Soft Wheat

Specifications :

Wheat GradeIIIIIFeed
Test Weight, g/L≥ 740≥ 730Not regulated
Moisture, %≤ 14≤ 14≤ 14
Gluten, %≥ 24≥ 23Not regulated
Protein (on dry matter basis), %≥ 12≥ 11Not regulated
Grain Impurities, %≤ 8≤ 8≤ 15
In Particular:
    broken grains55In limits for grain impurities
    grains of cereals44
    sprouted grains33
Waste Impurities, %≤ 2≤ 2≤ 5


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Soft Wheat, Wheat of Grade II and III to be used in food purpose (mainly for flour-milling and baking industry).
Feed wheat to be used in feed purposes and production of animal mixed fodder.

As per customer’s requirement other non-class-generating quality parameters can be analyzed in accordance with internationally recognized and approved methods.





Wheat: Varieties And Characteristics

The three principal types of wheat used in modern food production are Triticum vulgare (or aestivum), T. durum, and T. compactum. T. vulgare provides the bulk of the wheat used to produce flour for bread making and for cakes and biscuits (cookies). Soft Wheat can be grown under a wide range of climatic conditions and soils. Although the yield varies with climate and other factors, it is cultivated from the southernmost regions of America almost to the Arctic and at elevations from sea level to over 10,000 feet. T. durum, longer and narrower in shape than T. vulgare, is mainly ground into semolina (purified middlings) instead of flour. Durum semolina is generally the best type for the production of pasta foods. T. compactum is more suitable for confectionery and biscuits than for other purposes.


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