Milling Wheat Specifications: Protein & Nutrient Density Guide

"Milling Wheat" is a spectrum of quality tailored to the specific needs of the industrial bakery sector. WorldwideTradeX ensures protein, gluten, and enzymatic activity parameters match global buyer mandates.

Protein Content & Gluten Strength
Enzymatic Activity: The Falling Number
Test Weight & Extraction Yield
Technical Specifications Table

1. Protein Content & Gluten Strength

The protein in wheat is primarily Gluten. When flour is mixed with water, gluten forms the elastic network essential for structural volume.

High Protein (12.5%+): Ideal for high-volume bread (Baguettes, Pizza).

Medium Protein (11.5%): General-purpose flour for household use and flatbreads.

Wet Gluten: We focus on Wet Gluten (min 25-27%) as the definitive indicator of baking performance.

2. The Invisible Metric: Hagberg Falling Number

This specification measures Alpha-Amylase enzyme activity, which is critical for crumb structure.

Standard: Minimum 250s (Premium >300s).

Significance: If wheat sprouts prematurely due to rain, the Falling Number drops, leading to sticky flour. No mill will accept wheat with a low Falling Number.

3. Test Weight & Extraction Yield

Test Weight (Specific Weight) indicates the density of the grain.

Benchmark: >77 kg/hl.

Miller Impact: Denser grain produces more flour extract per ton of wheat, directly increasing profitability.

4. Technical Specifications: Milling Wheat

Parameter	Unit	Grade 1 (Premium)	Grade 2 (Standard)
Protein (dry)	%	13.5% Min.	12.5% Min.
Wet Gluten	%	30% Min.	26-28% Min.
Falling Number	Sec.	320 Min.	280 Min.
Test Weight	kg/hl	79 Min.	77 Min.
Moisture	%	13.0% Max.	14.0% Max.

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Frequently Asked Questions

What is the difference between milling wheat and feed wheat for export?

Milling wheat requires protein above 11.5% and falling number above 250 seconds (Hagberg). Feed wheat has lower protein and higher starch content. The protein level is the primary price driver — 12.5% protein commands a $15–20/MT premium over 11.5% in international markets.

What does FOB Novorossiysk mean for Black Sea wheat buyers?

FOB (Free On Board) Novorossiysk means the seller delivers wheat onto the vessel at Novorossiysk port, Russia. All freight, insurance, and risk from that point transfers to the buyer. It is the benchmark pricing point for Black Sea origin wheat.

How is wet gluten percentage measured and why does it matter?

Wet gluten is measured by washing dough under water to isolate the gluten network. A minimum of 23% wet gluten is required for bread-quality flour. Lower values indicate weak dough structure, which reduces baking performance and lowers the commercial value of the flour.

What payment instruments are standard for large wheat transactions?

Irrevocable Documentary Letters of Credit (DLC) under ICC UCP 600 are the standard for first-time or high-volume transactions. For established counterparties, CAD (Cash Against Documents) or SBLC-backed open account terms are also used.