soft wheat
The soft white classes of wheat are produced in areas of mild winters with adequate moisture. White kernels are larger and plumper than red wheat kernels, are of a softer texture, and have a weaker gluten strength.
soft wheat
SPECIFICATIONS:
Color:
Moisture:
Purity:
Protein:
Slipts:
Wet Gluten:
Dry Gluten:
White, Red
13.0% Maximum
99.0% Minimum
10.0% Minimum
0.5 % Maximum
25.0% Minimum
10.0% Minimum

We can also supply:
Hard Red Wheat
Durum Wheat



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Tel: + (1) 604 292 0022
Fax: +(1) 604 292 0024
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