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  • In the United States, wheat is classified as: 1) Hard White, 2) Hard Red Winter, and 3) Hard Red Spring, (all of which are used for yeast breads and similar products); 4) Soft White and 5) Soft Red Winter, (which are both used for products, such as cakes, cookies, and pastries that do not require the same level of leavening capability as yeast breads); and 6) Durum, (which is used for pasta and no
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