Supplier, Exporter of All Types of Wheat, Wheat Flour originating from N. & S. America, Russia, Europe, Asia 

[Season 2022-2023 Production Available]

We proudly supply, export Premium Quality Wheat & Wheat Flour for all your intended applications from the leading producing origins like the US, Canada, Russia, Ukraine, India, European Union, Argentina , Australia, Kazakhstan, etc.   

Varieties of Wheat supplied, exported by A-1 Overseas

Varieties of Milling Wheat supplied, exported by A-1 Overseas

Feeding Wheat

 

Milling Wheat #3


Milling Wheat #2

Supplier, Exporter of All Types of Wheat, Wheat Flour originating from the US, Canada, Russia, Ukraine, India, European Union, Argentina , Australia, Kazakhstan, etc.-by A-1 Overseas

South America (Argentina, Brazil, Chile, Paraguay, Uruguay, Peru, etc.) Origin Wheat supplied, exported by A-1 Overseas

SOFT MILLING WHEAT GRADES- 1, 2, 3

Standard Specifications for Argentinian wheat of grades 1–3. copy

Standard Specifications for Argentinian Wheat of Grades 1–3

Varieties of US Origin Wheat supplied, exported by A-1 Overseas

There are total six classes of varieties of wheat grown in the United States and they are distinguished, designated by 

Because this wide range of quality characteristics within these classes, all the customers across the world can produce and use flours made from U.S. origin wheat for almost every possible end product. 

Classes of US Wheat & its Flours Supplied, Exported by A-1 Overseas

Hard Red Winter (HRW)

Hard Red Spring (HRS)

Soft Red Winter (SRW)

Soft White (SW)

Hard White (HW)

Durum 

Supplier, Exporter of Hard Red Winter (HRW) Wheat & its Flour-

Supplier, Exporter of Hard Red Winter (HRW) Wheat and its Flour by A-1 Overseas.

Hard Red Winter (HRW) Wheat

Supplier, Exporter of Hard Red Winter (HRW) Wheat and its Flour by A-1 Overseas.

Hard Red Winter (HRW) Wheat

Supplier, Exporter of Hard Red Winter (HRW) Wheat and its Flour by A-1 Overseas-HARD-RED-WINTER-Food

Food of Hard Red Winter (HRW) Wheat

Supplier, Exporter of Hard Red Winter (HRW) Wheat and its Flour by A-1 Overseas-HARD-RED-WINTER-Food

Food of Hard Red Winter (HRW) Wheat

Supplier, Exporter of Hard Red Winter (HRW) Wheat and its Flour by A-1 Overseas-HARD-RED-WINTER-Food

Food of Hard Red Winter (HRW) Wheat

Supplier, Exporter of Hard Red Spring (HRS) Wheat & its Flour-

Supplier, Exporter of Hard Red Spring (HRS) Wheat and its Flour by A-1 Overseas

Hard Red Spring (HRS) Wheat

Supplier, Exporter of Hard Red Spring (HRS) Wheat and its Flour by A-1 Overseas

Hard Red Spring (HRS) Wheat

Supplier, Exporter of Hard Red Spring (HRS) Wheat and its Flour by A-1 Overseas-HARD-RED-SPRING-Food

Food of Hard Red Spring (HRS) Wheat

Supplier, Exporter of Hard Red Spring (HRS) Wheat and its Flour by A-1 Overseas-HARD-RED-SPRING-Food

Food of Hard Red Spring (HRS) Wheat

Supplier, Exporter of Hard Red Spring (HRS) Wheat and its Flour by A-1 Overseas-HARD-RED-SPRING-Food

Food of Hard Red Spring (HRS) Wheat

Supplier, Exporter of Soft Red Winter (SRW) Wheat & its Flour-

Supplier, Exporter of Soft Red Winter (SRW) Wheat and its Flour by A-1 Overseas

Soft Red Winter (SRW) Wheat 

Supplier, Exporter of Soft Red Winter (SRW) Wheat and its Flour by A-1 Overseas

Soft Red Winter (SRW) Wheat 

Supplier, Exporter of Soft Red Winter (SRW) Wheat and its Flour by A-1 Overseas - Food of Soft Red Winter (SRW) Wheat

Food of Soft Red Winter (SRW) Wheat 

Supplier, Exporter of Soft Red Winter (SRW) Wheat and its Flour by A-1 Overseas - Food of Soft Red Winter (SRW) Wheat

Food of Soft Red Winter (SRW) Wheat 

Supplier, Exporter of Soft Red Winter (SRW) Wheat and its Flour by A-1 Overseas - Food of Soft Red Winter (SRW) Wheat

Food of Soft Red Winter (SRW) Wheat 

Supplier, Exporter of Soft White (SW) Wheat & its Flour-

Supplier, Exporter of Soft White (SW) Wheat and its Flour by A-1 Overseas

Soft White (SW) Wheat 

Supplier, Exporter of Soft White (SW) Wheat and its Flour by A-1 Overseas

Soft White (SW) Wheat 

Supplier, Exporter of Soft White (SW) Wheat and its Flour by A-1 Overseas-SOFT-WHITE-Food

Food of Soft White (SW) Wheat 

Supplier, Exporter of Soft White (SW) Wheat and its Flour by A-1 Overseas-SOFT-WHITE-Food

Food of Soft White (SW) Wheat 

Supplier, Exporter of Soft White (SW) Wheat and its Flour by A-1 Overseas-SOFT-WHITE-Food

Food of Soft White (SW) Wheat 

Supplier, Exporter of Hard White (HW) Wheat & its Flour-

Supplier, Exporter of Hard White (HW) Wheat and its Flour by A-1 Overseas-Food of HARD-WHITE (HW) Wheat

Hard White (HW) Wheat 

Supplier, Exporter of Hard White (HW) Wheat and its Flour by A-1 Overseas-Food of HARD-WHITE (HW) Wheat

Hard White (HW) Wheat 

Supplier, Exporter of Hard White (HW) Wheat and its Flour by A-1 Overseas-Food of HARD-WHITE (HW) Wheat

Food of Hard White (HW) Wheat 

Supplier, Exporter of Hard White (HW) Wheat and its Flour by A-1 Overseas-Food of HARD-WHITE (HW) Wheat

Food of Hard White (HW) Wheat 

Supplier, Exporter of Hard White (HW) Wheat and its Flour by A-1 Overseas-Food of HARD-WHITE (HW) Wheat

Food of Hard White (HW) Wheat 

Supplier, Exporter of Hard White (HW) Wheat & its Flour-

Supplier, Exporter of Durum Wheat and its Flour by A-1 Overseas

Durum Wheat 

Supplier, Exporter of Durum Wheat and its Flour by A-1 Overseas

Durum Wheat 

Supplier, Exporter of Durum Wheat and its Flour by A-1 Overseas-Food of Durum Wheat

Food of Durum Wheat 

Supplier, Exporter of Durum Wheat and its Flour by A-1 Overseas-Food of Durum Wheat

Food of Durum Wheat 

Supplier, Exporter of Durum Wheat and its Flour by A-1 Overseas-Food of Durum Wheat

Food of Durum Wheat 

US Wheat Production Map according to various classes-Supplier, Exporter of All Types of Wheat, Wheat Flour originating from the US, Canada, Russia, Ukraine, India, European Union, Argentina , Australia, Kazakhstan, etc.-US-Wheat-Production-Map-2017-Update

US Wheat Production Map according to various classes source

Calendar of Wheat Planting and Harvest in the US

Calendar of Wheat Planting and Harvest in the US source

Wheat Grade and Grade Requirements Table by USDA and USWHEAT ASSOCIATES by A-1 Overseas

Wheat Grade and Grade Requirements Table by USDA and U.S. WHEAT ASSOCIATES

Comparison Chart(Matrix) of Nutritional Qualities of Grains - Einkorn Wheat, Emmer Wheat, Kamut Wheat, Spelt, Triticale, Rye, Oats, Barley (pearled), Wheat (hard white), Wheat.pdf

Comparison Chart(Matrix) of Nutritional Qualities of Grains - Einkorn Wheat, Emmer Wheat, Kamut Wheat,  Spelt, Triticale, Rye, Oats, Barley (pearled), Wheat (hard white), Wheat

Specifications and Types of Canadian Wheat Flours supplied, exported by A-1 Overseas according to use:


White Flours

There are several types of flour, prepared by finely grinding the endosperm (inner portion) of wheat grain after the bran (outer coat) and the germ (seed embryo) have been removed.


1.  All-Purpose, top patent, general-purpose, or family flours are usually a blend of hard spring wheat that are lower in protein content than bread flours.  They are top patent flours and contain sufficient protein to make good yeast breads, yet not too much for good quick breads, cakes and cookies.


