Wheat

Wheat is available in two primary varieties. The most popular kind is bread wheat, sometimes referred to as Triticum aestivum vulgare. Triticum turgidum durum, also known as durum wheat, is the other kind. The majority of pasta is manufactured with durum wheat. A vital component of many foods is wheat flour. Pasta, noodles, bread, couscous, and baked products like cakes and biscuits are some of them We are offering wheat on regular basis subject unsold. Below you may find the terms and conditions under which we are selling this commodity: Milling wheat is a main sereal grain. It is used as a leading source of vegetable protein in human food. There are several classes: DURUM (pasta production), HARD RED SPRING (bread and hard baked goods),HARD RED WINTER (bread, hard baked goods), SOFT RED WINTER (for cakes, biscuits, etc.), HARD WHITE (bread and brewing) and SOFT WHITE (pie crusts and pastry). Hard Red Winter Wheat Grade #2 – NON-GMO Origin USA Soft Milling Wheat – NON-GMO (for making bread) Origin Mexico HARD DURUM WHEAT NON-GMO (for making Pasta, Couscous, special breads) Origin Mexico Non-GMO WHEAT GRAIN Grade #2 Origin Brazil / Uruguay