The soft white classes of wheat are produced in areas of mild winters with adequate moisture. White kernels are larger and plumper than red wheat kernels, are of a softer texture, and have a weaker gluten strength.

Soft Wheat
Berries

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 Physical Characteristics:

 
Proteins on a dry basis: 12%
Test Weight: 78

Falling numbers: 300
Foreign matters:  1.5%-0.5% maximum
Moisture: 14% maximum
W: 150

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