Hard Red Spring Wheat
North Dakota is the top producing State in the USA for hard red spring wheat, producing an average of 250 million bushels each year. This wheat stands out for its high protein & gluten content which makes it an ideal flour for baking as it improves mixing characteristics, water absorption and dough handling. Hard Red Spring Wheat is used mostly for specialty breads, bagels, and everyones favorite food…. Pizza! We grow wheat on our farm every year, varying the acres depending on world markets and consumer needs.
NDSU focuses a lot of research on this specific crop. Improvements to resilience to disease has been a major genetic contribution over the past decades by NDSU.
Want to learn more about this prevelant and important North Dakota Crop? Check out the article Grains of Truth