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Wheat (Triticum spp.)

Scientific Name: The genus Triticum encompasses several species of wheat, one of the most common being Triticum aestivum, known as bread wheat.
Manufacturing Process and Family: Wheat is a member of the Poaceae family, which includes other cereals like barley and rye. The cultivation of wheat varies across different climates but generally requires a temperate environment. Wheat plants are grown from seeds and, after maturing, are harvested for their grains. The grains are then threshed to separate the wheat kernels from the chaff. These kernels can be milled into flour, used whole, cracked, or processed into different products.
Uses: Wheat is a staple food ingredient used worldwide due to its versatility. It is the primary ingredient in bread, pasta, pastry, and many other food products. Whole wheat grains are used in cooking and baking, while wheat flour is essential for making bread, cakes, and noodles. Wheat is also used in the fermentation industry to produce beer and other alcoholic beverages.
Benefits: Wheat is rich in carbohydrates, providing energy for daily activities. Whole wheat products contain significant amounts of fiber, which aids digestion and promotes gut health. They are also a source of vitamins and minerals, including B vitamins, iron, magnesium, and selenium, supporting overall health.
Production Method and Shelf Life: Wheat grains are stored in a dry and cool place to maintain their quality. Properly stored, whole wheat grains can last for up to a year, while refined wheat flour should be used within a few months for the best quality.

International Names:

Product Name:Wheat
Country of Origin :India
Shelf Life :6-12 months
Packaging Type:as per buyer requirement
Preferred Buyer Location:Worldwide

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