Description

Types of Wheat:

  1. Common Wheat (Triticum aestivum):

    • Description: Common wheat, also known as bread wheat, is the most widely cultivated type and is used primarily for making bread and baked goods. It has a high gluten content, which gives dough its elasticity and helps bread rise.
    • Subtypes:
      • Hard Red Winter Wheat: Grown in temperate climates and used for making bread, pizza dough, and other baked goods.
      • Hard Red Spring Wheat: Grown in cooler climates and preferred for its high protein content, ideal for making bread with a strong gluten structure.
      • Soft Red Winter Wheat: Used for making pastries, cakes, cookies, and other baked goods that require a tender texture.
    • Grades: Wheat is graded based on various factors including protein content, test weight, kernel size, moisture content, and foreign material. Grades may include Grade 1, Grade 2, and Grade 3.
    • Moisture Content: Wheat typically has a moisture content of around 10-14%.
    • Counts: Sold by weight or quantity per bushel (e.g., 60 pounds per bushel).
  2. Durum Wheat (Triticum durum):

    • Description: Durum wheat is a hard wheat with a high protein content and a dense texture. It is primarily used for making pasta, couscous, and some types of bread.
    • Subtypes: N/A
    • Grades: Durum wheat is graded based on factors such as kernel color, size, shape, and uniformity. Grades may include Extra Fancy, Fancy, and Standard.
    • Moisture Content: Similar to common wheat, around 10-14%.
    • Counts: Sold by weight or quantity per bushel.
  3. Soft Wheat (Triticum aestivum):

    • Description: Soft wheat, also known as pastry wheat, has a lower gluten content compared to common wheat. It is used for making pastries, cakes, cookies, and other baked goods that require a tender crumb.
    • Subtypes:
      • White Wheat: Has a lighter color and milder flavor compared to red wheat. Often used in cake flour and pastry flour blends.
    • Grades: Grading criteria for soft wheat are similar to common wheat, focusing on protein content, test weight, and other quality factors.
    • Moisture Content: Comparable to other wheat varieties, around 10-14%.
    • Counts: Sold by weight or quantity per bushel