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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