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: 11% Min Moisture Content: 12% Max Damaged
Kernels: 3% Max Foreign Material: 2% Max Gluten: 9.5% Min Wet
Gluten: 24% Min Falling Number / Sec: 300 - 400 Min Other Food
Grains: 2% Max Bored Grains: 2% Max