Soft Wheat (Biscuit/Cake Wheat)

What is Soft Wheat?

Soft wheat features lower protein and weaker gluten, creating short doughs and fine, tender crumbs. It’s the go-to for sweet and savory low-gluten applications.

Key Applications

• Cookies/biscuits and sandwich creams
• Cakes, muffins, cupcakes
• Crackers and wafers
• Pastries and pie crusts (short, flaky textures)

Typical Specs (indicative)

• Protein (dry basis): ~7.5–10.5%
• Gluten strength: weak/medium-weak (short dough behavior)
• Ash (milled flour): as per grade and extraction target
• Falling Number: fit to line/recipe; often higher for dry crumb structures
• Moisture: ≤ 13.5–14.0%

Final grades depend on your extraction, ash, and color targets.

Why Choose Soft Wheat?

• Delicate texture: minimal gluten development for “melt-in-mouth” results
• Processability: consistent machining on high-speed lines
• Cost efficiency: blendable to hit price/quality points

Quality & Testing

• Protein & ash: control color and mouthfeel
• Particle size: defines spread, snap, and bite
• Falling Number and enzyme activity: avoid stickiness or collapse
• Sensory & baking tests: confirm spread factor and crumb tenderness

Packaging & Logistics

• Formats: bulk or FCL; 25/50 kg sacks or big bags
• Incoterms: FOB, CFR, CIF, DAP
• Traceability: batch coding and COAs included; optional palletization

Buying Checklist

1. Target protein and ash range for your products
2. End uses (cookies, cakes, crackers) and desired texture
3. Flour color/particle size preferences
4. Packaging and palletization needs
5. Documentation and testing protocols

FAQs

Will soft wheat make bread?

Not ideal alone—gluten strength is limited. Blend with hard wheat for hybrid products if needed.

How do I stop cakes from doming/collapsing?

Match protein and particle size, tune leavening and mix profile, and verify Falling Number/enzyme balance.

Can I specify ash/color?

Yes—contract by flour grade and extraction to meet your brand standard.