Supplier, Exporter of All Types of Wheat, Wheat Flour originating from N. & S. America, Russia, Europe, Asia [Season 2022 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

  • Medium hard bread wheat : This is a standard mill quality wheat. Medium grain size and appearance, medium hard. Wheat flour is suitable for non-fermented flat Indian bread like chapati, naan and tandoori.

  • Hard bread wheat : Bold and lustrous grain. It is suitable for a variety of fermented and non-fermented breads. The bread quality is high. Wheat flour used in making of bread, burgers, etc.

  • Soft bread wheat : Yellowish/white grain, it is suitable for biscuit making, doughnut, cakes, cookies, pastries, etc.

  • Durum wheat : Large and hard kernel, vitreous grain. It contains semolina, which is when mixed with water, forms a dough. This dough used in making of pasta, noodles, spaghetti, etc.

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

Feeding Wheat

  • protein +/- 10% ;

  • gluten - up to 19% ;

  • falling number +/- 680-730 g/l ;

  • moisture +/- 14% ;

  • impurity +/- 2% ;

  • grain admixture +/- 5%

Milling Wheat #3

  • mass fraction of protein - 11.50 - 12%

  • mass fraction of gluten - 19-23%

  • test weight - 750 g/l

  • moisture - 13% max

  • impurity - 2% max

  • grain admixture - 4% max


Milling Wheat #2

  • mass fraction of protein - 12.50......13.50%

  • mass fraction of gluten - 25....27%

  • test weight - 750-770 g/l

  • falling number - 280 sec (min)

  • impurity - 1,4%

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

  • TEST WEIGHT : 78 KG / HL MIN

  • HUMIDITY: 13% MAX

  • PROTEIN CONTENT: 11.5 PCT MIN

  • WET GLUTEN: 27% MIN

  • FOREIGN MATTER: 2% MAX

  • FALLING NUMBER: 280 M/SEC

  • TOTAL DAMAGED : 3.5% MAX

  • RADIATION: NORMAL

  • RELAXATION: 9% MAX

  • MOISTURE: 14% MAX

  • BUG DAMAGED: 1% MAX

  • GOODS ARE SOUND , LOYAL AND MERCHANTABLE, FREE FROM ALIVE INSECTS AND PORTON SMELL
    Note: Qualities to be reviewed after harvest. Certain parameters depend on the climatic conditions of the year.

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

  1. color,

  2. hardness and

  3. their growing season.

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-

  • HRW class has excellent, versatile milling and baking characteristics for wheat foods like hearth breads, hard rolls, croissants and flat breads.

  • HRW has many robust flavor, higher protein value and strong gluten.

  • HRW has Deep red color and plump shape.

  • HRW has excellent gluten development and rising power for leavened baked goods.

  • A perfect wheat choice for some types of Asian noodles, general purpose flour and as an improver for blending.

  • HRW is 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper.

  • HRW can be considered for replacing Hard Red Spring 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 (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-

  • HRS has many robust flavor, higher protein value and strong gluten.

  • HRS is 100% whole grain, rich in fiber, a good source of protein, iron, thiamin B1, niacin B3, magnesium, and copper.

  • The aristocrat of wheat when it comes to “designer” wheat foods like hearth breads, rolls, croissants, bagels and pizza crust. HRS is also a valued improver in flour blends.

  • HRS is deep red in color and plump in shape.

  • HRS has excellent gluten development and rising power for leavened baked goods.

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-

  • SRW is considered as profitable choice for producing a wide range of confectionery products like cookies, crackers and cakes, and for blending for baguettes and other bread products.

  • Soft red winter -SRW wheat has a comparatively low protein content, which makes it a leading choice for bakers striving for soft pastries and pan breads.

  • SRW is also used to make pasta and cereal.

  • The husk of SRW wheat has a reddish hue and yields a slightly darker color flour than the white wheat alternatives.

  • Because it is a softer variety of wheat, it's easier to grind this class than the other hard wheats.

  • Soft red winter wheat (SRWW) represents the third largest wheat market class in the United States

  • SRWW, sometimes referred to as Chicago Wheat because it is traded on the CBOT, contains low-to-medium levels of protein and soft endosperm.

