High-Quality Wheat Grain ( Various types; Hard Red Winter, Durum, Soft White
The wheat of Grade II and III to be used in food purpose (mainly for flour-milling and baking industry). Feed wheat to be used in feed purposes and production of animal mixed fodder.
As per customer's requirement other non-class-generating quality parameters can be analyzed in accordance with internationally recognized and approved methods.
100% irrevocable confirmed L/C at sight from top prime banks (or)
% advance and % against scanned copies of shipping documents
ALL PAYMENT ONLY FOB
There is a wide variety of wheat grown today. However, wheat is mainly classified as follows:
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 bread. The bread quality is high. Wheat flour used in the 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.