Soft red winter wheat (SRWW) represents the third largest wheat market class in the United States. Though it ranks behind its two hard red counterparts in terms of annual production volume, soft red winter wheat varieties are grown in 25 U.S. states, most of which are located east of the Mississippi River. In 2019, Missouri was the SRWW leader in the United States with 700,000 acres planted, equating to nearly 44 million bushels produced. In 2012, 8.1 million acres of soft red winter were planted nationally (15% of total wheat acreage), producing a total of 420 million bushels.
SRWW, sometimes referred to as Chicago Wheat because it is traded on the CBOT, contains low-to-medium levels of protein and soft endosperm. These qualities make it suitable for use in the production of cake flour, pastry flour and self-raising flour. When soft red winter wheats are mixed with all-purpose whole wheat flour from hard reds, the combination results in excellent flatbreads, cakes, cookies, pastries and crackers.