Soft wheat is used for baking with baking powder or baking soda as a leavening (instead of yeast) and makes a soft crust. Fabulous for pancakes, muffins, cookies, biscuits, cakes, desserts, pie crusts, crackers and cereals. Whole grain nutrition! (Use hard red or hard white wheat for breadmaking or pasta making.)The protein content is a high 12-16%. Wheat kernels last wonderfully well, but once ground, the nutritious oils in whole wheat are quickly oxidized by air, so store whatever flour you don"t use immediately in an air-tight container in the freezer. Biologically grown, non-GMO.