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Hard Red Winter Wheat

Supplier From India
VERIFIED
Jul-26-22

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.

Price and Minimum Quantity

Price: Negotiable
MOQ: Not Specified

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Hard red winter wheat grade # 2
The origin: russia
Crop :new/current
Moister10 % max
Protein12, 5 % min 13, 5 % max
Wet gluten 27 % average
Dry gluten10 % min
Water absorption 75 % min
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Total defect4/5 %
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Test weight74 lb. /bushel
Specific weight78 kg / hl
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Specification hard red winter wheat, grade 2 for bread:

Moisture content: 13% max.
Specific weight: 78 kg/hl min.
Gluten content: 27% min.
Protein content: 12.5% min.
Falling number: 250 sec. Min.
Test weight: 74 lb./bushel
Damaged kernels: 5% max.
Heat damaged kernels: 0.25% max.
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Supplier From Ceuta, United States
 
Commodity: Hard Red Winter Wheat - Grade 2
FOB price: 310 USD MT - Nueva Palmira, Uruguay
Capacity: 50.000MT/Month
MOQ: 12.500MT/Month
Origin: Uruguay
Conditions: Annual Contract
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Supplier From Athens, Dimitrios, Greece
 
Red hard winter wheat- grade 2
Falling numbers : of 300 or better)
Protein : 11% min
Test weight : 74 lb/bushel
Specific weight : 78 kg/hl
1000 kernel weight: 30-32 grams
Moisture content: 13 % max
Heat damaged kernels: 0.25 % max
Damaged kernels : 5 % max
Foreign matter : 1 % max
Imperfect grains : 3 % max
Dockage : 1-3 % max
Wet gluten : 27 % min
Dry gluten : 10 % min
Water absorption: 75 % min
Radiation : normal
Crop : 2012

In 50 kg bags/bulk.
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Sample Available
Supplier From Johannesburg, Gauteng, South Africa
 
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
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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.

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