Protein: typically  10.0 – 12.5% (12.8 – 14.5% dry basis)

Ash: 0.35 – 0.55% (0.41 – 0.64 dry basis)



2.  Baker's Patent, 2nd Patent, bread flours are milled from hard spring (red or white) or hard winter wheats. These flours, fairly high in protein and slightly granular to the touch, are sold primarily to commercial bakers because they make excellent bread using commercial bakery equipment, but generally have too much protein (gluten) for home use (difficult to mix and mold by hand). There are two basic types; (a) for the highly mechanized pan bread bakeries and (b) for hearth bread and similar products where extra "dough strength" is needed. These flours are very good for pizza and flat bread applications.

 

Protein: typically 12.5 – 13.5% (14.5 – 18.2% dry basis)
Ash: 0.50 – 0.60% (0.58 – 0.70% dry basis)


3.  Bakers clears, high gluten Flours are milled primarily from hard red wheats. These flours are much higher in protein and somewhat darker in colour than standard bread flours. Major uses are for specialty bread production such as rye breads, Italian hearth, crusty rolls and multi-grain breads.


Protein: 13.30-15.00% (15.5-17.4% dry basis)

Ash: 0.65 – 0.85% (0.76 – 0.99% dry basis)



4.  Cake Flour is milled from soft wheat, winter or spring.  The protein content is much lower than hard wheat flours and it produced a flour with granulation so uniform and fine that the flour feels satiny.  This flour works especially well in cake formulations, particularly when a high ratio of sugar and fat is present.


Protein: 6.5 – 8.0 % (7.6 – 9.3% dry basis)

Ash: 0.30 – 0.40% (0.35 – 0.47% dry basis)



5.  Pastry, 2nd patent, cake and pastry flours are made from soft wheats which are low in protein and are finely milled but not as fine as cake flour. These flours are unsuitable for yeast breads but ideal for lower ratio cakes, pastries, cookies and quick breads.


Protein: 7.5 – 9.5% (8.7 – 11.0% dry basis)

Ash: 0.40 – 0.50% (0.47 – 0.58 % dry basis)



6.  Pasta flours (semolina) are granular products consisting of the endosperm of the Durum wheat kernel and containing considerably different gluten characteristics then that of spring wheat.  Durum semolina is known for its bright yellow colour.

 

Protein: typically 12.00 – 13.0% (13.6 - 15.1% dry basis)
Ash: 0.65 – 0.75% (0.76 – 0.87% dry basis)


Whole Wheat Flours

Regular and coarse whole wheat flours, also known as entire wheat flour, are prepared by grinding the entire wheat kernel. Some of these flours that have been historically defined under Canadian food regulations as whole wheat flour may have some of the wheat germ removed during the milling process to enhance shelf life and baking performance. With part of the wheat germ removed, bran and endosperm are blended to constitute approximately 95% or more of the original composition of the wheat kernel.


Canadian wheat millers also produce whole grain wheat flour by grinding the entire wheat berry and preserving the bran and germ in the finished product.


Protein and ash content of whole wheat flours are typically 13.0 – 14.5% (15.1 – 16.9% dry basis) and 1.08 – 1.65% (1.63 – 1.92% dry basis) respectively. Whole grain wheat flours have similar protein and ash content.

SPECIFICATIONS OF RUSSIAN WHEAT AND WHEAT FLOUR EXPORTED, SUPPLIED BY A-1 OVERSEAS

Quality of GOST Standard

5 grades of Wheat in Russia - Supplied, Exported by A-1 Overseas


Supplier, Exporter of Export Quality – 12.5% Protein Milling Wheat from Russia, Kazakhstan


Supplier, Exporter of Russian Soft Milling Wheat, Grade 2 Standard GOST R 52554-2006. Non-GMO -by A-1 Overseas

Origin: Russia, Kazakhstan

SPECIFICATIONS:

i) The product is free from foreign odors and quarantine objects, free from live pests, without toxic substances and poisonous seeds.

ii) *Grain Admixture is considered as Damaged Wheat as per ISO 7970:2000. 



Supplier, Exporter of Russian Soft Milling Wheat, Grade 3 Standard GOST R 52554-2006. Non-GMO - by A-1 Overseas

Origin: Russia, Kazakhstan

SPECIFICATIONS:

i) The product is free from foreign odors and quarantine objects, free from live pests, without toxic substances and poisonous

seeds.

ii) *Grain Admixture is considered as Damaged Wheat as per ISO

7970:2000. 


Supplier, Exporter Russian Soft Wheat, Grade 4 Standard GOST R 52554-2006. Non-GMO - by A-1 Overseas

Origin: Russia, Kazakhstan

SPECIFICATIONS:

i) The product is free from foreign odors and quarantine objects, free from live pests, without toxic substances and

poisonous seeds.

ii) *Grain Admixture is considered as Damaged Wheat as per

ISO 7970:2000. 


