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The Mennonite farmers that settled the American Midwest brought with them from Russia a type of hard winter wheat that is known as "turkey red wheat".

Hard Red Winter - Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone. It is primarily traded by the Kansas City Board of Trade.

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