  • When soft red winter wheats are mixed with all-purpose whole wheat flour from hard reds, the combination results in excellent flatbreads, cakes, cookies, pastries and crackers.

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-

  • SW wheat is a low moisture wheat usually.

  • SW wheat is sweeter and softer than hard wheat.

  • It's an excellent milling results.

  • SW provides a whiter and brighter product for Asian-style noodles.

  • SW is ideal for exquisite cakes, pastries and other confectionery products.

  • SW is lower in protein and gluten with more complex carbohydrates than hard wheats,

  • SW Wheat is the highly preferred flour for gravies, sauces, biscuits, cakes, pie crusts, cookies, and pastries.

  • SW wheat is rich in healthy fiber and a good source of protein, iron, thiamin B1, niacin B3, magnesium, zinc, and copper.

  • SW Wheat has no major genes for bran color as Red wheat does, resulting in a sweeter, softer flavor.

  • SW Wheat has golden-white color and plump shape.

  • Being lower in protein and gluten SW wheat is considered suitable for pastries, cakes, noodles and middle eastern style flatbreads.

  • SW wheat is not considered a bread 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-

  • HW Wheat is light in colour with a plump shape.

  • HW Wheat has excellent gluten development and rising power for leavened baked goods such as bread

  • HW Wheat is strongly consumed with enthusiastic reviews when used for Asian noodles, whole wheat or high extraction applications, pan breads or flat breads.

  • HW Wheat is also used in pasta and flatbread production

  • Hard White Wheat is favored for its protein value and gluten content particularly in bread and leavened products.

  • Hard White (HW) Wheat is 100% whole grain, rich in fiber, a good source of protein, manganese, iron, thiamin, and zinc.

  • HW Wheat performs the same as that of HRW Wheat and results in baked goods slightly lighter in colour and softer in texture.

  • HW Wheat is milder in flavor than Hard Red Wheat.

  • Hard White Wheat typically produces a softer bread and is well suited to buns and soft rolls.

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-

  • Durum Wheat is the hardest of all wheats.

  • Durum Wheat has large amber colored kernels and plump shape.

  • Durum wheat has a rich amber color and high gluten content.

  • Durum wheat has the highest protein of all wheats, as well as its strength

  • Durum wheat's these characteristics are especially suited for making pasta.

  • Durum wheat is the grain of choice for couscous, semolina, bulgur and round flatbreads.

  • Hard Amber Durum (HAD) has set the “gold standard for premium pasta products, couscous and some Mediterranean breads.

  • Durum wheat is ideal properties for making the best pasta. Pasta made from durum is firm with consistent cooking quality. Unique yellow endosperm of Durum Wheat gives pasta a deep golden hue.

  • Durum wheat is rich in healthy fiber and a good source of protein, iron, thiamin B1, niacin B3, magnesium, zinc, and copper.

  • Durum wheat is very popular in North Africa where un-ground or coarse ground Durum wheat it is used for semoulina, couscous, bulgur, flatbreads and pilafs.

  • Durum's endosperm is hard enough to hold together creating a granular product called 'semolina' when milled. When mixed with water it forms a stiff dough that can be pushed through dies, or metal discs with holes, to create hundreds of pasta shapes.

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

Carousel imageSupplier, Exporter of (HWSW) Hard White Spring Wheat and its Flour by A-1 OverseasSupplier, Exporter of (SWWW) Soft White Winter Wheat and its Flour by A-1 OverseasSupplier, Exporter of (SRWW) Soft Red Winter Wheat and its Flour by A-1 OverseasSupplier, Exporter of (HRWW) Hard Red Winter Wheat and its Flour by A-1 OverseasSupplier, Exporter of (SWSW) Soft White Spring Wheat and its Flour by A-1 OverseasSupplier, Exporter of (HWWW) Hard White Winter Wheat and its Flour by A-1 Overseas
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

  • 1st class 14.5 protein / 32 % wet gluten

  • 2nd class 13.5 protein / 28 % wet gluten.

