Description

Wheat and Flour

Wheat is a cereal grain widely cultivated for its edible seeds, which are used to make flour and various food products. Flour, a finely ground powder made from wheat kernels, is a staple ingredient in baking and cooking. Here's an overview of wheat and flour products:

Types of Wheat:

  1. Common Wheat (Triticum aestivum): Description: Common wheat, also known as bread wheat, is the most widely cultivated species of wheat. It is used primarily for making bread, rolls, and other baked goods.
      • Subtypes:
        • Hard Red Winter Wheat: Primarily used for bread-making due to its high protein content and strong gluten structure.
        • Hard Red Spring Wheat: Similar to winter wheat but planted in the spring. It is also used for bread-making.
        • Soft Red Winter Wheat: Lower in protein and gluten, used for pastries, cakes, and cookies.
        • Durum Wheat: High-protein wheat with a hard kernel, used for making pasta and couscous.
    • Grades: Wheat is graded based on factors such as protein content, kernel size, color, and moisture content. 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 bag or container.

Types of Flour:

  1. All-Purpose Flour: Description: All-purpose flour is a versatile flour made from a blend of hard and soft wheat varieties. It is suitable for a wide range of baking and cooking applications, including bread, cakes, cookies, and pastries.

      • Subtypes: N/A
      • Grades: All-purpose flour is graded based on factors such as protein content, gluten strength, and fineness of grind. Grades may include Premium, Standard, and Economy.
      • Moisture Content: All-purpose flour typically has a moisture content of around 10-12%.
      • Counts: Sold by weight or quantity per bag or package.