Grains- whole grain

Feeding Wheat

protein +/- 10% ;

gluten - up to 19% ;

falling number +/- 680-730 g/l ;

moisture +/- 14% ;

impurity +/- 2% ;

grain admixture +/- 5% .

Milling Wheat #3

mass fraction of protein - 11,50 - 12%

mass fraction of gluten - 19-23%

test weight - 750 g/l 

moisture - 13% max

impurity - 2% max

grain admixture - 4% max

Milling Wheat #2

mass fraction of protein - 12,50......13.50%

mass fraction of gluten - 25....27%

test weight - 750-770 g/l

falling number - 280 sec (min)

impurity - 1,4%

There is a wide variety of wheat grown today. However, wheat is mainly classified as follows:

• Medium hard bread wheat : This is a standard mill quality wheat. Medium grain size and appearance, medium hard. Wheat flour is suitable for non-fermented flat Indian bread like chapati, naan and tandoori.
• Hard bread wheat : Bold and lustrous grain. It is suitable for a variety of fermented and non-fermented breads. The bread quality is high. Wheat flour used in making of bread, burgers, etc.
• Soft bread wheat : Yellowish/white grain, it is suitable for biscuit making, doughnut, cakes, cookies, pastries, etc.
• Durum wheat : Large and hard kernel, vitreous grain. It contains semolina, which is when mixed with water, forms a dough. This dough used in making of pasta, noodles, spaghetti, etc.