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:
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