Nebraska produces two types of wheat: hard red winter wheat and hard white winter wheat. While providing all of the nutritional value and health benefits of whole grains, hard white winter wheat offers the look, texture and taste of enriched flour. It’s popular in the same products as hard red winter wheat as well as Asian noodles and Middle Eastern flat breads. Hard red winter wheat is very versatile, with excellent milling and baking characteristics for pan breads and yeast-raised flour foods. This type of wheat also is commonly used as an improver for blending.