Varietal Descriptions

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Varietal Descriptions

Brooks - Brooks is now an established variety in the San Joaquin Valley of California. Originally released to compete for Yecora Rojo acreage, Brooks has found a home in the California milling industry. For the end-user, Brooks is a high protein wheat with good milling yield, long mixing tolerance, and good bake volume. Brooks has shown good tolerance to leaf rust, stripe rust, and shatter compared to competing wheat varieties grown in the same area.

Express - Express is grown predominately in the Sacramento Valley of California. It is used by the domestic milling industry and has been exported on an identity preserved basis to Latin America and China. The average protein for Express is around 12 % (12% mb). Express tends to have extremely high water absorption and a more mellow gluten as compared to Yecora Rojo or Brooks.

RSI-5 - RSI-5 is grown for grain and forage. Because of its high agronomic yields and disease resistance RSI-5 has quickly replaced Anza-type wheat varieties produced in the Sacramento Valley. It has strong gluten properties, but tends to average 9-11% (12% mb) protein. More information is available upon request.

Yecora Rojo - Yecora Rojo has been produced in California since the early 1970’s. Once established, the variety became California’s premium bread wheat and is used as the standard for California wheat. It is produced mainly in California’s San Joaquin Valley. Yecora Rojo has very strong gluten and is excellent for bread baking and whole wheat flour.

Bonus - Bonus has produced high agronomic yields in both the San Joaquin and Sacramento Valleys and has excellent resistance to leaf rust. Bonus offers strong gluten qualities similar to that of Yecora Rojo.

Stander - Stander is unique among currently available varieties for its excellent tolerance to lodging. It has also shown good resistance to stripe rust and grain shatter. Initial results show Stander to be an easy milling wheat with high milling yields, very extensible gluten qualities, and excellent bread baking characteristics. Stander can be used alone or as an excellent blending wheat with higher absorption wheat.

Kern - As with Stander, this wheat has high milling yield and very extensible gluten qualities. Kern can be used alone or in a blend with stronger gluten, higher absorption wheat. Kern is in the initial stages of commercial production.