Soft wheat is a versatile cereal grain known for its lower protein and gluten content compared to hard wheat varieties. It has a fine texture and is primarily used in producing baked goods, pastries, and biscuits.
Usage areas
- Flour production: Milled into fine flour for cakes, pastries, cookies, and crackers.
- Baking industry: Ideal for producing soft-textured baked goods such as muffins, pancakes, and biscuits.
- Confectionery: Used in wafer and dessert production.
- Snack and cereal production: A key ingredient in breakfast cereals and extruded snack products.
- Industrial applications: Used in starch and gluten extraction for processed food products.
Specification
- Purity: 98%
- Maximum moisture: <14%