- Product Details
- {{item.text}}
Quick Details
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Storage Type:
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Dry Place
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Specification:
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All-Purpose Wheat Flour
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Manufacturer:
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Factory
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Ingredients:
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All-Purpose Wheat Flour
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Content:
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All-Purpose Wheat Flour
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Address:
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USA
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Instruction for use:
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Cooking
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Fineness (%):
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100
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Additives:
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no
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Processing Type:
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Freeze dried(FD)
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Grade:
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Best
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Weight (kg):
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50 kg
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Shelf Life:
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24
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Place of Origin:
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United States
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Brand Name:
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All-Purpose Wheat Flour
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Model Number:
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CSEE3REDW
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Product name:
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Wheat Flour ORGANIC
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Usage:
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Cooking Recipes
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Purity:
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100 % Pure Natural
Quick Details
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Type:
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All-Purpose Flour
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Max. Moisture (%):
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4
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Packaging:
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Bag
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Storage Type:
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Dry Place
-
Specification:
-
All-Purpose Wheat Flour
-
Manufacturer:
-
Factory
-
Ingredients:
-
All-Purpose Wheat Flour
-
Content:
-
All-Purpose Wheat Flour
-
Address:
-
USA
-
Instruction for use:
-
Cooking
-
Fineness (%):
-
100
-
Additives:
-
no
-
Processing Type:
-
Freeze dried(FD)
-
Grade:
-
Best
-
Weight (kg):
-
50 kg
-
Shelf Life:
-
24
-
Place of Origin:
-
United States
-
Brand Name:
-
All-Purpose Wheat Flour
-
Model Number:
-
CSEE3REDW
-
Product name:
-
Wheat Flour ORGANIC
-
Usage:
-
Cooking Recipes
-
Purity:
-
100 % Pure Natural
We supply all standard grades of milling wheat to wholesalers and flour millers around the world. Due to our extensive grower network we are able to provide custom specifications wheat to suit our client’s requirements.
| Denomination of characteristics | Norms |
| Color | Yellow |
| Humidity % not more | 14,0 |
| Good – quality kernel , % , not less | 99,2 |
| Trash admixture % not more including | 0,3 |
| Trash admixture, %, not more | 0,30 |
| mineral admixture % not more | 0,05 |
| harmful admixture % not more | 0,05 |
| The spoilt kernels, %, not more | 0,2 |
| The processed grains of a rye and barley %, not more | 3,0 |
| Infectiousness by crop plants pests | Not allowed |
| Metallomagnetic admixture per 1 kg of barley, mg, not more |
This type of wheat is grown in low temperatures and snow-covered regions.
It has high protein content and is used for products like general purpose flour,
flatbreads and cereals. It’s also the most important type of wheat produced in
the United States.
We offer 5 different grades of Brazilian Wheat:
Grade 1: 14.5% protein / 32% wet gluten
2: 13.5% protein / 28% wet gluten
3: 12.5% protein / 23% wet gluten
4: 11% protein / 18% wet gluten
5: Feed wheat. No min. protein/gluten
There are many different varieties of wheat, each of which has different protein contents and kernel colours.
There are two primary categories: winter wheat and summer wheat, which are classified based on their growing season. They are sub-categorised based on hardness, colour, and shape. You can find information on these subcategories in the table below.
| Type of Wheat | Properties |
| Soft red winter wheat |
This type of wheat has baking properties which make it suitable as an ingredient
in baked goods like cakes, pastries and cookies. |
| Hard red winter wheat |
This type of wheat is grown in low temperatures and snow-covered regions.
It has high protein content and is used for products like general purpose flour, flatbreads and cereals. It’s also the most important type of wheat produced in the United States. |
| Hard red spring wheat |
This type of wheat is produced in hot, dry climates. It’s gluten
characteristics make it a good choice for use in food products like bagels, croissants and pizza crusts. |
| Soft white wheat |
Sweeter and softer than other types of wheat. It’s low in protein
and gluten which makes it great for more exquisite pastries and cakes, as well as Asian noodles |
| Hard white wheat |
This type of wheat has slightly less protein and is less bitter than hard red
wheat. It’s used in softer loaves such as pan loaves. |
| Durum wheat | This type of wheat has more protein than any other type and is used to make pasta |
