Hard Wheat (Bread Wheat)

What is Hard Wheat?

Hard wheat—often called bread wheat—features higher protein and strong gluten-forming properties. It’s the backbone of bread and other yeast-leavened products that need gas retention, volume, and chew.

Key Applications

• Pan breads, baguettes, rolls, buns
• Pizza bases and flatbreads
• Frozen doughs needing fermentation tolerance
• Blending to lift protein in medium flours

Typical Specs (indicative)

• Protein (dry basis): 11.5–14.5% (contract to target)
• Gluten quality: strong/medium-strong (by alveograph/mixolab)
• Falling Number: ~250–400 s (enzyme balance)
• Test weight: ~76–81 kg/hl
• Moisture: ≤ 13.5–14.0%
• Foreign matter: per contracted max; fully cleaned prior to loading

Note: Final specs are agreed in the contract; origin and harvest can influence values.

Quality & Testing

1. Protein & wet gluten: ensures dough strength and water absorption
2. Alveograph W/P-L or farinograph/mixolab: gauges tolerance and machinability
3. Falling Number: balances crumb texture and shelf life
4. Dockage/impurities & mycotoxin screens: food-safety compliance

Sourcing & Origins

Multi-origin sourcing enables price and quality optimization across seasons while de-risking supply. We align origin selection with your flour target specs, processing line, and cost base.

Packaging & Logistics

• Formats: bulk vessel, FCL (25 kg / 50 kg sacks or big bags)
• Incoterms: FOB, CFR, CIF, DAP
• Protection: food-grade liners, palletization where required; moisture and pest control from intake to loading

Buying Checklist

1. Target specs: protein (db), gluten strength, falling number, test weight
2. End use: bread types, fermentation style, line speed
3. Packaging: bulk vs. 25/50 kg vs. big bags
4. Incoterm & port: lead time and preferred lane
5. QA/Docs: COA, packing list, origin papers, phytosanitary (if required)

FAQs

Is hard wheat always high protein?

Typically higher than soft wheat, but exact % depends on origin and season—contract the number you need.

Can I blend hard wheat with other wheats?

Yes. Many mills blend to hit protein and absorption targets at the best cost.

What about enzyme balance?

Use Falling Number and mill enzymes as needed to tune your dough profile.