Soft milling wheat is a type of wheat primarily used for making refined flour in the production of baked goods like cakes, pastries, and biscuits. It has lower protein content compared to hard wheat, making it ideal for creating soft, tender products. Soft milling wheat is typically grown in regions with moderate climates and is valued for its fine texture and light color in flour. Its quality is essential for achieving the desired consistency in delicate baked products.

• Protein : min 12.5 % (dry basis N x 5.7) (ISO 20483)
• Moisture : max 14.0% (ISO 712)
• Test weight : min 77 KG/HL (ISO 7971-3)
• Wet Gluten : min 23 % (ISO 21415 -1)