Ukrainian Milling Wheat (Classes 1–3)
High-protein winter wheat cultivated in Ukraine's southern and central steppe, providing superior flour yield and dough extensibility for international bakeries and mills.
Engineered by Nature for Superior Breadmaking
Ukrainian milling wheat is celebrated for its natural gluten resilience and balanced enzymatic profile. Cultivated in Ukraine's rich black soils with warm summer sunshine, winter wheat grains achieve high vitreousness, dense test weights, and consistent protein concentration.
Grade 2 wheat (typically 12.5% protein dry basis) represents the standard benchmark demanded by international grain import authorities and flour mills across North Africa, the Middle East, and Southeast Asia.
Indicative Milling Wheat Specifications
Typical parameters under State Standard DSTU 3768:2010 (Classes 1, 2, and 3):
| Quality Parameter | Benchmark Range | Commercial Impact |
|---|---|---|
| Protein Content (Dry Basis) | 11.0% – 13.5% | 12.5% (Grade 2 benchmark) |
| Moisture Content | Max 14.0% – 14.5% | Safe storage & transit standard |
| Wet Gluten | 23% – 27% | High elasticity for bakery flours |
| Falling Number (Hagberg) | Min 230 – 240 seconds | Optimal enzymatic activity |
| Test Weight (Hectoliter Mass) | 74.0+ kg/hl (typically 76–80 kg/hl) | High flour extraction yield |
| Foreign Matter / Impurities | Max 2.0% | Clean seed screening |
| Bug-Damaged Grain | Max 1.0% – 2.0% | Preserves gluten structure |
| Standard Classification | Classes 1–3 (DSTU 3768:2010) | Food-grade human consumption |
The parameters above represent source-listed indicative standards under DSTU 3768:2010. They are provided as commercial benchmarks and do not constitute a blanket contractual guarantee for all available lots. Final specifications are verified on a per-lot basis through official laboratory tests and accredited independent surveyors (SGS, Cotecna, Bureau Veritas) at origin loading ports.
Inquire About Available Milling Wheat Lots
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