Variety and Quality: Our Grain & Pulse Offerings
Grain Product Specifications
Flour
- Grade (Top, First, Second, Wallpaper, Whole Grain)
- Protein % (Baking & nutrition quality)
- Gluten % (Affects elasticity & use)
- Ash Content % (Purity & refining level)
- Fineness % (How well it’s milled)
Corn
- Food Industry vs. Forage (Label Clearly)
- Protein % (Key for nutrition)
- Starch % (Food processing importance)
- Oil Content % (Affects industrial & feed use)
Wheat
- Class (Food Wheat: 1st-3rd, Feed Wheat: 4th-5th)
- Protein % (Key for quality)
- Gluten % (Important for food wheat)
- Nature (g/l) (Density, affects milling & processing)
- Contamination % (Hygiene & safety)
Barley
- Food vs. Forage Barley
- Protein % (Quality indicator)
- Starch % (Energy value)
- Nature (g/l) (Density, processing suitability)
Peas
- Protein % (Key selling point)
- Contamination % (Quality & hygiene)
Lentils
- Protein % (Key selling point)
- Contamination % (Quality & hygiene)
Chickpeas
- Protein % (Key selling point)
- Contamination % (Quality & hygiene)
Soy
- Protein % (Key selling point)
- Oil Content (Important for processing)
- Contamination % (Quality & hygiene)
