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South Central Kansas | Minneapolis is hard red spring wheat. It has a different use than hard red winter. It can be blended with hard winter wheat to adjust the protien content for flour and I understand it is being blended with Durham wheat which is used to make pasta I think.
CBOT wheat is soft red winter which is used to make cakes and crackers.
There seems to be an extreme shortage of HRS and it is a lot longer till harvest.
Some tell me if I'm off base here.
Thanks.
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Wheat Market sens
