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*Durum Wheat 13.6% Protein Max
*Soft Wheat 11% Min Protein
*Soft Wheat 11.5% Min Protein
*Soft Wheat 12.5% Min Protein
*Soft Wheat Protein 13% - 13.5% Min
*White Wheat Flour for Bread and Baking
*Hard Milling Wheat 11% - 12% Protein
Non-GMO
Romania loading port - Constantza
Delivery term: CIF
Payment term: LC at sight loading port
SGS inspection from buyer
Hard White Wheat is a high-protein wheat variety with a light golden color, mild flavor, and strong gluten content making it ideal for bread, noodles, tortillas, and whole grain products. It offers the strength of hard red wheat but with a milder taste and lighter-colored flour, preferred in many baking applications.
Sourced from Ukraine and Russia, our hard white wheat is 100% natural, NON-GMO, and processed under strict quality control to ensure consistency, purity, and food safety. Its excellent milling and baking performance makes it a preferred choice for flour mills, bakeries, and food manufacturers globally.
Product Specifications:
Origin: Ukraine / Russia
Moisture: Max 13.5%
Protein Content: 11â??13.5%
Gluten Content (dry basis): Min 26%
Test Weight: Min 78 kg/hl
Foreign Matter: Max 1%
Color: Light golden / pale amber
Packaging: Bulk or 25kg/50kg PP woven bags
Certifications: NON-GMO, ISO, HACCP, HALAL
Applications: Bread, tortillas, noodles, whole wheat flour, baking industry
What is 100% hard white whole wheat?
Whole-wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. White whole-wheat flour is made from hard white spring or winter wheat, which has the exact same nutritional value of whole-wheat flour, but because of the variety used, has a milder flavor and paler color.
What is 100% hard white whole wheat?
Whole-wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. White whole-wheat flour is made from hard white spring or winter wheat, which has the exact same nutritional value of whole-wheat flour, but because of the variety used, has a milder flavor and paler color.
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 clients 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. Its 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. T
Test weight: 58lbs per bushel min
1000 kernel weight: 30-32
Protein: 9%-13%
Moisture: 12% max
Damaged kernels: 0.5% max
Foreign material: 0.5% max
Imperfect kernels: 0.5% max
Wet gluten: 26% min
Dry gluten: 10% min
Dockage: 1%-3% max
Radiation: normal
Water absorption: 76% min
Crop: current
Hard Red Winter Wheat is versatile wheat with excellent milling and baking characteristics for pan bread. It is used mostly for bread, hard rolls, flat breads, all-purpose flour, and even Asian style noodles. Hard Red Winter Wheat is grown in the Great Plains, Northern, and Pacific Northwest regions.
What is hard red spring wheat used for?
Hard Red Spring is known as the aristocrat of wheat when it comes to designer foods. It is used in specialty items like hearth breads, rolls, croissants, bagels, and pizza crust. It is also valued to improve flour blends to increase gluten strength.
