Russian Wholesale Buckwheat

Product Details

Wheat (species of Triticum) is a cereal grain that people can eat. It is a kind of grass whose fruit is a "head of wheat" with edible seeds. ... It has a higher protein content than other major cereals such as maize (corn) or rice.

Wheat is typically milled into flour which is then used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savoury snack foods, crackers, crisp-breads, sauces and confectionery (e.g. liquorice).

Wheat is a grain (a plant that produces a dry edible seed called a kernel) used mostly for human consumption. Wheat is an annual grass plant that will grow 2 to 3 feet tall. There are two major types of wheat planted in the United States. They are winter wheat and spring wheat.

Usually, the 40% that is removed – the outer brown layer – contains the highly nutritious bran and the germ of the wheat grain. In the process of making 60% abstraction flour, more than half of the vitamin B1, vitamin B2, vitamin B3, vitamin E, calcium, phosphorus, folic acid, copper, zinc, iron, and fiber are lost.

PHYSICAL AND CHEMICAL CHARACTERISTICS

Bulk density 0,55-0,60Kg/l

Moisture 13,5%

Protein content 17,5%

Crude ash content 4,0-6,0%

Crude fat content 2,5-4,5%

Sugar content 10,0-15,0%

Starch content 20,0-26,0%