Wheat

Wheat Canada

Winter Wheat Production Manual

DEFINITIONS OF PRIMARY GRADE DETERMINANTS. Grain Grading Handbook for Western Canada.

Blackpoint: Blackpoint refers to a distinct dark brown or black discoloration of the germ and surrounding area. Slight discoloration restricted to the germ is disregarded in assessing blackpoint. When the discoloration affects more than one-half of the kernel it is interpreted as smudge.

Common bunt (stinking smut): A plant disease caused by smut fungi, characterized by masses of black spores. Kernels affected by smut may or may not have an associated odour. Samples having no distinct odour but containing smut balls may be specially cleaned by aspiration to remove the smut balls. Samples having no odour but which are tagged with smut spores are considered naturally stained. Samples having a smutty odour and/or which are heavily infected with smut are graded Wheat, Sample C.W./ Canada, Account Odour.

Wheat DSTU

Wheat DSTU. Ordinary export quality

soft milling wheat in bulk:
- Test weight: min 76 kg/hl;
- Moisture: max 14 pct;
- Foreign matter: max 2 pct;

Wheat EC common

Analysis Common wheat (EEC)

Commission Regulation (EC) No 824/2000 of 19 April 2000
   Units   EEC Limits
1   Specific weight    kg/hl   Min 73.0
2   Moisture content    %   Max14.5
3   Total percentage of matter which is not basic cereals of unimpaired quality: % Max 12.0
3.1   Broken grains    %   Max 5.0
3.2   Grain impurities:   %   Max 7.0
3.2.1   Shrivelled grains (Sieve with slotted perforations of 2.0 mm)   %
3.2.2   Grains of other cereals   %
3.2.3   Grains damaged by pests    %

Wheat EC durum

Durum wheat (EEC)

According Regulations (EEC) No 2731/75 as amended by No 2094/87, 1028/84
Units EEC Limits
A Physical quality criteria
1 Specific Weight kg/hl 80.0
2 Moisture % 13.0
3 Total percentage of matter other than durum wheat grains of unimpaired quality % 25.0
3.1 Durum wheat grains which have wholly or partly lost their vitreous aspect (mitadine) % 20.0
3.2 Broken Grains % 2.0
3.3 Grain Impurities % 2.0

Wheat GOST

Wheat GOST P 52554-2006 in russian

Wheat in Contracts

TYPES OF WHEAT USDA

Hard Red Spring Wheat: A Class of Wheat as is White Club Wheat. The grading standards are different for these two classes of wheat than all the other classes of wheat.
Hard Red Winter Wheat: Wide range of protein, good milling and baking characteristics Bread, rolls and to a lessor degree, sweet goods and all-purpose.
Hard Red Spring Wheat: Excellent bread wheat with superior milling and baking characteristics.
Hard White Wheat: Closely related to the red wheats, but is milder and has a sweeter flavor, equal fiber with similar milling and baking characteristics as red wheat; newest wheat to US producers.
Soft Red Winter Wheat: Low protein, used for flat breads, cakes, pastries, and crackers.

Wheat soft Ukraine

Common wheat DSTU 3768-2004

Quality 4th grade soft milling wheat
Test weight min 75 kg/hl;
Moisture max 14 pct;
Grain Admixture max 10 pct;
Foreign matter max 2 pct;
Bug damaged max 3 pct;
Protein min 11 (on dry basis Nx5.7);
Gluten min 18 pct (wet);
Falling number min 200 sec;