SOFT WHITE GRADE 2
With its comparison to Hard Spring Wheat, Soft White Wheat is lower in protein and higher in carbohydrates. This type of wheat is a better choice when it comes to the making of pastries, cookies, cakes, pancakes and waffles. Soft White Wheat is less used to make bread as it has a little to no gluten in it. This is the main reason why we call our soft white wheat flour pastry flour. Always choose the best for your food groups. Choose health! Choose EG Export and Import!
Origin: USA
Protein: 8% - 10% Max
Moisture: 13% Max
Falling Numbers: 150-250
Damaged Kernels: 4% Max
Foreign Matter: 0.8% - 1% Max
Dockage: 1% - 3% Max
Wet Gluten: 25% Min
Dry Gluten: 10% Min
Test Weight: 76 Kg HT Min
