Soft white spring wheat is only grown under irrigation in the southern regions of Alberta (brown and dark brown soil zones). Factors such as requirement for low protein, shorter dormancy period in white kernels versus red kernel wheats and lower export prices for CWSWS versus most other classes of wheat will limit the production of CWSWS wheat to irrigated areas of the brown and dark brown soil zones.

Soft wheats are routinely in the 9.0 to 10.5% protein range which represents a protein level some 30 to 40% lower than the top grades of CWRS wheats. Coinciding with the low protein is a low gluten content which imparts minimal "strength" to soft wheat dough. All these factors make soft white wheats suitable for the manufacture of non-fermented products such as cookies, biscuits, cakes, crackers, pies, prepared mixes and ready to eat cereals.