No. 2 Soft Red Winter Wheat
No. 2 Soft White Wheat
No. 2 Hard Red Winter Wheat
No. 2 Dark Northern Spring Wheat 14% protein
Contact us for the availability of other kinds.

TYPES OF WHEAT

Hard Red Spring Wheat
A Class of Wheat as is White Club Wheat. The grading standards are different for these two classes of wheat than all the other classes of wheat.

Hard Red Winter Wheat
Wide range of protein, good milling and baking characteristics Bread, rolls and to a lessor degree, sweet goods and all-purpose.

Hard Red Spring Wheat
Excellent bread wheat with superior milling and baking characteristics.

Hard White Wheat
Closely related to the red wheats, but is milder and has a sweeter flavor, equal fiber with similar milling and baking characteristics as red wheat; newest wheat to US producers.

Soft Red Winter Wheat
Low protein, used for flat breads, cakes, pastries, and crackers.

Soft White Wheat
(White Club Wheat is derived from Soft White Wheat) used for
same as soft red winter and snack foods.

Durum Wheat
(also known as "Dark Northern Spring" Wheat) used for semolina flour for pasta.
 

PROCEDURE
Buyer sends LOI+BCL (Not older than 15 Days)
Seller issues draft contract
Buyer accept and sign the draft contract
Seller issues final contract
Buyer signs and seals Final contract
POF-POP bank vs bank
Hard Contract copies are exchanged
Buyer issue BG/SBLC/LC
Seller activate BG/SBLC/LC with 2% PB
Shipments starts

Please contact us whether you are a seller or buyer of wheat.