Red wheat is an important, versatile wheat with low to medium and high protein (8.0 to 17.0 percent). Red wheat is further classified as soft or hard, depending on the kernel hardness values. It has red bran with low to mellow, to strong gluten content. Hard red wheat is used in Artisan and pan breads, Asian noodles, hard rolls, flat breads, and general purpose flour. Soft red wheat is used in cakes, cookies, pancakes, biscuits, and other products requiring low protein content. Red wheat, both hard and soft varieties, are great for whole wheat flours/ products. Some Red Wheat flour might have bold flavor notes.
Hexaploid (6x)
Triticum aestivum ssp. aestivum
Bread wheat, Common wheat