The 2025 U.S. wheat crop has wrapped up harvest, and while much of it has been sold directly from the combine, remaining volumes are now stored across farms and commercial elevators. As growers shift focus to row crops and speculate on potential price movements, recent quality reports show that the nation's wheat producers turned out a largely successful milling crop this year. Across all major classes - from hard red winter to durum - hundreds of lab-analyzed samples point to good functionality with only minor quality concerns.

In the hard red winter wheat segment, the USDA's Small Grains Summary 2025 pegged production at 804.4 million bushels, marking a 4% increase over last year and the highest output since 2019. Data from Plains Grains Inc., based on 566 samples, showed an average protein content of 12.1%, a milling extraction rate of 75.8%, and a test weight of 60.1 pounds per bushel. The crop earned a grade of No. 1 hard red winter, consistent with historical averages. According to U.S. Wheat Associates (USW), the flour characteristics demonstrated strong dough strength, with a loaf volume of 797.5 cc and a specific volume of 5.3 cc/gram, though slightly lower than 2024 due to reduced protein.

For soft red winter wheat, USDA reported 352.9 million bushels, a 2.5% bump over 2024. While protein and wet gluten levels were slightly below last year, Great Plains Analytical Laboratory noted that the crop held steady at a grade of No. 2 soft red winter wheat, matching long-term expectations. Lab tests revealed a slight decline in falling number and kernel weight, yet end-product performance for cookies and pup loaves remained within commercial parameters, with specific volume measured at 6.8 cc/gram.

The soft white wheat crop reached 230 million bushels, a 6% increase year-on-year. Quality testing across samples from Idaho, Oregon, and Washington found average protein at 10%, falling number at 317 seconds, and test weights slightly above the five-year average at 61 pounds per bushel. Classified as No. 1 soft white wheat, the crop's flour composites displayed typical functionality for cakes and blended breads. With farinograph absorption at 50.6% and mixing tolerance of 132 BU, the crop met the soft white segment's baking standards.

In the Northern Plains, hard red spring wheat saw production climb to 458.3 million bushels, up 10% from 2024. According to USW, the class achieved an average protein content of 14.3%, test weight of 61.5 pounds per bushel, and falling number of 415 seconds, indicating sound kernel condition. Although vitreous kernel content was slightly below the five-year average, the wheat still earned a grade of No. 1 Northern Spring, suggesting excellent milling and baking characteristics. USDA data confirmed above-average yields, though not record-setting, with some localized drought effects in parts of the region.

For northern durum, USDA placed 2025 production at 86.2 million bushels, a 7.7% increase from 2024. Despite yield gains and expanded harvested area, late-season rainfall and harvest delays introduced damage, causing average grade to fall to No. 2 hard amber durum (HAD) from last year's No. 1. Quality samples analyzed by North Dakota State University showed protein at 14.3%, test weight at 61.6 pounds, and damage levels rising to 1.9%. USW confirmed a corresponding uptick in overall crop damage, contributing to the lower grade classification.

As the wheat market eyes future pricing and export trends, this year's crop offers a foundation of solid milling performance with modest quality trade-offs. With attention turning to the upcoming row crop harvest and farm bill debates, the 2025 wheat crop positions U.S. producers well for both domestic use and global competitiveness - especially as flour mills, exporters, and food manufacturers seek consistency and functionality in their supply.