Wheat

Category:

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.

 

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.

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.

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%).

 

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.

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.

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.

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: