Introduction
Wheat is a staple food worldwide, but not all wheat is the same. Different grades have distinct uses, protein content, and quality standards. This guide explains the differences between soft wheat Grades 2, 3, and 4 and how to choose the right one for your needs.
Wheat Grades and Their Uses
- Soft Wheat Grade 2
- Protein Content: 13.5% (High)
- Uses: Ideal for bread production due to its strong gluten content.
- Packaging: Bulk
- Soft Wheat Grade 3
- Protein Content: 11-12.5%
- Uses: Suitable for bakery products, pasta, and blended flour applications.
- Packaging: Bulk
- Soft Wheat Grade 4
- Protein Content: 10% (Lower)
- Uses: Best for biscuit-making and certain processed food products.
- Packaging: Bulk
Choosing the Right Wheat
For Bread and Baking: Opt for Grade 2 for stronger gluten and better dough elasticity.
For Pastry & Biscuits: Grade 4 is softer and ideal for low-protein flour applications.
For General Use: Grade 3 offers a balance between strength and versatility.
Conclusion
Understanding wheat grades helps buyers make informed sourcing decisions. Global Stock Supplies Ltd. provides high-quality wheat that meets industry standards, ensuring you get the best product for your business needs.
