Wheat

Physical specifications

Type:

Common wheat (Triticum aestivum): Used for bread and all-purpose flour.

Durum wheat (Triticum durum): Mainly used for pasta and semolina.

Grain appearance:

Hard, smooth and oblong grains with a slightly off-white to golden color, depending on the wheat variety.

Some varieties can be red or white wheat, depending on the particular type of wheat.

Grain size:

The average length of wheat grains is about 7–9 mm and the width varies between 2–3 mm.

Moisture content:

Typically ≤ 12% to avoid mold growth during storage and transportation.

Test weight (density):

Typically 72–80 kg/hl (kilogram per hectolitre) for most wheat varieties, which indicates the bulk density and quality of the wheat.

 

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2. Evaluation standards

Wheat is classified based on its quality, which is influenced by factors such as purity, size, color and the presence of foreign matter. Common assessment categories include:

Class 1 (prime wheat):

High-quality wheat with minimal defects, clean, free of foreign impurities (eg dirt, stones, weeds).

Suitable for grinding high-quality flour for bread and bakery products.

Level 2 (standard quality):

A few more defects, such as slight damage or broken cores.

Typically used in general purpose milling.

Grade 3 (forage wheat):

It contains more defects, such as damaged or broken nuts, and may have a higher moisture content.

It is used for animal feed or industrial purposes.

Grade 4 (low quality wheat):

More impurities and a higher percentage of damaged nuts.

It is mainly used for non-food products or for grinding of lower quality.

 

Note: Grading standards may vary slightly by country, with the United States and Canada having their own grading systems.

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3. Chemical specifications

Protein content:

The protein content of wheat typically ranges from 8% to 14%, depending on the wheat variety and growing conditions.

Higher protein content (12%–14%) is generally preferred for bread making, while lower protein wheat is used for cakes, biscuits and pasta.

Gluten content:

Wheat gluten content is important for bread making and dough strength. Typical gluten content ranges from 8% to 13%.

Fall number (for bread wheat):

A measure of the quality of bread wheat, indicating how much wheat is sprouted or damaged. A typical fall number is > 250 seconds, with higher values ​​indicating better wheat quality.

Test weight:

Test weight (or bulk density) usually ranges from 72 to 80 kg/hl, with higher values ​​indicating denser and better quality wheat.

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4. Specifications of pollutants

Foreign matter:

Typically ≤ 2% (which includes dirt, stones, plant debris and other non-granular materials).

Damaged cores:

Typically ≤ 5%, including broken, scalded or heated nuts that may have been affected during growing, harvesting or storage processes.

Pests:

No live insects or pests, with a maximum of 0.5% tolerance for dead insects or pest remains.

Mycotoxins (aflatoxins):

Aflatoxins and other mycotoxins must be absent or within food safety limits (typically ≤ 20 ppb for aflatoxins in cereals).

Hornwort contamination:

Carob alkaloids should be absent or contamination should be at acceptably low levels (typically ≤ 0.05%).

 

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5. Microbiological specifications

Total Plate Count (TPC):

Typically ≤ 10,000 CFU/g, ensuring low levels of microbial contamination.

Yeast and mold:

≤ 100 CFU/g, as higher values ​​may indicate poor storage conditions or contamination.

E. coli:

It should be absent in 1 g to ensure food safety.

Salmonella:

It is missing in 25 g, which ensures that the wheat is free of harmful bacteria.

Aflatoxins:

≤ 5 ppb (parts per billion) for aflatoxin B1, B2, G1, G2 to meet food safety standards.

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6.

Storage conditions:

Wheat should be stored in cool and dry conditions, preferably below 20°C, and in a well-ventilated environment to prevent moisture build-up and pest infestation.

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7. Applications

Food and Digestion:

Flour production: Wheat is primarily milled into flour for bread, pasta, cakes, biscuits and other baked goods.

Whole grains: Used for whole grain flour, which is often preferred for its higher fiber content.

Animal feed:

Lower grade wheat (with higher moisture content or more impurities) is often used in animal feed.

Industrial Uses:

Wheat starch is used in a variety of industries, including papermaking, adhesives, and textiles.

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8. Certificates

Organic Certificate (if applicable):

Wheat grown without synthetic pesticides or fertilizers, certified by organic certification agencies (eg USDA Organic, EU Organic).

Fair trade certification

Non-GMO Certification: