soft milling wheat

Soft milling wheat is a key ingredient in a wide range of food products. Known for its lower protein content compared to hard wheat, soft wheat is ideal for producing flour used in cakes, biscuits, and pastries.
Our soft milling wheat is carefully cultivated to ensure optimal quality and consistency. We offer various grades to meet diverse customer needs, including classes 2-1 (Group A) and 4-6 (Group B).

Key Benefits:

Ideal for producing fine-textured baked goods.

Consistent quality and performance.

Versatile applications in the food industry.

Packaging:

Available in bulk or 50kg bags to accommodate your specific requirements.

Quality Standards:

Our soft milling wheat adheres to the stringent quality standards outlined in DSTU 2010-3768.

characteristics and norms for soft wheat in groups and classes

Indicators	A- 1	A – 2	A – 3	B – 4	B – 5
test value 1/g,%,max	760	740	730	710	690
Moisture,%,max	11	12	13	14	14
Foreign grains ,%,max	5	8	8	10	10
Foreign matter ,%,max	1	2	2	2	2
smut(plant disease) %	0	0	0	0
Protein, % min	14	12.5	11	12.5	10.5
Mass fraction of wet gluten ,%,min	28	23	28	unlimited	unlimited
falling number , min	220	180	150	150	130

Note: specification for supplied goods can have some variation from indexed .

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