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Wheat as a small cereal grain is one of the major grains used as a main staple food source for many nationalities and different social cultures around the world

Wheat production and it’s relative ease to be stored for later consumption was a key factor enabling the emergence of city-based societies at the start of civilization

It is highly nutritious, comes in a concentrated form as seed which can be grown and harvested by hand or mechanical methods, transported within the country or exported, readily stored and processed to produce a variety of highly refined raw foods

Wheat is the leading source of protein in human food having a higher protein content when compared to the other major cereals like maize and rice consumed by millions. Wheat can have a range of protein percentages but most varieties fall within a range of between 11% -13% protein, dietary fiber about 33% with the balance being a very small amount of omega 3 and omega 6 fats.

Wheat and milled wheat flour contains gluten protein which enables leavened dough to rise. The yeast added to and mixed with milled wheat flour starts a fermentation process which produces minute cells of carbon dioxide gas. The wheat gluten protein in the dough traps the gas which causes the bread dough to expand or rise as it is commonly known. At a certain stage of fermentation the dough is baked in an oven at various temperatures to produce many different kinds of breads and related products


   Wheat Berries

   Bulgur Wheat

   Cracked Wheat





   Wheat Bran

   Wheat Flour

   Wheat Flakes

   Seitan /Wheat Gluten

   Farro (variety of wheat)

   Durum Wheat (variety of wheat)