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a wheat with soft kernels high in starch but usually low in gluten.
can be used for making Flours:
Soft Wheat flours is used for stuff made from batters — cakes, cookies, muffins, and as a thickener in liquids such as soups. In general, Soft Wheat Flour is used for things that don’t need a strong flour to capture gas released by yeast.
SPECIFICATIONS GOODS: WHEAT-
1 Crop Year Current Crop
2 Test Weight 77 KG /HL MIN
3 Protein (On Dry Basis N X5.7) 11.5 PCT MIN
4 Wet Gluten 26 PCT MIN
5 Moisture 13 PCT MAX
6 Foreign Matters 1 Pct (Up to 2.0 Pct Max)
7 Shrunken/Broken Kernels (Under 2 x 20 Mm Sieve) 4 Pct (Up To 5 Pct Max Acceptable With Rejection Above)
8 Sprouted Kernels 1 Pct Max
9 Insect Damaged Kernels 1 Pct Max
10 Heat Damaged Kernels 0.2 Pct Max
11 Fungus/ Smut/Ergot/Eurygaster Dameged Kernels Substantially Free
12 Falling Number 250 Seconds Min
13 Live Insects Nil
14 Striga Spp Nil
15 -Tilletia Indica Nil
16 Trogoderma Spp Nil
17 Araecerus Fasciculatus Nil
18 Unnatural Odour /Flavour /Colour Nil
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