Product Description

Our product quality, packing and our production environment meet ISO specifications and standards. Common wheat or Bread wheat (T. aestivum) - A hexaploid species that is the most widely cultivated in the world Durum - Very hard, translucent, light-colored grain used to make semolina flour for pasta & bulghur; high in protein, specifically, gluten protein. Hard Red Spring - Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread Flour and high-gluten flours are commonly made from hard red spring wheat. Hard Red Winter - Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Soft Red Winter - Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake flour, pastry flour, and some self-rising flours with baking powder and salt added, Hard White - Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing. Soft White - Soft, light-colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat. Specifications Protein: *1% Min Moisture Content: *2% Max Damaged Kernels: 3% Max Foreign Material: 2% Max Gluten: 9.5% Min Wet Gluten: *4% Min Falling Number / Sec: **0 - **0 Min Other Food Grains: 2% Max Bored Grains: 2% Max