Wheat

Wheat is the leading cereal crop in many countries.

Obtained from wheat grain flour is used for bread baking, making pasta and confectionery.

Wheat is also used as nutrition for livestock and is also included to some recipes of beer and vodka.

 

Types of wheat: durum; 3rd class, 4th class, 5th class

 

General specification:

Moisture: max. 14%
Foreign matter: max. 2%    
Protein: min. 10.0/11.0/12.5/14.0%
Nature weight - 72/ 73/ 74/ 76 hl/kg
Gluten: min. 16%

 

Durum Wheat:

Vitreousness min 68%

Gluten: 26%

IDK units (Gluten strain gauge): up to 90%

Bug: max 2%

Protein: min 13,5%

Falling number: min 260

Natural weight: 760

 

Wheat 3rd class:

Gluten: 23%

IDK units (Gluten strain gauge): up to 90%

Bug: max 2%

Protein: min 12,5%

Falling number: min 260

Natural weight: 760

 

Wheat 4th class:

IDK units (Gluten strain gauge): up to 90%

Bug: max 2%

Protein: min 12,5%

Falling number: min 250

Natural weight: 760

Moisture: 13%

Black dockage: max 2%

Fusariose: max 1%

 

Wheat 5th class:

Gluten: 16%

IDK units (Gluten strain gauge): max 100

Bug: max 5%

Protein: min 10%

Falling number: min 200

Natural weight: 760

Grain impurity: max 5%

Sunflower seeds: max 0,5%

Fusariose: max 1%