Wheat is one of the most important grains in human diet, but it can be difficult to find. We offer you our own variety called “Jharda” which has increased yields per acre and better shelf life than any other type! Jhara also grows well on poor land with less water needed because its high protein content makes them self-sufficient once mature enough for harvest (2+ years). Our prices will never remain low forever – buy now while stocks last
Wheat, a mainstay in the world of food and one that has been around for quite some time. It can be found as both an ingredient on our plates (edible) or through its byproducts such as pasta production known as durum wheat where it’s used to make stocks which later turn into noodles then finally finish up with sauce knowing exactly what you like best!
Milling grains also provides us vegetable protein; but this time whereas humans consume them straight away rather than using them industrially perhaps ass a prelude to introducing them as an ingredient on the human table.
We are selling or brokering the sales of wheat from India. The Hard Red Winter is a type used in baking for hard baked goods such as bread, while Soft Red Winters would be better suited towards cakes and biscuits to give them their characteristic fluffy texture .
We also have Hard White which has similar properties but with less protein content than normal durum wine – this means it’s perfect if you want your pasta fresher tasting! Other varieties include HARD WHOLE WHEAT IMPCOLOR 2 T,M HARD WHOLE WHEAT IMPCOL 6 & 6/64,
HARVEST QUALITY : IMPCOL 6 has a great protein content, making it perfect for bread. It also makes fabulous pastry flour or an all-round middlings flour if blended with some pastry flour.
IMPCOL 6/64 has a very high protein content. If you are looking for the best baking flour then this is ideal because of its strong gluten structure. It would be great in wholemeal breads, bagels and rolls where strength is important for volume after proving. Its high gluten means it’s also good for pastry to ensure a flaky texture.
IMPCOLOR 2 T,M has a great protein content and it’s high in gluten which is ideal for making bagels and other bakery products. It would be perfect to make khubz (Arabic flatbreads)
Hard Red Winter Wheat Grade #2 – NON-GMO
Origin
India
| Specification | |
|---|---|
| Parameter | Test value |
| Wheat Grade Data: | |
| Damaged Kernels: | 0,9% |
| Foreign Materials: | 0.2% |
| Total Defects: | 1.4% |
| Shrunken/Broken: | 2.6% |
| Test Weight: | 80.5 KG/HL |
| Wheat Non-Grade Data: | |
| Dockage: | 0.6 % |
| Moisture: | 11.2 % |
| Protein 12%/0% moisturebasis: | 12.2 / 13.8% |
| Ash (%) 14%/0% moisture basis: | 1.54/1.79% |
| 1000 Kernel Weight (g): | 26.8 |
| Kernel Size (%) lg/md/sm: | 57/41/2 |
| Falling Number (sec): | 387 |
| Flour Data: | – |
| Protein (%) 14%/0% moisture basis: | 11.0/12.7 |
| Ash (%) 14%/0% moisture basis: | 0.51/0.59 |
| Wet Gluten (%): | 28.7 |
| Gluten Index: | 95.5% |
| Falling Number (sec): | 468 |
| Amylograph Viscosity 65g (BU): | 733 |
| Dough Properties: | |
| Farinograph: | |
| Peak Time (min): | 5.0 |
| Stability (min): | 9.0 |
| Absorption (%): | 56.7 |
| Alveograph: P (mm): | 74 |
| L (mm): | 112 |
| P/L Ratio: | 0.66 |
| W (10-4 joules): | 248 |
Soft Milling Wheat – NON-GMO (for making bread)
Soft Milling Wheat – NON-GMO (for making bread)
Origin
Mexico
| Specification | |
|---|---|
| Parameter | Test value |
| Moisture: | Max 12.00% |
| Test weight: | Min 79kg/hl |
| Foreign Matter: | Max 1.50% |
| Protein (Dry Matter): | Min 14.00% |
| Vitreous Kernels: | Min 90.00% |
| Total Impurities: | Max 1.00% |
| Broken & shriveled grain: | Max 2.00% |
| Damaged Kernels: | Max 2.00% |
| Karnal Bunt Max FREE: | NONE |
| Partial Carbon: | Max 2.00% |
| Wet Gluten: | Min 30.00% |
| Dry Gluten: | Min 11.00% |
| Falling Numbers: | Min 300 |
| Color Min: | 18.00% |
| Estensographbrabender: | Min 800 |
HARD DURUM WHEAT NON-GMO (for making Pasta, Couscous, special breads)
Origin
Mexico
| Specification | |
|---|---|
| Parameter | Test value |
| Moisture: | Max 10.00% |
| Test weight: | Min 80kg/hl |
| Foreign Matter: | Max 1.50% |
| Protein (Dry Matter): | Min 14.50% |
| Vitreous Kernels: | Min 90.00% |
| Total Impurities: | Max 1.00% |
| Broken & shriveled grain: | Max 2.00% |
| Damaged Kernels: | Max 2.00% |
| Contaminated grain: | Max 0.05% |
| Partial Carbon: | Max 2.00% |
| Wet Gluten: | Min 30.00% |
| Dry Gluten: | Min 11.00% |
| Falling Numbers: | Min 300 |
| Color: | Min 18.00% |
| Estensographbrabender: | Min 800 |
Contract quantity
To be agreed and subject unsold.
Packing
Bags / 50kg
Non-GMO WHEAT GRAIN Grade #2
Origin
Brazil / Uruguay
Prices
CIF ASWP
- Quality / Condition: Brazilian or Uruguaian milling wheat.
- Protein: 12,50% minimum on dry basis AOAC 984.13A
- Moisture: 13,0% maximum AACC 44.15.02
- Foreign Matter: 1,5% maximum
- Bug Damaged: 1,0% maximum
- Test Weight (PH): 78,00 kg/HL minimum AACC 55.10
- Other Impurities: 1,50% maximum
- Falling Number: 250s minimum AACC 568103
- W: 180 minimum AACC 543002
- Wet Gluten: 25 minimum AACC 381202
- Vomitoxin: 2PPM maximum AACC 454101
Payment:
For annual contract:
- Buyer-Bank shall issue a transferrable Bank-Guarantee / SBLC / LC, covering a one month’ quantity and being valid till end of contract + 1 month.
- Each invoice shall be paid by an irrevocable, transferrable letter of credit, covering a monthly quantity or by MT 103 against documents as per contract.
- Credit available by negotiation of documents at Seller’s Bank-Counter.
- Letter of Credit shall be opened by Prime Bank acceptable to Seller / Seller-Bank.
For spot lots:
- By irrevocable transferable letter of credit, payable 100% at sight covering total quantity contracted.
Performance bond:
Where applicable.
Shipping time
Approximately 30 days after availability and acceptance of funds
SGS inspection (quality, quantity) at port of loading
At seller’s expense
SGS inspection (quality, quantity) at port of unloading
At buyer’s expense