Grains & pulses · Buyer profile
Bulk wheat for import: classes (HRW, HRS, durum) and quality specs
U.S. Wheat Associates describes six principal wheat classes, each with distinct end-use applications.[1]
Codex CXS 199 covers wheat and durum wheat grains intended for processing for human consumption.[2]
Free for buyers. One reviewed request; our team approaches suitable independent suppliers and returns comparable proposals — you never deal with a supplier directly, and suppliers cannot pay for placement. Assisted sourcing applies to programmes of USD 250,000 or more per year or season.
Educational profile, not an offer. Facts are general and come from the numbered sources; guidance boxes are our own buyer advice. No verified supplier offer for this item is on file — origin, grade, certification, packing and timing are confirmed per offer, with evidence, during sourcing.
At a glance
Short answers to the questions buyers ask first. Each answer comes from the numbered sources below.
- Which types do buyers specify?
- Hard Red Winter (HRW), Hard Red Spring (HRS), Soft Red Winter (SRW), Hard White (HW), Soft White (SW), Durum.[1]
- How is quality graded?
- FGIS recognizes eight classes: the six principal classes plus Unclassed and Mixed wheat.[3]
- What do the sources say about seasons?
- USDA NASS publishes usual planting and harvest dates by state, based on historical crop progress and specialist knowledge.[5]
- How is it stored and shipped?
- Codex notes that lower moisture limits may be needed for destination climate and transport or storage duration.[2]
- What makes it premium?
- The sources used define no separate premium grade; write premium criteria as measurable specifications.
What wheat is
Recognized types and varieties
How the types buyers name in requests differ, as described by the sources. Pick one to carry it into your request.
Hard Red Winter (HRW)
- HRW is used for hearth breads, hard rolls, flat breads, and some Asian noodles.[1]
Hard Red Spring (HRS)
- HRS is used for breads, bagels, pizza crust, and flour blending.[1]
Soft Red Winter (SRW)
- SRW is used for cookies, crackers, cakes, and selected bread blends.[1]
Hard White (HW)
- HW is used for Asian noodles, whole wheat products, pan breads, and flat breads.[1]
Soft White (SW)
- SW is used for cakes, pastries, confectionery, and Asian-style noodles.[1]
Durum
- Durum is used for pasta, couscous, and some Mediterranean breads.[1]
Commercial formats, classes and grades
- FGIS recognizes eight classes: the six principal classes plus Unclassed and Mixed wheat.[3]
- U.S. numerical wheat grades include limits for damaged kernels, foreign material, and shrunken and broken kernels.[3]
- Test weight is a factor in U.S. numerical wheat grades.[3]
- Protein, moisture, and falling number are not interchangeable with the numerical grade factors.[3]
- FGIS operates a National Falling Number Quality Assurance Program for official service providers.[4]
- Codex sets a maximum moisture content of 14.5% for wheat and durum wheat.[2]
- Codex requires wheat to be free from abnormal flavors, odors, living insects, and mites.[2]
Typical uses and buyer profiles
- HRW can serve as an improver in flour blends.[1]
- HRS is also used as an improver in flour blends.[1]
- HW supports high-extraction applications.[1]
Who typically specifies this — general guidance
- For your buying team, identify the intended end use before selecting a specification.
- Ask your technical team to approve a representative sample before contracting.
Seasonality and sourcing considerations
Season windows are shown as the sources state them; confirm packing or harvest weeks with each supplier for the season you buy.
- USDA NASS publishes usual planting and harvest dates by state, based on historical crop progress and specialist knowledge.[5]
Storage, handling and logistics
Strengths, trade-offs and best fit
Strengths
- The six principal classes provide different characteristics for flour and semolina end uses.[1]
Trade-offs
- The Codex moisture maximum is not a universal storage target: climate and duration may require a lower limit.[2]
Best fit when… — general guidance
- Match the specification to your process and destination requirements.
What to state in your request
- State destination country and delivery point.
- Specify product type and intended use.
- Name the grade standard and edition.
- Set measurable acceptance limits and test methods.
- Request lot identification and traceability documents.
- Specify packaging, net weight, and labeling.
- State shipment windows and annual or seasonal volume.
- Agree sampling, inspection, and rejection procedures.
- Specify protein percentage and moisture basis, test weight units, maximum moisture, and falling-number method and acceptance band.
- State crop year and whether mixed crop years are acceptable.
Start your request with these requirements
Fill in what you already know; it is carried into the request form, where you add your programme value and contact details. Nothing is sent until you submit the form.
Free for buyers. One reviewed request; our team approaches suitable independent suppliers and returns comparable proposals — you never deal with a supplier directly, and suppliers cannot pay for placement. Assisted sourcing applies to programmes of USD 250,000 or more per year or season.
Compliance, documents and who is responsible
- Requirements for wheat depend on the product and on the origin and destination countries — check them for your own market before you commit.
- The producer or exporter is responsible for the product and shipment requirements; the buyer or importer for import permissions, local rules and its own due diligence.
- Certificates (for example GLOBALG.A.P., BRCGS, ASC, BAP, organic or halal) are requested per offer and checked against the issuing body or official register. Global B2B Group does not manufacture, export or certify products and does not give legal advice.
Frequently asked questions
Are there six or eight U.S. wheat classes?
USW presents six principal classes; FGIS standards additionally recognize Unclassed and Mixed wheat.[3],[1]
Does Codex grade wheat by protein?
CXS 199 sets food-quality requirements including moisture; the U.S. numerical grade table is a separate system.[2],[3]
Which wheat is associated with pasta?
USW identifies durum with pasta and couscous.[1]
Related guides and tools
Farm, plant or input projects
Production projects behind this product — farms, hatcheries, processing or growing systems — are handled by our specialist platform.
FeedMatchSources
Numbers in the text point to these sources. Dates are those shown on each source, or the date we checked an undated page.
- 1.Wheat Classes (opens in a new tab) — U.S. Wheat Associates, 2024-08-23
- 2.Standard for Wheat and Durum Wheat, CXS 199-1995 (opens in a new tab) — FAO/WHO Codex Alimentarius, page checked 2026-10-25
- 3.United States Standards for Wheat (opens in a new tab) — USDA AMS FGIS, 2014-05
- 4.National Falling Number Quality Assurance Program, Directive 9180.84 (opens in a new tab) — USDA AMS FGIS, 2019-05-01
- 5.Usual Planting and Harvesting Dates for U.S. Field Crops (opens in a new tab) — USDA NASS, 2010-10-29
Profile last reviewed 2026-10-25. Report a correction via contact.
Global B2B Group is committed to conducting its own activities in accordance with applicable law. It facilitates sourcing and RFQs and does not itself produce, manufacture, export or sell the listed products, or approve them on behalf of any authority. Suppliers are responsible for the products and shipments they offer and supply meeting the requirements of the origin and destination countries — for example safety, quality, labelling, traceability, sanitary or phytosanitary certificates and export documents, where relevant. Buyers remain responsible for their own import permissions, local requirements and due diligence. Requirements differ by product and country; this is not legal advice. Compliance & responsibilities · Terms