Hard red spring wheat (HRSW) is produced in a wider and more diverse geography than any other market class in North America. Much of this diversity is due to the fact that hard red spring wheat seed does not require a vernalization cycle, giving it the ability to make the transition from vegetative to reproductive growth stage without a cold interlude.
Hard red spring wheat is also known as Dark Northern Spring wheat (DNS) and is considered by many to be a specialty class, due to its strong gluten characteristics and high protein content. These unique production qualities enable end users to produce fine breads, hard rolls and bagels. Mixed batch flour is also produced by combining high protein HRSW with lower protein market classes to improve loaf volume, dough handling, water absorption and other mixing characteristics. Aside from its role as an ingredient in food products, HRSW is also used in the production of laundry detergent, paper manufacturing and ethanol.