FOB Price
Obtenir le dernier prix200 ~ 280 / Ton ( Negotiable )
|Minimum Order
Localité:
-
Prix de commande minimale:
Commande minimale:
25 Ton
Packaging Detail:
25KG bag, 50KG bag
Delivery Time:
TO Any World Port
Supplying Ability:
100000 Ton per Month
Payment Type:
PayPal, D/P, T/T
USA
Personne àcontacter Mr. Jason
11 WEST MAIN ST, Pacific, Washington
Our product quality, packing and our production environment meet ISO specifications and standards.
Common wheat or Bread wheat (T. aestivum) - A hexaploid species that is the most widely cultivated in the world
Durum - Very hard, translucent, light-colored grain used to make semolina flour for pasta & bulghur; high in protein, specifically, gluten protein.
Hard Red Spring - Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread Flour and high-gluten flours are commonly made from hard red spring wheat.
Hard Red Winter - Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts.
Soft Red Winter - Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake flour, pastry flour, and some self-rising flours with baking powder and salt added,
Hard White - Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.
Soft White - Soft, light-colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.
Specifications
Protein: *1% Min
Moisture Content: *2% Max
Damaged Kernels: 3% Max
Foreign Material: 2% Max
Gluten: 9.5% Min
Wet Gluten: *4% Min
Falling Number / Sec: **0 - **0 Min
Other Food Grains: 2% Max
Bored Grains: 2% Max