. They have a milder taste for those who do not prefer the robust flavor of the red wheat berries. The soft white variety contains less protein and more carbohydrates than the hard varieties.