{"id":3364,"date":"2025-06-16T15:05:05","date_gmt":"2025-06-16T15:05:05","guid":{"rendered":"https:\/\/eolpolska.pl\/?post_type=product&p=3364"},"modified":"2025-06-16T15:12:34","modified_gmt":"2025-06-16T15:12:34","slug":"soft-wheat","status":"publish","type":"product","link":"https:\/\/eolpolska.pl\/pl\/produkt\/soft-wheat\/","title":{"rendered":"Soft Wheat"},"content":{"rendered":"

Buy Soft Wheat Online<\/h2>\n

Soft Wheat, Wheat of Grade II and III to be used in food purpose (mainly for flour-milling and baking industry).
\nFeed wheat to be used in feed purposes and production of animal mixed fodder.<\/p>\n

As per customer\u2019s requirement other non-class-generating quality parameters can be analyzed in accordance with internationally recognized and approved methods.<\/p>\n

Soft Wheat is wheat with a soft endosperm.<\/span>\u00a0The kernels tend to be oblong, and not shiny.<\/span><\/p>\n

Generally, winter wheats tend to be soft, and spring wheats hard, but that\u2019s not always the case \u2014 some spring wheats are also soft.<\/span><\/p>\n

Soft Wheat kernels require less force and energy to grind them up than do hard wheat kernels.<\/span>\u00a0Owing to this, less of the starch is \u201cdamaged\u201d, which means it doesn\u2019t absorb as much moisture as does flour from hard wheat.<\/span><\/p>\n

Soft Wheat flours will be 7 to 8 percent gluten, compared with hard wheat flours, which will be 10 to 16 percent gluten.<\/span><\/p>\n

Soft Wheat flour feels a bit like body powder; hard wheat flour feels more granular.<\/span>\u00a0When you shake flour from soft wheat in your hand, it will tend to clump.<\/span>\u00a0When you shake flour from hard wheat in your hand, it will fall in separate particles.<\/span><\/p>\n

Use Soft Wheat flours is used for stuff made from batters \u2014 cakes, cookies, muffins, and as a thickener in liquids such as soups.<\/span>\u00a0In general, Soft Wheat Flour is used for things that don\u2019t need a strong flour to capture gas released by yeast.<\/span>\u00a0This includes items such as cakes, cookies, crackers, pastries, pie crusts, wafers including ice cream cones, quick breads, muffins, etc.<\/span><\/p>\n

Some Soft Wheat flours are also good for flat breads.<\/span><\/p>\n

Wheat:\u00a0Varieties And Characteristics<\/strong><\/p>\n

The three principal types of wheat used in modern\u00a0food\u00a0production are\u00a0<\/span>Triticum vulgare<\/em>\u00a0(or\u00a0aestivum<\/em>),\u00a0<\/span>T. durum<\/em>, and\u00a0<\/span>T. compactum. T. vulgare<\/em> 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\u00a0cultivated\u00a0from the southernmost regions of America almost to the Arctic and at elevations from\u00a0sea level\u00a0to over 10,000 feet.\u00a0T. durum<\/em>, longer and narrower in shape than\u00a0T. vulgare<\/em>, is mainly ground into\u00a0<\/span>semolina\u00a0(purified middlings) instead of flour. Durum semolina is generally the best type for the production of pasta foods.\u00a0T. compactum<\/em>\u00a0is more suitable for confectionery and biscuits than for other purposes.<\/p>","protected":false},"excerpt":{"rendered":"

Specifications :<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Wheat Grade<\/th>\nII<\/th>\nIII<\/th>\nFeed<\/th>\n<\/tr>\n
Test Weight, g\/L<\/td>\n\u2265 740<\/td>\n\u2265 730<\/td>\nNot regulated<\/td>\n<\/tr>\n
Moisture, %<\/td>\n\u2264 14<\/td>\n\u2264 14<\/td>\n\u2264 14<\/td>\n<\/tr>\n
Gluten, %<\/td>\n\u2265 24<\/td>\n\u2265 23<\/td>\nNot regulated<\/td>\n<\/tr>\n
Protein (on dry matter basis), %<\/td>\n\u2265 12<\/td>\n\u2265 11<\/td>\nNot regulated<\/td>\n<\/tr>\n
Grain Impurities, %<\/td>\n\u2264 8<\/td>\n\u2264 8<\/td>\n\u2264 15<\/td>\n<\/tr>\n
In Particular:<\/td>\n<\/tr>\n
\u00a0\u00a0\u00a0\u00a0broken grains<\/td>\n5<\/td>\n5<\/td>\nIn limits for grain impurities<\/td>\n<\/tr>\n
\u00a0\u00a0\u00a0\u00a0grains of cereals<\/td>\n4<\/td>\n4<\/td>\n<\/tr>\n
\u00a0\u00a0\u00a0\u00a0sprouted grains<\/td>\n3<\/td>\n3<\/td>\n<\/tr>\n
Waste Impurities, %<\/td>\n\u2264 2<\/td>\n\u2264 2<\/td>\n\u2264 5<\/td>\n<\/tr>\n<\/tbody>\n<\/table>","protected":false},"featured_media":3369,"template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"product_brand":[],"product_cat":[15],"product_tag":[],"class_list":{"0":"post-3364","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-uncategorized","8":"first","9":"instock","10":"shipping-taxable","11":"product-type-simple"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/product\/3364","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/media\/3369"}],"wp:attachment":[{"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/media?parent=3364"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/product_brand?post=3364"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/product_cat?post=3364"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/eolpolska.pl\/pl\/wp-json\/wp\/v2\/product_tag?post=3364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}