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Soft Red Winter Wheat
Soft red winter (SRW) wheats are typically used to produce flat breads, cakes, cookies, snack foods, crackers and pastries. Soft Red Wheat is grown in more humid environments, not suited to hard wheat production from central Texas, towards the northeastern Great Lakes and east to the Atlantic.
SRW is standardized under the U.S. Standards for Wheat.
Last updated 1/20/12