Red Wheat

Red Wheat is an important niche wheat, giving growers a late sown option, such as after sugar beet or as part of a blackgrass control strategy.

Since 2003, Premium Crops have been developing the crop with agronomy trials, working with millers, and securing the best varieties.

AC Barrie was the first commercially grown variety because it was most acceptable to UK millers and the most reliable for farmers.

Now newer varieties like Infinity and Faller have a yield advantage over AC Barrie and become superior.

The strength of Red Wheat is in the protein and the quality of the protein. Red Wheat is a full 3% to 4% higher in protein than Class 1. Also, the strength and elasticity of the protein (gluten) is also greater. This means it can trap more gas in bubbles in the bread, created by yeast during fermentation, allowing the bubbles to expand further, making the loaf larger. 

The highest and most consistent Red Wheat yields have come from mid-March onwards planting, with April drilling not unusual.

With little or no yield advantages from drilling Red Wheat early, the pressure to get crops established in less-than-ideal conditions is greatly reduced.