The pastry and confectionery specialist – delivering the soft, tender crumb and delicate texture that premium baked goods demand. France AJ Group Ltd (UK) supplies Soft Red Winter Wheat (SRW) – a low-protein, fine-milling grain valued for its gentle gluten profile (7–9%), low ash content (1.2–1.4%), and exceptional flour softness that creates light, airy cakes, tender cookies, flaky pastries, and crisp crackers.

Sourced from Ukraine, Russia, and the USA, our Soft Red Winter Wheat consistently delivers 8.5–10.5% protein, 72–75 kg/hl test weight, and 250–350 second falling numbers – the ideal parameters for cake flour mills, biscuit factories, pastry manufacturers, flatbread producers, and starch extraction plants worldwide.

Unlike harder bread wheats, Soft Red Winter Wheat features a softer, starchy endosperm with a reddish-brown bran coat that breaks down easily during milling, producing fine-textured, low-gluten flour with superior spreadability and delicate mouthfeel.

Every shipment is rigorously tested for moisture (max 13.5%), aflatoxin (max 20 ppb), fumonisin (max 2 ppm), and foreign matter (max 1.0%) – ensuring food safety compliance and consistent milling performance.

Packed in 25 kg or 50 kg bags, stored in cool, dry conditions for optimal grain preservation.

France AJ Group Ltd (UK) provides dependable bulk supply, competitive pricing, flexible payment terms (TT, LC, DLC, SBLC), and efficient international logistics for flour millers, confectionery manufacturers, snack producers, and grain traders worldwide.

SPECIFICATION

Product: Soft Red Winter Wheat (SRW)
Origin: Ukraine, Russia, USA
Moisture: 13.5% max
Protein: 8.5–10.5% (min 8%)
Test Weight: 72–75 kg/hl
Falling Number: 250–350 seconds
Foreign Matter: 1.0% max
Broken Kernels: 2.0% max
Damaged Kernels: 2.5% max
Aflatoxin: 20 ppb max
Fumonisin: 2 ppm max
Ash Content: 1.2–1.4%
Gluten Content: 7–9%
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

Ideal low protein (8.5–10.5%) – produces tender, delicate textures without toughness
Gentle gluten network (7–9%) – creates soft crumb and flaky pastry layers
Low ash content (1.2–1.4%) – yields bright, white flour with clean flavor
Moderate test weight (72–75 kg/hl) – soft, starchy kernel structure ideal for milling
Balanced falling number (250–350s) – proper enzyme activity for cake and cookie baking
Low moisture (max 13.5%) – safe storage and reliable shelf life
Strict mycotoxin control – aflatoxin <20 ppb, fumonisin <2 ppm
Clean grain (1.0% max foreign matter) – minimal impurities, ready for processing
Low broken kernels (2.0% max) – preserves flour yield efficiency
Reddish-brown bran – characteristic quality marker
Fine milling particle size – silky, smooth flour for premium applications
Excellent spreadability – cookies and biscuits spread evenly during baking
Multi-origin sourcing – Ukraine, Russia, USA for year-round supply
Flexible packaging – 25 kg or 50 kg options
Competitive bulk pricing – cost-effective procurement

WHAT MAKES SRW WHEAT UNIQUE

Softest commercial wheat class – naturally designed for cakes, not bread
Opposite of hard wheat – low protein and weak gluten create tenderness, not chewiness
Winter planting advantage – cold dormancy develops milder protein profile
Versatile base flour – foundation for cake flour, pastry flour, and all-purpose blends
Global confectionery standard – preferred wheat for layer cakes, sponges, and cookies