Hard red spring refers to a type of wheat that is commonly used for making bread, pasta, and various bakery products. Synonyms for hard red spring include hard wheat, durum wheat, and semolina wheat. These types of wheat are characterized by their high protein content, which makes them particularly suitable for creating dough with excellent elasticity and good gluten development. Other synonyms for hard red spring include high-gluten wheat, Canadian wheat, and bread wheat. These varieties of wheat are highly prized by bakers and chefs for their ability to produce baked goods with excellent texture, flavor, and nutritional benefits.