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 Wheat  Flour / Pastry Flour 50kg bags cheap price

 

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 client’s requirements.

 

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. They are sub-categorised based on hardness, colour, and shape. You can find information on these subcategories in the table below.

Type of Wheat	Properties
Soft red winter wheat	This type of wheat has baking properties which make it suitable as an ingredient in baked goods like cakes, pastries and cookies.
Hard red winter wheat	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. It’s also the most important type of wheat produced in the United States.
Hard red spring wheat	This type of wheat is produced in hot, dry climates. It’s gluten characteristics make it a good choice for use in food products like bagels, croissants and pizza crusts.
Soft white wheat	Sweeter and softer than other types of wheat. It’s low in protein and gluten which makes it great for more exquisite pastries and cakes, as well as Asian noodles
Hard white wheat	This type of wheat has slightly less protein and is less bitter than hard red wheat. It’s used in softer loaves such as pan loaves.
Durum wheat	This type of wheat has more protein than any other type and is used to make pasta.