It's been more than a century since Pillsbury began milling its famous flour on the banks of the Mississippi. Their philosophy then was simple. Use the best wheat to ensure the finest flour. Over 135 years and a number of flours later that philosophy lives on stronger than ever.
Hard winter wheats (commonly called hard wheats) are planted in the fall, lay dormant through the winter, maturing in the spring and harvested by early summer. Hard wheats exhibit a more mellow protein quality. This wheat is used to mill all purpose and lower protein bread flours used for a variety of products including artisan style breads, pan bread, cookies, soft rolls, bread sticks, sauces, breading, etc. Pillsbury hard wheat flours are specially selected to provide optimum baking tolerance while providing outstanding dough handling characteristics.
Spring wheat is planted in the spring and harvested in late summer. Spring wheats have robust protein qualities which develop strong doughs. Pillsbury spring wheat flours are milled to provide exceptional absorption with excellent mixing and fermentation tolerance. Spring wheat flours are commonly used for bagels, pizzas, hearth and specialty breads.