Made From Soft Wheat

Soft wheat is a variety of wheat characterized by its low protein and gluten content, making it softer and more tender than hard wheat. It is grown and harvested like other wheat varieties. The lower protein content results in a finer, softer flour ideal for delicate baked goods.

Soft wheat flour is primarily used in baking for products that benefit from a tender crumb and light texture. It is commonly found in cakes, cookies, pastries, and crackers. Manufacturers use it to achieve a desirable mouthfeel and structure in these types of foods.

Soft wheat flour is a common food ingredient and is generally recognized as safe by the FDA when used as food. It is a source of carbohydrates and some B vitamins. Like all grains, it should be consumed as part of a balanced diet. There are no specific regulatory limits set by bodies like JECFA or EFSA for soft wheat flour itself.