Soft wheats have lower protein and less gluten strength. This makes SRW ideally suited for cookies, crackers, pastries, flat breads and pretzels. SRW wheat is even used in Maker's Mark and Twizzlers
- Harvest year 2022-2023
- Humidity: no more than 14.0%.
- Protein: from 11% to 15.5% min .
- Gluten: 27% min.
- IDK: 90 units . max.
- H/N: 290 sec. min.
- W: 280 min.
- Weed admixture: 1 % max .
- Grain admixture: 1 % max .
- Grains damaged by the bug turtle: 1 % max.
- Pest infestation: no pests detected.
Specification: 15 protein
Test Weight,Min-78 KGL
Moisture,Max-14%
Foreign Matters,Max -2%
Protein,Min -15%
We are supplier and exporter of Wheat.
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat.
Wheat is one of the world's most commonly consumed cereal grains. It comes from a type of grass (Triticum) that is grown in countless varieties worldwide. Bread wheat, or common wheat, is the primary species. Several other closely related species include durum, spelt, emmer, einkorn, and Khorasan wheat.
Characterized by crumbly grains, soft wheat is mainly used for the production of white flour which is suitable for baking and making pasta. Besides flour it can also be used to make starch and puffed food. Oil can be obtained from the germ of soft wheat, used above all in the soap sector.