Processing Type:
grinding, dry-rolling and temper-rolling.
Imperfect Ratio (%):
12.4%
Origin:
Cradle of civilization
Purity:
Purity and germination percentage of seed classes of bread wheat varieties
Preserving Compound:
Compounds was determined by preserving wheat grains from deterioration in storage
Grade:
Premium Hard Wheats, General-Purpose Wheats and Specialty Wheats
Shelf Life:
8-12 years Years
Wheat Type:
Hard Red Winter
Drying Method:
Sun Ligth
Physical Form:
Hard
Moisture (%):
18%
Foreign Particle (%):
9.5%
Broken (%):
1 %
Color:
Red
Cultivation Type:
Organic
The most appropriate method for drying wheat in this situation would be a combination of sun drying and mechanical drying. Sun drying will be used to reduce the moisture content down to a safe level, typically around 14a 15%, andA to reduce the moisture content further to the desired level of 18%. It typically has a higher moisture content than wheat that has been stored and is not yet ready to be used in baking or milling.A It can typically last up to 8a 12A years. To ensure the longest shelf life, store the wheat in an airtight container.
| Processing Type: | grinding, dry-rolling and temper-rolling. |
| Imperfect Ratio (%): | 12.4% |
| Origin: | Cradle of civilization |
| Purity: | Purity and germination percentage of seed classes of bread wheat varieties |
| Preserving Compound: | Compounds was determined by preserving wheat grains from deterioration in storage |
| Grade: | Premium Hard Wheats, General-Purpose Wheats and Specialty Wheats |
| Shelf Life: | 8-12 years Years |
| Wheat Type: | Hard Red Winter |
| Drying Method: | Sun Ligth |
| Physical Form: | Hard |
| Moisture (%): | 18% |
| Foreign Particle (%): | 9.5% |
| Broken (%): | 1 % |
| Color: | Red |
| Cultivation Type: | Organic |
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