Protein content of 12.5%, Minimum test weight of 77 kg/hl Maximum moisture content of 14% Minimum wet gluten content of 25% Minimum W number of 180 Minimum Hagberg Falling Number of 250 seconds Maximum bug damageof 1.8% Maximum foreign matter content of 2% Wheat 12.5% protein is a type of wheat that is classified based on its protein content. Protein content in wheat is important because it affects the quality of the flour produced from the wheat. The protein content determines the gluten content, which is responsible for the elasticity and structure of dough when making bread or other baked goods. Wheat 12.5% protein is considered a high protein wheat, with a protein content of 12.5% of the weight of the wheat kernel. This is a desirable protein content for making bread because it produces a strong and elastic dough that can hold air pockets during the fermentation process, resulting in a light and fluffy texture. The protein content of wheat can vary depending on the variety of wheat, the growing conditions, and the location where it is grown. Other common protein levels for wheat include 11% and 14% protein content. Farmers and buyers often use protein content as a key factor in determining the price of wheat, as higher protein levels are generally more desirable for certain baking applications.
Hotel Furniture & Raw Materials, Core Material Plywood+Mdf, Veneer, Solid Wood, Leather, Fabrics And Marbles.
Gypsum is a soft sulfate mineral composed of calcium sulfate dihydrate (CaSO·2HO). It is widely recognized for its versatility and is commonly found in sedimentary rock formations. The primary use of gypsum is in the construction industry, where it is a key ingredient in the production of plaster, drywall (also known as gypsum board or sheetrock), and cement. Gypsum's ability to harden when mixed with water makes it ideal for creating smooth wall finishes, ceiling tiles, and as a fire-resistant barrier in building materials. Additionally, it is used in agriculture as a soil conditioner to improve soil structure and nutrient availability.
