Grain quality norms
| Characteristic | Norm |
|---|---|
| Colour | Yellow |
| Humidity | 14.0% max |
| Good-quality kernel | 99.2% min |
| Trash admixture (total) | 0.3% max |
| Mineral admixture | 0.05% max |
| Harmful admixture | 0.05% max |
| Spoilt kernels | 0.2% max |
| Processed grains of rye and barley | 3.0% max |
| Infestation by crop pests | Not allowed |
Protein grades
Five grades of wheat are offered (published as “Brazilian wheat”):
| Grade | Protein | Wet gluten |
|---|---|---|
| 1 | 14.5% | 32% |
| 2 | 13.5% | 28% |
| 3 | 12.5% | 23% |
| 4 | 11% | 18% |
| 5 | Feed wheat — no minimum protein/gluten | — |
Types of wheat
There are many varieties of wheat, with different protein contents and kernel colours. The two primary categories are winter wheat and spring (summer) wheat, classified by growing season and sub-categorised by hardness, colour and shape.
| Type of wheat | Properties |
|---|---|
| Soft red winter wheat | Baking properties suitable for cakes, pastries and cookies. |
| Hard red winter wheat | Grown in cold, snow-covered regions. High protein content; used for general-purpose flour, flatbreads and cereals. The most important type of wheat produced in the United States. |
| Hard red spring wheat | Produced in hot, dry climates. Its gluten characteristics suit bagels, croissants and pizza crusts. |
| Soft white wheat | Sweeter and softer than other types, low in protein and gluten; suits fine pastries, cakes and Asian noodles. |
| Hard white wheat | Slightly less protein and less bitter than hard red wheat; used in softer loaves such as pan loaves. |
| Durum wheat | Highest protein of all types; used to make pasta. |
Hard red winter wheat — specification
We supply Hard Red Winter Wheat that, according to the company, undergoes inspections against a series of strict quality norms.
| Parameter | Value |
|---|---|
| Protein | 10% min |
| Moisture | 12% max |
| Other food grain | 1% max |
| Foreign matter | 2% max |
| Damaged grain | 1% max |
| Weevilled seed | 1% max |
| Shrunken / shrivelled / broken | 3% max |
| Falling number | 300 s min |
| Gluten (wet basis) | 25% min |
| Test weight | 75.00 kg/hl min |
Specifications by grade
Wheat of grades I–II is for food use (mainly flour milling and baking); grade III feed wheat is for animal feed and mixed fodder production. Other quality parameters can be analysed on request using internationally recognised methods.
| Wheat grade | I / II | III | Feed |
|---|---|---|---|
| Test weight, g/L | ≥ 740 | ≥ 730 | Not regulated |
| Moisture, % | ≤ 14 | ≤ 14 | ≤ 14 |
| Gluten, % | ≥ 24 | ≥ 23 | Not regulated |
| Protein (dry matter basis), % | ≥ 12 | ≥ 11 | Not regulated |
| Grain impurities, % | ≤ 8 | ≤ 8 | ≤ 15 |
| — of which broken grains | 5 | 5 | Within grain-impurity limit |
| — of which grains of cereals | 4 | 4 | Within grain-impurity limit |
| — of which sprouted grains | 3 | 3 | Within grain-impurity limit |
| Waste impurities, % | ≤ 2 | ≤ 2 | ≤ 5 |
Information on this page is as published by Jasim Service Company Limited. Please confirm the exact specification, origin, packaging and delivery terms with our team when requesting a quotation.
