On Food and Cooking

Protein Content,

%   by  Weight  Use

Hard    red spring  wheat 13–16.5 Bread flours

Hard    red winter

wheat

10–

13.5

All-purpose

flours

Soft    red

wheat

9–

11

All-purpose,    pastry

flours

Hard    white

wheat

10–

12

Specialty   whole-grain

flours

Soft    white

wheat

10–

11

Specialty   whole-grain

flours

Club    wheat 8–9 Cake  flours

Durum

wheat

12–

16

Semolina for dried
pasta
In addition to their classification by
protein content, North American wheats are
named by their growth habit and kernel color.
Spring wheats (including durum) are sown in
the spring and harvested in the fall, while