heard wheat,Cameroon price supplier

Hard Red Winter
Wide range of protein, good milling and baking characteristics Bread, rolls and to a lessor degree, sweet goods and all-purpose

Hard Red Spring
Excellent bread wheat with superior milling and baking characteristics

Hard White
closely related to the red wheats, but is milder and has a sweeter flavor, equal fiber with similar milling and baking characteristics as red wheat; newest wheat to US producers

Soft Red Winter
low protein, used for flat breads, cakes, pastries, and crackers

Soft White   (White Club Wheat is derived from Soft White Wheat) used for same as soft red winter and Snack Foods

Durum (also known as "Dark Northern Spring" Wheat)
   used for semolina flour for pasta

SPECIFICATION HARD RED WINTER WHEAT, GRADE 2 FOR BREAD:

MOISTURE CONTENT:                         13% MAX.
SPECIFIC WEIGHT:                                78 KG/HL MIN.
GLUTEN CONTENT:                              27% MIN.
PROTEIN CONTENT:                            12.5% MIN.
FALLING NUMBER:                               250 SEC. MIN.
TEST WEIGHT:                                        74 LB./BUSHEL
DAMAGED KERNELS:                          5% MAX.
HEAT DAMAGED KERNELS:                0.25% MAX.
FOREIGN MATTER:                                1% MAX.