  • 3rd class 12.5 protein / 25 % wet gluten.

  • 4th class. 11 protein / 18 % wet gluten.

  • 5th class. Feed wheat. No min protein/gluten

  • GOST Gluten= +2% for ISO result.


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

  • Protein: min. 12.5% (N x 5,7 dry matter) (minimum 12% for GASC)

  • Specific Weight: min. 77 kg/hl

  • Gluten: min. 25% (ISO 21415-1)

  • Falling Number Hagberg: min. 250 sec

  • W: min. 180

  • Moisture: max. 14%

  • Foreign Matter: max. 2%

  • Bug Damage: max. 1%


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

Origin: Russia, Kazakhstan

SPECIFICATIONS:

  • Protein content (on Dry Basis - ISO), min: 13,5%;

  • Wet Gluten (Whole Meal), min: 28,0% (ISO);

  • Moisture content, max: 14,0% (ISO);

  • Test Weight, min: 77,0 kg/hl (ISO);

  • Falling Number, min: 200 sec (ISO);

  • Vitreousness, min: 60%;

  • Foreign Matter, max: 2% (ISO);

  • Grain Admixture, max*: 5% (ISO);

  • Contamination by Caesium 134 and Caesium 137 (less

  • than) < З70 Bq/kg;

  • The remaining indicators:

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:

  • Protein content (on Dry Basis - ISO), min: 11 - 12,5%;

  • Wet Gluten (Whole Meal), min: 23% - 26% (ISO);

  • Moisture content, max: 14,0% (ISO);

  • Test Weight, min: 73,0 – 76,0 kg/hl (ISO);

  • Falling Number, min: 180 - 310 sec (ISO);

  • IDK, max: 65-85 (ISO);

  • Vitreousness, min: 40%;

  • Foreign Matter, max: 2% (ISO);

  • Grain Admixture, max*: 5% (ISO);

  • Bug damaged, max: 1,5% (Visual method);

  • Contamination by Caesium 134 and Caesium 137 (less

  • than) < З70 Bq/kg;

  • The remaining indicators:

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:

  • Protein content (on Dry Basis - ISO), min: 10%;

  • Wet Gluten (Whole Meal), min: 18% (ISO);

  • Moisture content, max: 14,0% (ISO);

  • Test Weight, min: 71,0 kg/hl (ISO);

  • Falling Number, min: 80 sec (ISO);

  • Foreign Matter, max: 2 - 3% (ISO);

  • Grain Admixture, max*: 5% (ISO);

  • Bug damaged, max: 1,5% (Visual method);

  • Contamination by Caesium 134 and Caesium 137 (less

  • than) < З70 Bq/kg;

  • The remaining indicators:

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:

  • Moisture content: 14.0 – 14.6%;

  • Protein content: 11 -11,5%;

  • Whiteness: 59 – 60;

  • Wet Gluten: 25 – 26 %;

  • Gluten Index: 55 – 65;

  • Ash content: 0.52 – 0.54%

  • Packaging: in 50, 25 kg. PP bags.


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

Origin: Russia, Kazakhstan

SPECIFICATIONS:

  • Moisture content: 14.0 – 14.5%;

  • Protein content: 13 -17,5%;

  • Whiteness: 62 – 68;

  • Wet Gluten: 25 – 28%;

  • Gluten Index: 60 – 69;

  • Ash content: 0.52 – 0.57%.

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:

  • Quantity and loading tolerance

  • Quality (be very specific and provide the clients tender specifications)

  • Shipment period

  • Vessel size and restrictions

  • Vessel load and discharge rate guarantees

  • Vessel demurrage and dispatch rates

  • Loading and discharge capacity

  • Number of allowable berths

  • Phytosanitary certification requirements

  • Mycotoxin requirements

  • Proposed method of payment

  • Copy of the letter of credit (if this is the proposed method of payment)

  • Financial references of your company

  • Statement from the buying principal that your firm is the sole and exclusive agent

  • Statement from the buying principal that the exporter will not be held liable for brokerages, finders fees, commissions, etc.

  • A brief company history, including the names of the officers

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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