Soft Red Wheat is a type of wheat primarily grown in the United States, particularly in the Midwest and the South. It is known for its lower protein content compared to other wheat varieties, making it ideal for products like cakes, cookies, and pastries. The soft texture of the flour produced from this wheat helps create tender baked goods. This wheat is typically planted in the fall and harvested in the spring or early summer. It thrives in well-drained soils and is often used in blends for all-purpose flour. Soft Red Wheat is an essential ingredient in many commercial baking applications.