WHEAT

A hard grained white wheat with very good milling results. It makes an ideal flour for a wide range of products from Flat Breads, Yellow Noodles and European Breads.

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Description

Food Grade Wheat
APW – Australian Premium White – This is an excellent all round flour quality wheat used to produce a wide range of breads, noodles and baked products. Flour extraction is rated at 75% with wet gluten at 27+%.

Protein – Min (%)10.5
Protein – Max (%)N/A
Moisture Max (%)12.5
Test Weight Min (kg/hl)74.0
Falling Number Min (sec)300
Unmillable Material (% by weight)0.6
Screenings Max (% by weight)5.0

ASW – Australian Standard White – A medium to low protein white wheat used as straight milling or for blending with a lower grade product. Its versatility makes it an ideal product for Flat Breads as well as European yeast style bread and Chinese steamed bread. It is one of the most commonly used Australian wheats.

Protein – Min (%)No Min.
Protein – Max (%)N/A
Moisture Max (%)12.5
Test Weight Min (kg/hl)74.0
Falling Number Min (sec)300
Unmillable Material (% by weight)0.6
Screenings Max (% by weight)5.0

AH1 – Australian Hard 1 – A hard grained white wheat with very good milling results. It makes an ideal flour for a wide range of products from Flat Breads, Yellow Noodles and European Breads.

Protein – Min (%)13.0
Protein – Max (%)N/A
Moisture Max (%)12.5
Test Weight Min (kg/hl)74.0
Falling Number Min (sec)300
Unmillable Material (% by weight)0.6
Screenings Max (% by weight)5.0
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