High Quality Wholesale Supplier Organic Whole Wheat Grain for Sale in Reasonable Price

Description: Premium Quality Wheat Grain

Premium wheat grain represents the highest grade of commercially available wheat, selected for its superior milling performance, consistent baking functionality, and exceptional purity. It is not a single variety but a classification based on meeting stringent physical, chemical, and sanitary standards.

Key Characteristics:

• Origin & Variety: Sourced from specific, controlled regions known for optimal growing conditions (e.g., North American Hard Red Spring, Canadian Western Red Spring, EU Group 1 milling wheats). Often involves Identity Preserved (IP) or Single-Variety lots to ensure consistent performance.
• Visual Appearance: Grain is uniformly plump, well-developed, and has a bright, natural color (amber for red wheat, golden for white wheat) with a lustrous, vitreous kernel for hard wheat. Free from weather damage, staining, or discoloration.
• Functional Purpose: Defined by its class (Hard, Soft, Durum). Premium Hard wheat is prized for high-protein content and strong gluten, ideal for yeast bread and bagels. Premium Soft wheat has low-protein, weak gluten for cakes and pastries. Premium Durum is for superior pasta and couscous.
• Purity & Soundness: Exceptionally clean, with minimal broken kernels, foreign material, or defective grains. Kernels are "sound" – fully mature, undamaged, and free from pre-harvest sprouting, frost, or pest infestation.

Detailed Specifications & Standards

These specifications align with top-tier standards from major exporting countries (e.g., Canada No. 1 CWRS, US No. 1 HRS, EU Standard for High-Quality Bread Wheat).

1. Physical & Visual Specifications:

ParameterPremium Standard (e.g., Hard Red Spring)Test Method / Visual Assessment

Minimum Test Weight

≥ 62 lbs/bu (≥ 80 kg/hl)

Weight per bushel/hectoliter

Moisture Content

≤ 13.5% (safe for storage)

ISO 712 / oven method

Total Damaged Kernels

≤ 0.5%

Visual sieve & hand-picking

- Heat Damage

0%

- Frost Damage

0%

- Sprouted Kernels

≤ 0.1% (Falling Number > 350 sec)

Hagberg Falling Number test

Foreign Material

≤ 0.5% (non-wheat material)

Sieving and aspiration

Shrunken & Broken Kernels

≤ 2.0%

Sieve separation

Contrasting Classes

≤ 0.5%

Visual (e.g., red in white wheat)

Kernel Uniformity

≥ 95% retained on specified sieve

Sieve analysis

2. Chemical & Functional Specifications (Critical for End-Use):

ParameterPremium Hard Wheat (Bread)Premium Soft Wheat (Pastry)Premium Durum (Pasta)

Protein Content (dry basis)

13.0% - 15.0%+ (consistent lot-to-lot)

9.0% - 10.5%

13.0% - 15.0%

Wet Gluten Content

≥ 32%

≤ 22%

N/A (Gluten Index used)

Gluten Quality (W Value)

≥ 280 (Alveograph) - Strong, elastic

Low (Alveograph P/L ratio)

N/A

Falling Number

≥ 350 seconds (no alpha-amylase activity)

≥ 250 seconds

≥ 350 seconds

Ash Content (dry basis)

≤ 1.60% (low bran contamination)

≤ 1.50%

≤ 1.40% (Semolina yield)

Hectoliter Weight

≥ 80 kg/hl

≥ 76 kg/hl

≥ 78 kg/hl

3. Safety & Purity Guarantees:

• Mycotoxins: Guaranteed below strict regulatory limits.
  • DON (Vomitoxin): < 0.5 ppm