Soft Wheat

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Soft Wheat, Wheat of Grade II and III to be used in food purpose (mainly for flour-milling and baking industry).
Feed wheat to be used in feed purposes and production of animal mixed fodder.

As per customer’s requirement other non-class-generating quality parameters can be analyzed in accordance with internationally recognized and approved methods.

Soft Wheat is wheat with a soft endosperm. The kernels tend to be oblong, and not shiny.

Generally, winter wheats tend to be soft, and spring wheats hard, but that’s not always the case — some spring wheats are also soft.

Soft Wheat kernels require less force and energy to grind them up than do hard wheat kernels. Owing to this, less of the starch is “damaged”, which means it doesn’t absorb as much moisture as does flour from hard wheat.

Soft Wheat flours will be 7 to 8 percent gluten, compared with hard wheat flours, which will be 10 to 16 percent gluten.

Soft Wheat flour feels a bit like body powder; hard wheat flour feels more granular. When you shake flour from soft wheat in your hand, it will tend to clump. When you shake flour from hard wheat in your hand, it will fall in separate particles.

Use Soft Wheat flours is used for stuff made from batters — cakes, cookies, muffins, and as a thickener in liquids such as soups. In general, Soft Wheat Flour is used for things that don’t need a strong flour to capture gas released by yeast. This includes items such as cakes, cookies, crackers, pastries, pie crusts, wafers including ice cream cones, quick breads, muffins, etc.

Some Soft Wheat flours are also good for flat breads.

Wheat: Varieties And Characteristics

The three principal types of wheat used in modern food production are Triticum vulgare (or aestivum), T. durum, and T. compactum. T. vulgare provides the bulk of the wheat used to produce flour for bread making and for cakes and biscuits (cookies). Soft Wheat can be grown under a wide range of climatic conditions and soils. Although the yield varies with climate and other factors, it is cultivated from the southernmost regions of America almost to the Arctic and at elevations from sea level to over 10,000 feet. T. durum, longer and narrower in shape than T. vulgare, is mainly ground into semolina (purified middlings) instead of flour. Durum semolina is generally the best type for the production of pasta foods. T. compactum is more suitable for confectionery and biscuits than for other purposes.