Wheat is the main grain crop. It falls into spring and autumn varieties according to its seeding time. In terms of botanical characteristics, it is divided into basic types: common and durum.
The grain of common wheat has a glazed, chalky or mealy consistency, rounded or oval shape, which is slightly extended to the germ, as well as an evident brush and a deep crease. It can be white, red or yellow in color. Common wheat is used in confectionery and bread making.
Durum wheat significantly differs from common one. The grain is ribbed and more elongated with a thickened dorsal surface near the germ. Its sectional view is glazed and translucent. The crease is open, poorly developed and does not goes deep inside the grain. Its color varies from light to dark amber. It is more rich in protein, sugar and minerals than common wheat. Durum wheat is used for pasta and semolina, added when grinding wheat with poor baking properties and obtaining granular flour.
Quality Indicator: ST RK 10-46-2008
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Indicators |
Standard quality requirements for wheat supplied (common varieties) |
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Class 1 |
Class 2 |
Class 3 |
Class 4 |
Class 5 |
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Natural weight, g/l, min |
750 |
730 |
710 |
700 |
Non-limited |
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Humidity, %, max |
14 |
14 |
14 |
14 |
14 |
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Grain impurities, %, max |
5 |
5 |
5 |
15 |
15 |
|
Weed impurities, %, max |
2 |
2 |
2 |
5 |
5 |
|
Protein mass fraction, % on dry basis, min |
13.5 |
12.5 |
11.5 |
9.5 |
Non-limited |
|
Crude gluten mass fraction, %, min |
28 |
25 |
23 |
18 |
Non-limited |
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Falling number, sec, min |
200 |
200 |
200 |
80 |
Non-limited |