Soft White Wheat is a lower-protein wheat used to make flour for bakery products other than bread, such as cakes, crackers, cookies, pastries, quick bread, etc. Our Certified Organic Grainworks Hard White Wheat yields a lighter texture and colour with an excellent nutrient profile and superior performance from the flour mill to the table! There are both winter and spring varieties of Soft White Wheat but unlike some other market classes of wheat, no distinction is made between the two. Soft white wheat kernels are golden in colour and have a dull, chalky appearance when cut open. Our Soft White Wheat is a Non-GMO variety with no major genes for bran colour as traditional bred wheat does. Therefore its bran is both lighter in colour and milder in flavour. Its sweeter taste means that products made with white wheat require less added sweetener to attain the same level of perceived sweetness. And nutritionally, Soft White Wheat is a whole grain winner - a good source of protein, calcium, iron, fiber, B vitamins, and phosphorous. Grainworks Organic Soft White Wheat, ground into flour, yields a flour that can be more appealing to people accustomed to the taste of refined "white" flour. Tasty Tips and Storage Grind into flour for use in bread, such as cakes, crackers, cookies, pastries, quick bread, muffins, and snack foods. Grainworks Organic Soft White Wheat can be enjoyed as a cooked whole grain in pilafs and cereals, or sprouted to yield highly nutritious wheat sprouts. Store in our resealable bag or airtight container in a cool, dry place for up to a year. When stored in the freezer, whole grain can last a year or more.