Supplier, Exporter of Russian Wheat Flour, First Class by A-1 Overseas

Origin: Russia, Kazakhstan

SPECIFICATIONS:


Supplier, Exporter of Wheat Flour, Extra Class by A-1 Overseas

Origin: Russia, Kazakhstan

SPECIFICATIONS:

WHEAT GRADE DATA by USDA

Wheat Grades Wheat grades reflect the physical quality and condition of a sample and thus may indicate the general suitability for milling. The U.S. grade for a sample is determined by measurement of such factors as test weight, damaged kernels, foreign material, shrunken and broken kernels and wheat of other classes and contrasting classes. All numeric factors other than test weight are reported as a percentage by weight of the sample. Grade determining factors include:

Test Weight. A measure of the density of the sample and may be an indicator of milling yield and the general condition of the sample, as problems during growing season or at harvest often reduce test weight.

Damaged Kernels. Kernels which may be undesirable for milling because of disease, insect activity, frost or sprout damage, etc.

Foreign Material. Any material other than wheat that remains after dockage is removed. Because foreign material may not be removed by normal cleaning equipment, it may have an adverse effect on milling and flour quality.

Shrunken and Broken Kernels. Kernels that were insufficiently filled during growing and have a shrunken or shriveled appearance or were broken in handling. Such kernels may reduce milling yield.

Vitreous Kernels. Hard red spring wheat kernels that are uniformly dark and have no spots that appear chalky or soft. In durum, vitreous kernels have a glassy and translucent appearance without any spots that appear chalky.

Total Defects. The sum of damaged kernels, foreign material and shrunken and broken kernels.

Wheat of Other Classes and Wheat of Contrasting Classes.  Wheat classes are specific to end use and if too much of a wheat of another class is found the grade is lowered.  Amounts allowed are much lower for contrasting wheat classes because the end-use is different and the negative influence on end-use performance is greater.

Stones and other non-Wheat Material.  Limits are placed on non-wheat material such as stones, weed seeds, animal filth and any other unknown foreign substances

source

WHEAT NON-GRADE DATA by USDA

Dockage. The percentage by weight of any material easily removed from a wheat sample using the Carter Dockage Tester. Dockage, because it can be removed, should not negatively influence milling quality but may have other economic effects for buyers. Grade factors are determined only after dockage is removed.

Moisture Content. The percentage of water by weight of a sample and is an important indicator of profitability in milling. Flour millers add water to adjust wheat moisture to a standard level before milling. Lower wheat moisture allows more water to be added, increasing the weight of grain to be milled at virtually no cost. Moisture content is also an indicator of grain storability as wheat and flour with low moisture are more stable during storage. Because moisture can be readily added to or physically removed from a sample, other analysis results are often mathematically converted to a standard moisture basis (mb), such as 14%, 12% or dry matter, so results can be compared.

Protein. The percentage of protein by weight in a sample. Protein can be quickly and easily measured and therefore is an important factor in determining the value of wheat since it relates to many processing properties, such as water absorption and gluten strength. Low protein is desired for products such as snacks or cakes. High protein is desired for products such as pan breads, pasta, buns and frozen yeast-raised products.

Ash Content. The percentage of minerals by weight in wheat or flour. In wheat, ash is primarily concentrated in the bran and is an indication of the flour yield that can be expected during milling. In flour, ash content indicates milling performance by indirectly revealing the amount of bran contamination in flour. Ash in flour can impart a darker color to finished products. Products requiring white flour call for low ash content, while whole wheat flour has higher ash content.

1000 Kernel Weight. The weight in grams of one thousand kernels of wheat and may indicate grain size and expected milling yield.

Kernel Size. A measure of the percentage by weight of large, medium and small kernels in a sample. Large kernels or a more uniform kernel size may help improve milling yield.

Single Kernel Characterization System (SKCS). Measures 300 individual kernels from a sample for size (diameter), weight, hardness (based on the force needed to crush) and moisture. Detailed SKCS results (not reported in USW’s Crop Quality Report) include the distribution of these factors, which may be an indicator of the uniformity of the sample and help millers experienced with the system optimize flour milling yields. Kernel characteristics are related to milling properties such as tempering, roll gap settings and flour starch damage content.

Sedimentation Value. A measure of the sediment that results when lactic acid is added to a sifted ground wheat sample and can be used as an indicator of gluten quality and thus the baking quality of wheat flour.

