Soft white (SWH) wheat is used to make flour for bakery products other than bread such as cakes, crackers, cookies, pastries, quick breads, muffins, and snack foods. There are both winter and spring varieties of SWH wheat but no distinction is made between the two. SWH is grown primarily in Idaho, Oregon, and Washington. SWH is standardized under the U.S. Standards for Wheat.
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