Wheat Flour for Bread, Wheat No. 4 for Baking, Reasonably Priced White Wheat Flour
- $110.70 / >=50 pieces
- 50 pieces
- Aichinger GmbH
- -, Austria
- Mr Harald Aichinger
| Shelf life: | 24 months | port: | Austria |
| Depend on: | Wheat, Buckwheat, Barley, Oats, Tapioca or Cassava, Corn or Corn, Gram | Weight (kg): | 50 kg |
| product name: | organic wheat flour | Packaging Details: | bulk packaging |
| Supply capacity: | 80000 tons per month | grade: | food grade |
| Processing type: | milling | Fineness (%): | 100 |
| payment terms: | Western Union, T/T, MoneyGram | place of origin; place of origin: | Austria |
| Pack: | most |
Durum wheat semolina/pastry flour 50kg bag cheap price
We supply all standard grades of milling wheat to wholesalers and millers around the world. Thanks to our extensive network of growers, we are able to supply custom specifications of wheat to meet customer requirements.
| property name | specification |
| color | yellow |
| Humidity% not much | 14,0 |
| good – mass kernel, % , no less than | 99,2 |
| Impurity doping% not much include | 0,3 |
| Impurity content, %, not much | 0,30 |
| Mineral content % is not much | 0,05 |
| Not many harmful additives | 0,05 |
| Spoiled corn kernels, %, not much | 0,2 |
| Processed cereals % of rye and barley, not to exceed | 3,0 |
| Infectiousness of Crop Pests | not allowed |
| Metal magnetic mixture per 1 kg of barley, mg, not exceeding |
This type of wheat grows in areas with low temperatures and snow cover.
It has a high protein content and is used in products such as all-purpose flour,
Flatbread and cereal. It is also the most important type of wheat produced in the world
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 the wheat. There are no minutes. protein/gluten
There are many different varieties of wheat, each with different protein content and kernel color.
There are two main categories: winter wheat and summer wheat, which are classified according to the growing season. They are subdivided according to hardness, color and shape. You can find information about these subcategories in the table below.
| type of wheat | characteristic |
| Soft Red Winter Wheat | This type of wheat has roasting properties that make it suitable as an ingredient In baked goods such as cakes, pastries and biscuits. |
| hard red winter wheat | This type of wheat grows in areas with low temperatures and snow cover. It has a high protein content and is used in products such as all-purpose flour, Flatbread and cereal. It is also the most important type of wheat produced in the world United States. |
| hard red spring wheat | This type of wheat is grown in hot, dry climates. this is gluten properties that make it ideal for foods such as bagels, Croissants and pizza crust. |
| soft white wheat | Sweeter and softer than other types of wheat. it is low in protein and gluten, which makes it ideal for more delicate pastries and Cakes, and Asian Noodles |
| hard white wheat | This wheat is slightly lower in protein and less bitter than Hard Red Wheat wheat. It is used for softer breads, such as bread. |
| durum wheat | This type of wheat contains more protein than any other type and is used to make pasta. |
Our organization is dedicated to the manufacture, export, distribution and supply of hard red winter wheat to our customers. Our range of products are made with high quality ingredients and do not contain any artificial ingredients. It goes through various inspections under a series of stringent quality norms to ensure its high quality and flawlessness. It is provided by us to our clients at a very reasonable cost.
(Specification).
Protein: 10 % MIN.
Moisture: 12% max.
Other grains: up to 1%.
Foreign matter: up to 2%.
Damaged Grain: 1 % MAX.
Weevil Seeds: Up to 1%.
Shrinkage/shrinkage/breakage: 3% max.
Number of drops: at least 300 per second.
Gluten: at least 25% (moist basis)
Test Weight: 75.00 MIN.KG/HL MIN.
Wheat for food purposes (mainly in the flour milling and baking industries).
(Class III Feed Wheat for Feed Use and Production of Animal Mixed Feed.)
At the request of the client, other non-generic quality parameters can be analyzed following internationally recognized and approved methods.
Specification
| wheat grade | one/two | three | feed |
|---|---|---|---|
| Bulk density, g/L | ≥ 740 | ≥ 730 | irregular |
| Moisture, % | ≤ 14 | ≤ 14 | ≤ 14 |
| gluten, % | ≥ 24 | ≥ 23 | irregular |
| Protein (calculated as dry matter), % | ≥ 12 | ≥ 11 | irregular |
| Cereal impurities, % | ≤ 8 | ≤ 8 | ≤ 15 |
| especially: | |||
| Nibs | 5 | 5 | Grain Impurity Limits |
| whole grains | 4 | 4 | |
| sprouted grains | 3 | 3 | |
| Waste impurities, % | ≤ 2 | ≤ 2 | ≤ 5 |
Prices for bulk soft wheat can be found in our price list.
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