Wheat

Wheat is the main  raw material for a Wheatflour Mill.
The  wheat kernel consists of:

• The outer layer  or wheat bran: ± 15%
• The wheat-germ: 2 to 3%
• The endosperm or core of the kernel: ± 82%

The essence of milling is to separate the endosperm, the bran and the germ to its best content. White flour is the finely milled endosperm.

There are two large groups in the wheat family:

• Triticum durum
• Triticum aestivum

Triticum durum is  used for the manufacture of flour used in pasta products such as spaghetti and macaroni.

Triticum aestivum is needed for the production of wheatflour for bakeries and biscuit bakers.

In our mill we only process Triticum aestivum.

It goes without saying that one can differentiate various types in the large group Triticum aestivum. The most important are the following:

1. Triticum aestivum with a hard kernel: (from the United States  or Canada)
Characteristics: high baking value and high protein content.
The best known are DNS( Dark Northern Spring), Red Hardwinter and Manitoba.

2. Triticum aestivum with a soft kernel: (from Belgium, France, the Netherlands, Germany)
Characteristics: a moderate and ,on a year-to-year basis, substantially evolving  protein content and baking value.

A selection from this heterogeneous group of grains allows us to select wheat of good baking quality in the context of various applications.
The factors that determine the differences between the two groups as well as the differences within the groups themselves are the following:

• The variety
• The soil
• The climate