Wheats grown in dry climates are generally hard types, having protein content of 11–15 percent and strong gluten (elastic protein). The hard type produces flour best suited for breadmaking. The wheats of humid areas are softer, with protein content of about 8–10 percent and weak gluten. The softer type of wheat produces flour suitable for cakes, crackers, cookies, and pastries and household flours. Durum wheat semolina (from the endosperm) is used for making pastas, or alimentary pastes.

Specifications

    Minimum 58 lbs/bu or 352g/0.5 litre (Avery Scale)
    Light weight discounted 2% dockage for each pound under 58 down to 54
    Maximum Moisture 15.5% (No discount)
    Moisture 15.6% to 16.0% discounted 3.0% dockage
    Moisture 16.1% and higher subject to rejection
    Maximum 10.0% sprouted
    Maximum 3.0% mixed cereals (This includes Hard Red Spring Wheat)
    Maximum .06% ergot (No discount)
    Maximum 2.0% heated
    No excreta
    No mould