Grains
Organic Bread Wheat
Bread wheat grown under organic production conditions; a basic grain raw material used in the production of flour and bakery products, valued for its suitability for bread making.
General Information
Organic Bread Wheat is a type of wheat grown in accordance with organic production standards and assessed especially for the needs of the flour and bakery sector. Its grain structure and technological properties are the main factors that determine its suitability for milling into flour and for different baking applications.
The quality of the wheat is assessed in terms of protein content, gluten structure, test weight, grain characteristics and other physical and technological parameters. Products that meet the right quality criteria for their end use can be used in different flour and baking applications.
Uses
Organic Bread Wheat can be used in various grain and bakery applications, above all in the food industry.
Main uses:
- In organic flour production
- In the production of bread and bread varieties
- In the production of organic bakery products
- In baking and pastry applications
- As a raw material in the milling sector
- In the production of various grain-based food products
The suitability and intended use of the product should be assessed on the basis of physical and quality analyses carried out per batch and the buyer’s product specifications.
Analytical constituents
| Parameter | Value | Unit |
|---|---|---|
| Crude protein | min 10 | % |
| Moisture | ≤ 14 | % |
| Crude fat | 1.5–2.5 | % |
| Crude fibre | ≤ 3.5 | % |
| Crude ash | ≤ 2 | % |
| Foreign matter | ≤ 1 | % |
The parameters stated above represent generally accepted values and may vary by batch; binding values are communicated at the time of enquiry during the resulting discussions.