Hard White Wheat is a high-protein wheat variety with a light golden color, mild flavor, and strong gluten content making it ideal for bread, noodles, tortillas, and whole grain products. It offers the strength of hard red wheat but with a milder taste and lighter-colored flour, preferred in many baking applications.
Sourced from Ukraine and Russia, our hard white wheat is 100% natural, NON-GMO, and processed under strict quality control to ensure consistency, purity, and food safety. Its excellent milling and baking performance makes it a preferred choice for flour mills, bakeries, and food manufacturers globally.
Product Specifications:
Origin: Ukraine / Russia
Moisture: Max 13.5%
Protein Content: 11â??13.5%
Gluten Content (dry basis): Min 26%
Test Weight: Min 78 kg/hl
Foreign Matter: Max 1%
Color: Light golden / pale amber
Packaging: Bulk or 25kg/50kg PP woven bags
Certifications: NON-GMO, ISO, HACCP, HALAL
Applications: Bread, tortillas, noodles, whole wheat flour, baking industry
Hard red winter wheat is the most common variation of wheat grown in the US. The majority
of it is grown in the Midwest Plains states. Like all winter wheat, it is planted in the fall and
grows only a few inches until winter causes it to go dormant. Many home-flour millers use
hard red winter wheat because of its stronger flavor than white wheat alternatives. It is
known as ?red wheat? because of its reddish hued husk. The berries appear
somewhat
darker than most whites. With a protein content of about 10.5%, it is quite versatile as a
general purpose flour. Winter wheats often produce a higher yield of berries, depending on
time of sowing. Hard winter wheats can also have higher gluten content than spring
varieties.
Durum wheat is very hard, which facilitates high yield of semolina. The break system for
durum wheat is extended to allow gradual breakdown of kernels to achieve maximum
production of semolina and minimum production of flour. Purified semolina from the break
system is uniformly sized and freed from adhering bran by repeated sizing, grading, and
purification. Most semolina is from sizing purifiers, making durum mills readily recognized
by the large number of purifiers. The traditional durum wheat semolina particle size is
coarser relative to what is used by modern pasta processors today, which tends to be finer.
Although durum wheat is primarily associated with pasta production, a very high
percentage of durum wheat is used for the production of couscous, a popular food in North
Africa. A considerable portion of durum wheat is also used for bread baking, which includes
flat-breads as well as hearth-style bread.
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