Falling Number. Indirectly indicates alpha-amylase activity, which results from sprout damage. High falling number values indicate low alpha-amylase activity. Sufficient alpha-amylase activity is required in flour for some products such as yeast-raised bread. However, excessive alpha-amylase in wheat cannot be removed and it is difficult to blend to a lower alpha-amylase content. The resulting flour produces a sticky dough that can cause problems during processing and products with poor color and weak texture. Falling number usually correlates closely with amylograph. 

source

WHEAT FLOUR DATA by USDA

xtraction. The percentage by weight of flour obtained from a wheat sample. In a commercial flour mill, the extraction rate is critically important to mill profitability. In a laboratory, milling with the Buhler laboratory mill is mainly done to obtain flour for other tests. The Buhler laboratory mill extraction rate is always significantly lower than the rate that can be obtained on a commercial mill, but may be useful for comparison between crop years.

Color. A numerical system to measure a sample’s lightness (L*) on a scale of 0 to 100 for white-black and “chromaticity” or hue on two scales each running from -60 to +60 for green-red (a*) and blue-yellow (b*). High L* values indicate a bright white color, and higher b* values indicate more yellow. Flour color is influenced by the wheat’s endosperm color particle size and the ash content of the flour and often affects the color of the finished product. Durum semolina color is heavily influenced by particle size.

Wet Gluten. A measure of the quantity of gluten in wheat or flour samples as determined using the Glutomatic system. Gluten forms when water is added to the protein in wheat and is responsible for the elasticity and extensibility characteristics of flour dough.

Gluten Index. Also determined by the Glutomatic system and is a measure of gluten strength regardless of the quantity of gluten present. Gluten index is used commercially to select durum samples with strong gluten characteristics. In bread wheat, a variety of factors other than gluten quality can affect the results, though very low gluten index may be an indication of protein damage from insect or disease activity.

Amylograph. Measures flour starch pasting properties that are important to end products such as sheeted Asian noodles. Amylograph also measures enzyme (alpha-amylase) activity which results from sprout damage. Amylograph results usually correlate closely with falling number results.

Starch Damage. The percentage by weight of damaged starch in a flour sample, which is a measure of the physical damage done to starch granules during milling. Bread (hard) wheat flour typically has higher starch damage than soft wheat flour. Highly damaged starch readily absorbs more water, which affects dough mixing and other processing properties. Because starch damage depends on how the sample was milled, starch damage is important for interpreting other results reported.

Specks. Small particles of bran or other material that escaped the wheat cleaning and semolina purifying process and thus depend on the milling process as well as the characteristics of the durum. Specks, which can detract from pasta appearance and desirability, are visually counted in a semolina sample and reported as the number in 10 square centimeters.

source

Buyer should give us the following information to proceed with their inquiry

A buyer should be prepared to provide the following information:

Specifications,HARVEST DATA, GRADE DATA, NON- GRADE DATA, FLOUR DATA, DOUGH PROPERTIES of HARD RED WINTER (HRW), HARD RED SPRING (HRS), HARD WHITE(HW), SOFT WHITE(SW), SOFT RE.pdf

Specifications, HARVEST DATA,  GRADE DATA, NON- GRADE DATA, FLOUR DATA, DOUGH PROPERTIES of - HARD RED WINTER (HRW) WHEAT, HARD RED SPRING (HRS) WHEAT, HARD WHITE(HW) WHEAT, SOFT WHITE(SW) WHEAT, SOFT RED WINTER(SRW) WHEAT, DURUM WHEAT AND THEIR WHEAT FLOURS RESPECTIVELY

810wheat-Subpart M -- United States Standards for Wheat.pdf

810 wheat-Subpart M -- United States Standards for Wheat

Grain Grading Primer by USDA 11272017.pdf

Grain Grading Primer by USDA 11272017

Official Grain Grading Guide by Canadian Grain Commission-2019-en.pdf
East African Community - Wheat Grains Specifications-eas.51.2011.pdf

East African Community - Wheat Grains Specifications-eas.51.2011

FORTIFIED WHEAT FLOUR – PALESTINE WFP-0000020077.pdf

FORTIFIED WHEAT FLOUR – PALESTINE WFP-0000020077

NATIONAL STANDARD OF UKRAINE- WHEAT - Technical specifications-dstu-3768-2009-wheat-technical-specifications.pdf

NATIONAL STANDARD OF UKRAINIAN WHEAT - 

Technical specifications-dstu-3768-2009-wheat-technical-specifications

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