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Hard white wheat kernels ground into flour are great for light breads. The high gluten content of 'durum' wheat makes it suitable for bread, but its light color makes it easy to use in baguettes and pizza bases for a whole-wheat nourishment without the need for 'brown bread'. Hard white wheat, also known as U.S. hard white (HW) wheat, receives enthusiastic reviews when used for Asian noodles, whole wheat or high extraction applications, pan breads or flat breads. It has a hard endosperm, white bran and a medium to high protein content of 10.0% to 14.0% (12% mb). HW includes winter and spring varieties increasing the protein range and functionality within the class. For the miller, HW delivers whiter flour at higher extraction levels due to its lighter bran color¹. HW is a true hard wheat creating excellent granulation, maximizing coarse semolina production and low ash flour. For the baker, the greatest advantage of HW wheat flour is the whiter end product color. Higher extraction rates generally improve water absorption¹. Using ultra fine, white whole wheat flour, whole wheat bread can be produced with the color and texture of traditional bread. Durum wheat, also called pasta wheat or macaroni wheat, is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. Durum in Latin means "hard", and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or "soft". This makes durum favorable for semolina and pasta and less practical for flour, which requires more work than with hexaploid wheats like common bread wheats.