CODE: ACMCONWT0018
ORIGIN:Â Â India/Brazil/China
Description:Â Â Â
Whole wheat light brown colored spindle-shaped, tough, starchy and rich-tasting husked kernels of the wheat crop. They are one of the trendiest and extensively used cereals in the world. Naturally, low in gluten and has a low glycemic index. Highest mineral, antioxidant and fiber content of any wheat flour.
Naturally rich in fiber, vitamins like Vitamin B, Vitamin C, Vitamin E and minerals like Zinc, Calcium, Iron, Magnesium, Phosphorus, Copper, Selenium and other nutrients such as folic acid, protein, Omega3 and Omega6. Wheat is a part of our daily diet. Whole wheat is ground to make different baked goods and bread such as rotis and parathas.
Specification:
| 1ST CLASS WHEAT |
|
| Mass fraction of protein, on a dry matter basis, not less than |
14,5 % |
| Gluten quantity, not less than |
32 % |
| Falling number, not less than |
200 seconds |
| MVitreousness, not less than |
60 % |
| MGrain unit, not less than |
750 grams per liter |
| Moisture, not more than |
14 % |
| Weed impurities, not more than |
2 % |
| Grain impurities, not more than |
5 % |
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| 2ND CLASS WHEAT |
|
| Mass fraction of protein, on a dry matter basis, not less than |
13,5 % |
| Gluten quantity, not less than |
28 % |
| Falling number, not less than |
200 seconds |
| MVitreousness, not less than |
60 % |
| MGrain unit, not less than |
750 grams per liter |
| Moisture, not more than |
14 % |
| Weed impurities, not more than |
2 % |
| Grain impurities, not more than |
5 % |
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| 3RD CLASS WHEAT |
|
| Mass fraction of protein, on a dry matter basis, not less than |
12 % |
| Gluten quantity, not less than |
23 % |
| Falling number, not less than |
150 seconds |
| MVitreousness, not less than |
40 % |
| MGrain unit, not less than |
730 grams per liter |
| Moisture, not more than |
14 % |
| Weed impurities, not more than |
2 % |
| Grain impurities, not more than |
5 % |
| 4TH CLASS WHEAT |
|
| Mass fraction of protein, on a dry matter basis, not less than |
10 % |
| Gluten quantity, not less than |
18 % |
| Falling number, not less than |
80 seconds |
| MVitreousness, not less than |
unlimited |
| MGrain unit, not less than |
710 grams per liter |
| Moisture, not more than |
14 % |
| Weed impurities, not more than |
2 % |
| Grain impurities, not more than |
5 % |
| 5TH CLASS WHEAT |
|
| Mass fraction of protein, on a dry matter basis, not less than |
unlimited |
| Gluten quantity, not less than |
unlimited |
| Falling number, not less than |
unlimited |
| MVitreousness, not less than |
unlimited |
| MGrain unit, not less than |
unlimited |
| Moisture, not more than |
14 % |
| Weed impurities, not more than |
2 % |
| Grain impurities, not more than |
5 % |
| 6TH CLASS WHEAT |
|
| Mass fraction of protein, on a dry matter basis, not less than |
unlimited |
| Gluten quantity, not less than |
unlimited |
| Falling number, not less than |
unlimited |
| MVitreousness, not less than |
unlimited |
| MGrain unit, not less than |
unlimited |
| Moisture, not more than |
14 % |
| Weed impurities, not more than |
2 % |
| Grain impurities, not more than |
5 % |
Uses:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
 Wheat is typically milled into flour which is then used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savory snack foods, crackers, crisp-breads, sauces and confectionery (e.g. liquo rice).
Certificates:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â HACCP BRC ISO
MOQ:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 20 Tons
Supply capacity:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 100,000 Tons
