Wheat Fun
Welcome to Wheat Fun!
This page is sponsored by the Kansas Wheat Commission and Kansas Association of Wheat Growers.
Click the links below for access to topics of interest.
Word Scramble!
Did you unscramble the words on the Wheat State brochure? If so, you know that:
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Selling products to another country = EXPORT
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saving the soil = CONSERVE
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cuts, separates and cleans grain at the same time = COMBINE
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wheat is often bought and sold by this unit of measurement = BUSHEL
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class of wheat used to make bread = HARD RED
Puzzles and More!
Fun activities for kids engage their minds with science, math, language and history skills in this Web site, from the Wheat Foods Council. Learn all about wheat from Amazing Wheat.
Take and adventure with the Amazing Wheat characters, Wally, Emily the Farmer, and Casey Combine.
Play games, make recipes, take a quiz, click on additional resources and learn much more about wheat!
For a wide variety of healthy, wholesome wheat and whole wheat foods, check out our Recipe section. From rolls, to breads, to desserts and even main dishes, more than 50 years of history has gone into our extensive wheat recipe section.
In addition to these wonderful recipes, be sure and check out our annual Recipe Booklet section.
Kansas Gold Book!
Would you like your own copy of the Kansas Gold book - which celebrates 50 years of the farmer-organized and funded Kansas Wheat Commission?
The book is chock-full of interesting articles, recipes, photographs and memories of the first 50 years of the organization and is sure to be an interesting walk down memory lane whether you are a farmer, lover of history, or tourist of our great state. A plethora of great information and facts are included in the book, including:
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Kansas became the Wheat State only because Russian mennonites brought a wheat variety to Kansas in 1874?
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Nearly 1 billion bushels of wheat are exported from the U.S. each year!
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Kansas farmers produce roughly 380 million bushels of wheat each year - enough to feed every man, woman and child in the world, for an entire week!
To order Kansas Gold, e-mail kswheat@kswheat.com and put “Kansas Gold” in the subject line. We will send you an order form and the book will be in your hands in no time!
Fun Facts About Wheat!
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Wheat was first planted in the United States in 1777 as a hobby crop.
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Wheat is the primary grain used in U.S. grain products approximately three-quarters of all U.S. grain products are made from wheat flour. (Source: USDA)
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Wheat is grown in 42 states in the United States.
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Six classes bring order to the thousands of varieties of wheat. They are: Hard Red Winter, Hard Red Spring, Soft Red Winter, Durum, Hard White and Soft White.Three are grown in Kansas: Hard Red Winter, Hard White and Hard Red Spring.
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More foods are made with wheat than any other cereal grain.
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U.S. farmers grow nearly 2.4 billion bushels of wheat on 63 million acres of land. (Source: USDA)
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About half of the wheat grown in the United States is used domestically. (Source: USDA)
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The state of Kansas is the largest wheat producer in the United States with North Dakota a close second.
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In the United States, one acre of wheat yields an average 42 bushels of wheat.
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One bushel of wheat contains approximately one million individual kernels.
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One bushel of wheat weighs approximately 60 pounds.
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One bushel of wheat yields approximately 42 pounds of white flour.
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One bushel of wheat yields approximately 60 pounds of whole-wheat flour.
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A bushel of wheat yields 42 commercial loaves of white bread (one-and-a-half pound loaves).
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A bushel of wheat makes about 90 one-pound loaves of whole wheat bread.
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There are approximately 16 ounces of flour in a one-and-a-half pound loaf of bread.
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A one-and-a-half pound loaf of commercial bread contains 24 slices.
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Before 1930, bread was sliced the old fashioned way: by hand.
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The first bagel rolled into the world in 1683 when a baker from Vienna Austria was thankful to the King of Poland for saving Austria from Turkish invaders. The baker reshaped the local bread so that it resembled the King’s stirrup. The new bread was called “beugel,” derived from the German word stirrup, “bugel.”
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The traditional bagel is the only bread product that is boiled before it is baked.
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Prepackaged bagels first became available in grocery stores in the 1950s. (Source: Einstein Brothers History of Bagels)
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In 1960, the frozen bagel made its introduction and consumers had access to bagels even if they didn’t live near a bakery. (Source: Einstein Brothers History of Bagels)
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To revive several-day-old bagels, microwave very briefly (15 seconds), or moisten with water and bake for 10 minutes in a 350 oven or simply toast them.
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Never refrigerate bagels or any bread product. Bread products go stale up to 6 times faster in the refrigerator. Leave at room temperature or freeze.
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