Berkeley International is a specialist in sourcing products worldwide.
Our contact for USA grains is John Eyton
 
 Wheat is grown in many parts of USA. There are different types and grades. You can see the main grades below
In some cases, the types of wheat are named after the geographical area where it is grown.

HARD RED WINTER

 

 The dominant class in North American exports and the largest class produced each year. Produced in the Great Plains states, a large interior area extending from the Mississippi River west to the Rocky Mountains and from Canada to Mexico. Wide range of protein content, good milling and baking characteristics. Used to produce bread, rolls and, to a lesser extent, sweet goods and all-purpose flour.

HARD RED SPRING

 

Contains the highest percentage of protein, making it an excellent bread wheat with superior milling and baking characteristics. Majority of crop is grown in Montana, North Dakota, South Dakota and Minnesota.

SOFT RED WINTER

 

Grown primarily east of the Mississippi River. High yielding, but relatively low protein. Used for flat breads, cakes, pastries, and crackers. Largest customers are China, Egypt and Morocco.

DURUM

 

 The hardest of all wheat and consistently the class with the lowest export volume, accounting for less than 5 percent of all U.S. wheat exports. Grown in the same northern states as Hard Red Spring, although 70 to 80 percent of the U.S. annual production comes from North Dakota. Used to make semolina flour for pasta production.

HARD WHITE WHEAT

 

 The newest class of wheat to be grown in the United States. Closely related to red wheats (except for color genes), this wheat has a milder, sweeter flavor, equal fiber and similar milling and baking properties. Used mainly in yeast breads, hard rolls, bulgur, tortillas and oriental noodles. Used primarily in domestic US markets, although it is exported in limited quantities.

SOFT WHITE WHEAT

 

 Used in much the same way as Soft Red Winter (for bakery products other than bread). Grown mainly in the Pacific Northwest and to a lesser extent in California, Michigan, Wisconsin and New York. Low protein, but high yielding. Produces flour for baking cakes, crackers, cookies, pastries, quick breads, muffins and snack foods.

 
We have detailed specifications of some of the different types of USA  wheat. Please ask for details.

We work direct with growers and exporters who have experience in shipping worldwide.

Please use the format below to send information about your request for wheat.
If you have the detailed specification for your request, please use the format below. Please send it to John Eyton  john@berkeleyinternational.net
product show the type of grain from the list above
amount ??
how many shipments ??
delivery port ??
method of payment ??

Protein                          

%

moisture content       

%

damaged kernels          

%

foreign   material     

%

gluten                       

%

wet gluten              

%

falling number/sec         

Min      

other food grains           

%
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Berkeley International                 F-13A-02 Metropolitan Square, Damansara Perdana,              47820 Petaling Jaya, Malaysia Phone  +603 7731 2242

john@berkeleyinternational.net