Five of the six wheat classes grown in the United States are produced in California, with Hard Red wheat accounting for nearly 70% of planted acres every year. Hard red wheat is an important, versatile bread wheat with excellent milling and baking characteristics. It has medium to high protein (10.0 to 14.0 percent), hard endosperm, red bran, and strong and mellow gluten content. It is used in Artisan and pan breads, Asian noodles, hard rolls, flat breads, and general purpose flour.