Harvest 2024
GRADE 4
Protein is not be less then 12,5 or not be less 11.5 protein
Moisture-13,5%
Grain broken -1.5%
Wet gluten- 20-22%
The number of drops is not less than 250 seconds
Vitreous is not less than 40%
Nature of at least 750
Humidity is not higher than 14%
Weed admixture is not more than 2%
Grain impurity no more than 2%
IDC no more than 90 units
Fusarium no more than 1%
Bug damage no more than 1%
Pest infestion is not allowed
Volume 10000 mt
Wheat is the most widely cultivated cereal crop in the world, with Australia being the eighth largest producer and fourth largest exporter of wheat in the world. Wheat has come to be a firm favourite grain because of the diversity it provides in culinary applications.
Wheat Types
Many different types of wheat grain exist, with two main types being eaten in Australia, namely bread wheat (Triticum aestivum vulgare) and durum wheat (Triticum turgidum durum). The durum variety is used in the manufacture of pasta while the other type is used to produce most other wheat-based foods. Bread wheat in Australia is typically white and does not have the red colour, which typifies most bread wheat grown in the northern hemisphere.
Bread wheat is described as hardâ or soft according to its protein content. Hard wheat has more protein, including more gluten, which makes it purposeful to bake bread, while soft wheat has a much lower protein content, which when milled produces cake flour for sweet biscuits and cakes.
Aside from bread wheat and durum, other types of wheat include spelt, emmer, einkorn and kamut. These wheat varieties are commonly referred to as ancient grains and are increasingly being used in the manufacture of niche wheat-based food products.
Spelt is higher in protein than common wheat and can be used in place of common wheat in most recipes. Spelt does contain gluten and should not be consumed by people who need to avoid gluten as a consequence of medically diagnosed coeliac disease.
Emmer, otherwise known as farro or grano farro, is staging a comeback as a gourmet ingredient, with good amounts of antioxidants.
Einkorn is prized for having a high protein content and the highest level of lutein among wheat species.
Kamut is an heirloom grain originating from Egypt which is higher in protein and contains more vitamin E than common wheat.
Wheat is one of the most widely cultivated cereal grains, serving as a staple food in many countries. It is rich in essential nutrients, including carbohydrates, fiber, protein, and vitamins, making it a key ingredient in bread, pasta, and other baked goods.
The most common types of wheat include Hard Red Winter, Soft Red Winter, Durum, and White Wheat, each used for different culinary and industrial purposes. Hard wheat varieties are typically preferred for bread and pasta due to their high gluten content, while soft wheat is used in pastries and cakes.
Our wheat is carefully sourced from the best Indian farms, ensuring premium quality and purity. Packed with essential nutrients like fiber, vitamins, and minerals, it's the perfect base for flour, breads, and other bakery products. Whether you\'re making rotis, parathas, or baking cakes, our wheat guarantees a wholesome, high-quality result.
Plain Cake Mix
Unit Net Weight (Gr.) 450
Master Carton Volume (m3) 0,019
Content in Master Carton 12
Master Carton Gross Weight (Kg.) 6,11
Quantity in Master Carton 12
20 FT Container Capacity 1784
40 FT Container Capacity 4092
Packaging Style Box
You will need:
4 eggs, 2 glasses of sugar (345 g), 1 glass of water (200 ml), 125 g margarine, 1/2 glass oil (100 ml), 1 packet of Vanillin with Sugar
Preparation:
Set the temperature of the oven and preheat oven. 1. Turbo cooking: 160 �°C 2. Convection cooking 180 �°C
Preparation of the Dough:
Stir the sugar and the eggs for 2-4 minutes until the mixture turns to white. Later add the other ingredients and stir first in the low and then in the high speed for 3-4 minutes
Cooking:
Pour the dough into the mould greased with margarine and cook after straightening the dough. Cooking time 50-60 minutes serve after it is cooled.
Plain Cake Mix
Unit Net Weight (Gr.) 360
Master Carton Volume (m3) 0,019
Content in Master Carton 12
Master Carton Gross Weight (Kg.) 5,15
Quantity in Master Carton 12
20 FT Container Capacity 1784
40 FT Container Capacity 4 109
Packaging Style Box
You will need:
For the Dough;
2 eggs, 50 mL (4-5 tablespoons) water, 25 mL (2-3 tablespoons) milk, 50 mL (4-5 tablespoons) vegetable oil.
For the Chocolate Sauce;
500 mL (2,5 cups) milk. For the Cream; 500 mL (2,5 cups) refrigerated milk.
Preparation:
Set the temperature of the oven and preheat oven. 1. Turbo cooking: 180 C 2. Convection cooking 200 C. Baking time; about 25-30 minutes.
Preparation and Making the Dough:
Cover a baking tray with baking paper. Adjust the oven to the specified temperature to preheat. Pour the Profiterole powder mix into a mixing bowl and add egg, milk and vegetable oil. Using a mixer first mix low than high for at least 5 minutes. Take out pieces of the dough using dessert spoons, scraping the dough off one spoon with the other onto the baking paper with spaces between them.
Baking and Preaparing the Sauce:
Place the tray on the middle shelf of the oven and bake the dough until the pieces are slightly brown. Remove from the oven and set to aside to cool. Pour the milk in the pot and add the chocolate sauce mixture. Cook while stirring constantly on medium heat. When it starts to boil turn the heat down and simmer at a boil for 2-3 more minutes while stirring. Remove from the stove and cool.
Preaparing the Creme and Serving:
Mix the cream mixture and cold milk with a mixer at low then high speed for about 3-4 minutes. Place the cream in a piping bag, make a hole in the bottom of the dough balls or cut the balls in half and fill with cream. Pour the chocolate sauce over the profiterole balls right before serving
