This versatile wheat is prized for cookies, crackers, snack foods and cake flour, and it blends well with hard red wheat classes to lower costs and improve bread texture.
Great Plains Analytical Laboratory collected and tested 219 samples from 11 states, representing 71% of national SRW output. The average grade was U.S. No. 2 SRW. Gulf region wheat showed stable test weights and slightly lower protein from strong yields, while East Coast wheat had higher protein but lower test weights due to rain. Falling numbers were lower than average across regions.
Flour extraction rates were slightly below last year. Solvent Retention Capacity profiles in the Gulf supported cookies and cakes, while East Coast SRC values were higher, aligning well with cookie performance.
Buyers are encouraged to review quality specifications, as some pockets had higher enzymatic activity and vomitoxin better suited for animal feed. “Buyers should be satisfied with the excellent quality and competitive price of the 2025 U.S. SRW wheat crop,” said Erica Oakley, USW vice president of programs. “Processors will find a versatile crop suitable with good qualities for cookies and crackers. With functional protein and good extensibility, the crop should also be valuable in blending for baking applications.”
Global crop quality seminars will now share this detailed data with international customers.
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