Fornitori all'ingrosso di grano e farina
Il grano è il cereale più commercializzato al mondo con esportazioni globali superiori a 68 miliardi di dollari. Gli acquirenti all'ingrosso si riforniscono di grano da molitura e grano da foraggio da Russia, Australia, Canada, USA, Francia e Ucraina.
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Trova fornitori di grano e farina all'ingrosso su Towobo →Wheat classes and their milling applications
Wholesale wheat is traded by class, with each class defined by kernel hardness, colour, and growing season — and each suited to specific milling and end-product applications. Hard Red Winter (HRW) wheat — grown in the US Great Plains, Kansas, Texas, Oklahoma — is the most widely traded US wheat class, with protein content typically 10.5–13.0%. Used for bread flour and all-purpose flour. Hard Red Spring (HRS) wheat — grown in Minnesota, North Dakota, Montana, and Canadian prairies — has the highest protein content (13.0–14.5%), making it the premier wheat for high-protein bread flour and blending. Hard White (HW) wheat is similar to HRW but with milder flavour; preferred for Asian noodles and whole-wheat products. Soft White (SW) wheat — low protein (8.5–10.5%), used for pastry, biscuit, and noodle flour. Durum wheat — the hardest wheat class, grown in Canada (Saskatchewan), the USA (North Dakota), Italy, and Turkey; used exclusively for semolina flour and pasta production. Russian and Ukrainian wheat is predominantly soft to medium-hard class, branded as 4th-class wheat (protein ≥11.5%) internationally, with some 3rd-class (protein ≥12.5%) available. Australian Standard White (ASW) and Australian Premium White (APW) are the main Australian export grades — soft to medium hard, widely used in Asian noodle and flat bread applications. French milling wheat (Euronext MATIF contract grade) targets protein ≥11.0% with Hagberg Falling Number ≥220 seconds.