Hard red winter wheat (HRWW) is the major class of wheat produced throughout the United States. In 2012, more than 30 million acres of hard red winter wheat seed (58% of the total winter wheat crop) were planted nationally, equating to over 1 billion bushels of wheat produced. HRWW varieties thrive across the Northern Plains, including North Dakota, South Dakota, eastern Montana and western Minnesota.
End users choose hard red winter varieties because the class is known for its production versatility, due to moderately high protein content and excellent milling and baking characteristics. HRWW is used principally in the production of bread flour, but is also often chosen for Asian noodles, hard rolls and flatbreads.