Soft White Wheat is a light tan grain that is shorter in length and much plumper than hard
wheats. It is an important ingredient in bakery products other than breads due to a more
delicate gluten structure than hard wheats. Therefore, it is primarily used in pastry flours
that have lighter and flakier characteristics such as pastries, cakes and flatbreads. With a
mild whole grain flavor it is a good source of protein, dietary fiber, phosphorus and
manganese.