Wheat

Durum, Very hard, translucent, light colored grain used to make semolina flour for pasta. 
Hard Red Spring  Hard, brownish, high protein wheat used for bread and hard baked goods. Bread Flour and high gluten flours are commonly made from hard red spring wheat. It is primarily traded at the Minneapolis Grain Exchange. 
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. 
Soft Red Winter  Soft, low protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake flour, pastry flour, and some self-rising flours with baking powder and salt added for example, are made from soft red winter wheat. It is primarily traded by the Chicago Board of Trade. 
Hard White  Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing. 
Soft White  Soft, light colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat. 
Hard wheats are harder to process and red wheats may need bleaching. Therefore, soft and white wheats usually command higher prices than hard and red wheats on the commodities