Description
Canadian wheat classes<br />
Amber Durum – Very hard, translucent, light-colored grain used to make semolina flour for pasta & bulghur; high in protein, specifically, gluten protein.<br />
Hard Red – Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread Flour and high-gluten flours are commonly made from hard red spring wheat.<br />
Hard Red Winter – Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone.<br />
Soft Red Winter – Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake flour, pastry flour, and some self-rising flours with baking powder and salt added, for example, are made from soft red winter wheat.<br />
Hard White – Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.<br />
Soft White – Soft, light-colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.
- Wheat
- Grains
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More about
AGRIMODUS INC.
0-10
Employees
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Year
Established
Business type
- Importer / Trading Company
Keywords
- Lentil
- Peas
- Chickpeas
- Beans
- Wheat
- Garin
- Pulse Ver Mais
Contact and location
- Walid Mitri
- +1 647 xxxxxxxx
- Oakville / Ontario | Canada