There are many different types of wheat, but some of the most common ones include:

🍞Hard Red Winter Wheat: 

This type of wheat is commonly used for bread and all-purpose flour. It has a high protein content, which gives bread dough its strength and elasticity.

🍞Hard Red Spring Wheat: 

This wheat has a high protein content and is used for bread and all-purpose flour, as well as for some pasta and pizza dough.

🍞Soft White Wheat: 

This wheat has a lower protein content and is used for cakes, cookies, pastries, and crackers.

🍞Durum Wheat: 

This wheat has a very high protein content and is used primarily for making pasta.

🍞Spelt: 

This is an ancient type of wheat that has a nutty flavor and is used for baking bread and making pasta.

🍞Kamut: 

This is another ancient type of wheat that is similar to spelt but has a buttery flavor. It is used for baking bread and making pasta.

🍞Einkorn: 

This is the earliest form of cultivated wheat and has a mild, nutty flavor. It is used for baking bread and making pasta.

These are just a few examples of the many different types of wheat available. The specific type of wheat used can have a significant impact on the final product's flavor, texture, and nutritional value.