The king of bread wheats – delivering the highest protein content and strongest gluten for professional baking excellence. France AJ Group Ltd (UK) supplies Hard Red Spring Wheat (HRS) – the premier bread-making grain renowned for its exceptional 13–16% protein, powerful gluten network (12–15%), and outstanding dough elasticity that produces tall, airy loaves with superior crumb structure. Sourced from Ukraine, Russia, and the USA, our Hard Red Spring Wheat consistently delivers 75–78 kg/hl test weight and 300–400 second falling numbers – the benchmark standard for artisan bakeries, industrial bread plants, pizza dough manufacturers, and flour mills worldwide.

Unlike softer wheat classes, Hard Red Spring Wheat features a dark, reddish-brown bran coat and a high-extraction, vitreous endosperm that yields strong, elastic flour capable of absorbing more water and producing doughs with exceptional rise and structure. Every shipment is rigorously tested for moisture (max 12%), aflatoxin (max 20 ppb), fumonisin (max 2 ppm), and foreign matter (max 1.0%) – ensuring food safety compliance and predictable milling results. Packed in 25 kg or 50 kg bags, stored in cool, dry conditions for maximum grain integrity.

France AJ Group Ltd (UK) delivers consistent, high-quality supply, competitive bulk pricing, flexible payment terms (TT, LC, DLC, SBLC), and proven international logistics for flour millers, bakery chains, food manufacturers, and grain traders across the globe.

SPECIFICATION

Product: Hard Red Spring Wheat (HRS)
Origin: Ukraine, Russia, USA
Moisture: 12% max
Protein: 13–16% (min 8%)
Test Weight: 75–78 kg/hl
Falling Number: 300–400 seconds
Foreign Matter: 1.0% max
Broken Kernels: 2.0% max
Damaged Kernels: 2.0% max
Aflatoxin: 20 ppb max
Fumonisin: 2 ppm max
Ash Content: 1.5–1.7%
Gluten Content: 12–15%
Packaging: 25 kg or 50 kg bags
Storage Conditions: Cool, dry place
Certifications: Phytosanitary, SGS/inspection certificates available
Payment Terms: TT, LC, DLC, SBLC

KEY FEATURES

Highest protein wheat class (13–16%) – unmatched baking strength among all wheat varieties
Strong, elastic gluten (12–15%) – produces tall loaves with excellent crumb structure
Solid test weight (75–78 kg/hl) – indicates plump, healthy kernels with good milling yield
Optimal falling number (300–400s) – confirms proper enzyme activity for reliable baking
Low moisture (max 12%) – guarantees safe storage and long shelf life
Strict mycotoxin control – aflatoxin <20 ppb, fumonisin <2 ppm for food safety
Clean grain (1.0% max foreign matter) – minimal impurities, ready for milling
Low broken/damaged kernels (2% max each) – maximizes flour extraction rate
Dark reddish-brown bran – distinctive indicator of hard spring wheat quality
High water absorption – doughs handle more hydration for better bread yield
Consistent ash content (1.5–1.7%) – ensures predictable flour performance
Versatile blending wheat – ideal for strengthening weaker flour blends
Multi-origin sourcing – Ukraine, Russia, USA for year-round availability
Flexible packaging – 25 kg or 50 kg bags for all buyer requirements
Competitive bulk pricing – direct supply chain for cost-effective procurement

WHAT MAKES HRS WHEAT UNIQUE

Strongest bread wheat – the global reference for high-protein milling wheat
Superior to winter wheat – higher protein, stronger gluten, better baking performance
Spring planting advantage – grown in fertile soils after harsh winters maximize protein
Blending champion – used to boost protein levels in weaker flour blends worldwide
Global baking standard – the preferred wheat for hearth breads and high-volume bakeries

INDUSTRIAL APPLICATIONS

Bread flour production – high-protein flour for artisan and industrial bread
Pizza dough manufacturing – strong, elastic doughs for premium crusts
Bagel and pretzel production – chewy textures require strong gluten
Noodle manufacturing – Asian wheat noodle production (udon, ramen)
Flatbread production – naan, pita, lavash, tortilla milling
Flour blending – strengthening agent for weaker wheat varieties
Whole wheat flour – high-protein whole grain milling
Biscuit and cracker flour – specialty applications requiring strong dough

WHY SOURCE FROM FRANCE AJ GROUP LTD (UK)?

Trusted UK commodity trader with established global supply networks
Multi-origin reliability – sourcing from Ukraine, Russia, and the USA
Rigorous quality testing – SGS and independent laboratory certificates
Consistent protein delivery – batch-to-batch uniformity guaranteed
Competitive FOB/CIF pricing – transparent, market-competitive rates
Reliable logistics – bulk vessel, container, or bagged shipment options
Full documentation – phytosanitary certificates, certificates of origin, weight certificates
Flexible payment terms (TT, LC, DLC, SBLC) for international buyers
Volume capacity – from single containers to bulk vessel loads
Dedicated account management for long-term supply partnerships