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Wheat
Wheat is a crop that belongs to the cereal family. Wheat grain is considered to be one of the main agricultural crops, because it plays an important role not only as animal feed and raw material for industry, but also as a food product.

Due to the fact that wheat is an unpretentious crop, it occupies a large area of the territory of Ukraine.
Interesting facts
01
The largest area under wheat is the largest area among all agricultural crops the area under wheat is more than 215 million hectares in second place is corn with an area of more than 177 million hectares.
Interesting facts
02
The Ukrainian variety of winter wheat was exported to the USA back in 1865 and subsequently spread throughout the world and fell in love with many farmers.
Interesting facts
03
There are soft and hard varieties of wheat, soft is used to make bread and various baked goods, which is characterized by a particular softness of the hard varieties.
SPECIFICATIONS
In Ukraine, wheat is considered one of the main food crops. It is used to produce a valuable and iconic product for Ukrainians - bread, so the national economic importance of grain is difficult to underestimate. The quality of bakery products determines the composition of the grain. Among other grains, winter wheat contains the highest protein content, which reaches 15%, depending on the production technology and variety. In addition, the grain is rich in carbohydrates and other important trace elements.
TECHNICAL REQUIREMENTS
  • Depending on the quality indicators, soft wheat grain is divided into four classes. The quality requirements for each class of wheat are in the table. Soft wheat of 1-3 classes is used for food (mainly in the flour-grinding and baking industries) needs and for export. Grade 4 wheat is used for food and non-food needs and for export.

  • The grain of durum and soft wheat of all classes must be in a healthy condition, not sore and without heat damage; have a smell characteristic of healthy grain (without musty, malty, moldy, putrid, wormwood, smut, smell of petroleum products, etc.); have a color characteristic of the grain; infection of wheat with pests of grain is not allowed.

  • In case of non-compliance with the limiting norm of quality of grain of soft wheat, at least one indicator is transferred to the class corresponding in quality. In case of non-compliance of indicators of the quantity and quality of gluten with the minimum requirements of classes 1-3, wheat is transferred to the 4th class, subject to compliance with the requirements for other quality indicators.

  • One of the indicators is that it is transferred to the appropriate quality class. 4.7. By agreement of business entities, grain moisture content and the content of DSTU 3768:20XX 11 impurities in wheat grain are allowed to exceed the limit norms, provided that they bring such grain to the quality indicators indicated in tables 1 and 2 of this standard.

  • If the wheat grain quality limit does not meet the minimum standards of the 4th class for soft and 5th class for durum wheat in at least one of the indicators, it is determined for accounting as “non-standard” indicating the indicator / indicators of non-compliance.
Common or soft wheat is the most common type of grain. Its other name is bread wheat. It contains a lot of protein and gluten.

Widely used for the production of bread flour. It contains more nutrients than flour made from durum wheat.
* Requirements for quality indicators of wheat grain for export and import are established in the contract (agreement) between the supplier and the buyer
Index
Nature, g/l, not less
Vitreousness, %, not less than
Marginal rate
4
1
3
2
775
750
730
Not limited
50
40
Not limited
Not limited
Humidity, %, no more than
Grain admixture, %, not more than
14
14
14
14
5,0
8,0
8,0
15,0
in particular
broken grains
5,0
5,0
5,0
Within grain impurity
cereal grains
sprouted grains
3,0
4,0
4,0
Within grain impurity
2,0
3,0
3,0
Within grain impurity
Garbage admixture, %, not more than
1,0
2,0
2,0
3,0
in particular
mineral admixture
0,3
0,5
0,5
1,0
pebble, slag, ore
0,15
0,15
0,15
0,15
spoiled grains
0,3
0,5
0,5
1,0
in particular
fusarium grains
0,3
0,3
0,5
1,0
harmful impurity
0,1
0,1
0,2
0,2
in particular
smut, horns (total)
0,05
0,05
0,05
0.1 (0.05 smut, 0.05 horns)
trichodesma hoary
tares
Not allowed
Within harmful impurity
in particular
each kind of other toxic seeds
Soot grain, %, not more than
0,05
0,05
0,05
0,05
5,0
5,0
8,0
10,0
Mass fraction of protein, in terms of dry matter %, not less than
Mass fraction of crude gluten, %, not less than
14,0
12,5
11,0
Not limited
28,0
23,0
18,0
Not limited
Gluten quality: VDK instrument units
Gluten quality: VDK instrument units
45-100
45-100
45-100
Not limited
220
220
180
Not limited
TECHNICAL REQUIREMENTS
  • Durum wheat grain, depending on the quality indicators, is divided into five classes. The quality requirements for each class of wheat are provided in the table. At the request of the customer, other quality indicators that are not class-forming can be determined in durum wheat grain: the content of grains damaged by the shell bug, the strength of the flour according to the alveograph, the sedimentation index, etc. in accordance with current methods.

  • The grain of durum and soft wheat of all classes must be in a healthy condition, not sore and without heat damage; have a smell characteristic of healthy grain (without musty, malty, moldy, putrid, wormwood, smut, smell of petroleum products, etc.); have a color inherent in the grain; infection of wheat with pests of grain is not allowed.

  • If the durum wheat grain quality limit is not met by at least one of the indicators, it is transferred to the class corresponding in quality.

  • By agreement of business entities, grain moisture content and the content of DSTU 3768:20XX 11 impurities in wheat grain are allowed to exceed the limit norms, provided that they bring such grain to the quality indicators indicated in the table.

  • In case of discrepancy between the limiting norm of wheat grain quality and the minimum norms of class 5 for durum wheat, at least for one of the indicators, it is determined for accounting as “non-standard” indicating the indicator / indicators of non-compliance.
Durum wheat or Triticum turgidum is the second most polar and widespread type of wheat after soft wheat.

Durum wheat grains are ground into coarse flour. It is used to make pasta and couscous. It is also used to make cereal, which is served to children for breakfast with milk. It is used in the preparation of puddings or bulgur.
* Requirements for quality indicators of wheat grain for export and import are established in the contract (agreement) between the supplier and the buyer.
Index
Grains of soft wheat, %, not more than
Nature, g/l, not less
Characteristics and norm for durum wheat by class
4
1
3
2
4
4
8
10
750
750
730
710
Humidity, %, no more than
Grain admixture, %, not more than
14,5
14,5
14,5
14,5
5,0
5,0
8,0
10,0
in particular
sprouted grains
1,0
1,0
3,0
3,0
Garbage admixture, %, not more than
2,0
2,0
2,0
5,0
in particular
mineral admixture
0,3
0,3
0,5
0,5
pebble, slag, ore
0,15
0,15
0,2
0,3
spoiled grains
0,2
0,2
0,5
1,0
in particular
fusarium grains
Within the spoiled grains
harmful admixtures
0,2
0,2
0,3
0,5
in particular
smut, horns (together)
0,05
0,05
0,1
0,1
trichodesma hoary
tares
Not allowed
Within harmful impurity
in particular
each kind of other toxic seeds
Soot grain, %, not more than
0,05
0,05
0,05
0,05
5,0
5,0
5,0
5,0
Mass fraction of protein, in terms of dry matter %, not less than
14,0
13,0
12,0
11,0
Number of wheat falls
220
200
150
100
Vitreousness, %, not less than
70
60
50
40
0,1
5
Not limited
Not limited
14,5
15,0
Within grain impurity
5,0
1,0
Within the mineral admixture
1,0
0,5
0,1
10,0
Not limited
Not limited
Not limited
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