Wheat

Wheat DSTU. Ordinary export quality

soft milling wheat in bulk:
- Test weight: min 76 kg/hl;
- Moisture: max 14 pct;
- Foreign matter: max 2 pct;

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Analysis Common wheat (EEC)

Commission Regulation (EC) No 824/2000 of 19 April 2000
    Units    EEC Limits
1    Specific weight     kg/hl    Min 73.0
2    Moisture content    %    Max14.5
3    Total percentage of matter which is not basic cereals of unimpaired quality: % Max 12.0
3.1    Broken grains     %    Max 5.0
3.2    Grain impurities:    %    Max 7.0
3.2.1    Shrivelled grains (Sieve with slotted perforations of 2.0 mm)    %    
3.2.2    Grains of other cereals    %    
3.2.3    Grains damaged by pests     %    

To read more please send Inquiry for Service or Trade Support (offer, bid, inquiry) via Comments or Registration form. You can add your own Trade Lots (bid, offer) at Trade section without registration.

Durum wheat (EEC)

According Regulations (EEC) No 2731/75 as amended by No 2094/87, 1028/84
Units EEC Limits
A Physical quality criteria
1 Specific Weight kg/hl 80.0
2 Moisture % 13.0
3 Total percentage of matter other than durum wheat grains of unimpaired quality % 25.0
3.1 Durum wheat grains which have wholly or partly lost their vitreous aspect (mitadine) % 20.0
3.2 Broken Grains % 2.0
3.3 Grain Impurities % 2.0

To read more please send Inquiry for Service or Trade Support (offer, bid, inquiry) via Comments or Registration form. You can add your own Trade Lots (bid, offer) at Trade section without registration.

TYPES OF WHEAT USDA

Hard Red Spring Wheat: A Class of Wheat as is White Club Wheat. The grading standards are different for these two classes of wheat than all the other classes of wheat.
Hard Red Winter Wheat: Wide range of protein, good milling and baking characteristics Bread, rolls and to a lessor degree, sweet goods and all-purpose.
Hard Red Spring Wheat: Excellent bread wheat with superior milling and baking characteristics.
Hard White Wheat: Closely related to the red wheats, but is milder and has a sweeter flavor, equal fiber with similar milling and baking characteristics as red wheat; newest wheat to US producers.
Soft Red Winter Wheat: Low protein, used for flat breads, cakes, pastries, and crackers.

To read more please send Inquiry for Service or Trade Support (offer, bid, inquiry) via Comments or Registration form. You can add your own Trade Lots (bid, offer) at Trade section without registration.

Common wheat DSTU 3768-2004

Quality 4th grade soft milling wheat
Test weight min 75 kg/hl;
Moisture max 14 pct;
Grain Admixture max 10 pct;
Foreign matter max 2 pct;
Bug damaged max 3 pct;
Protein min 11 (on dry basis Nx5.7);
Gluten min 18 pct (wet);
Falling number min 200 sec;

To read more please send Inquiry for Service or Trade Support (offer, bid, inquiry) via Comments or Registration form. You can add your own Trade Lots (bid, offer) at Trade section without registration.