Wheat Flour Supplier — Wholesale Bakery Flour
Wheat flour is the basic raw material of bakeries, food manufacturers and distributors in every region of the world. FUSHKOV GCG supplies wheat flour of the required grade, protein level and packaging to buyers worldwide on Incoterms 2020 terms.
Product
Wheat flour
Grades
By ash and protein
Packaging
Bulk, big bags, bags
Terms
Incoterms 2020
What wheat flour is
Wheat flour is produced by milling cleaned and conditioned wheat and separating the bran and germ from the endosperm. Two parameters define a flour: ash content, which reflects how much of the outer grain layers remains and therefore the extraction rate and colour, and protein content, which determines gluten strength and baking performance. Major exporters include Turkey, Kazakhstan, Russia and countries of the European Union.
Types of wheat flour
By ash content
Lower ash means whiter, more refined flour. National systems express this as grades or types, for example top grade and first grade in CIS grading, type 405–1050 in Germany or T45–T65 in France.
By protein content
Strong flour with high protein (typically 12–14%) for bread and rolls, medium-protein all-purpose flour, and soft low-protein flour (typically 8–10%) for biscuits, cakes and confectionery.
By wheat type
Flour from common (bread) wheat for bakery products; semolina and flour from durum wheat for pasta.
Wholemeal flour
High-extraction flour that retains bran and germ, used for wholegrain bread and specialty products.
Typical specification (reference)
| Parameter | Typical value |
|---|---|
| Moisture, max | 14.5–15.0% |
| Ash (dry matter basis) | Typically 0.45–0.75% for white bakery flour, by grade |
| Protein (dry matter basis) | Typically 10–14%, by flour type |
| Wet gluten | Typically 24–30% for bread flour |
| Falling number, gluten quality, granulation | As agreed in the contract |
| HS code | 1101 (wheat or meslin flour) |
Reference values for typical commercial grades. The final specification is fixed in the contract; the final classification of a lot is confirmed by the customs declarant.
Main uses and markets
Wheat flour is used for bread, flatbreads, rolls, biscuits, cakes, noodles and pasta, and as an ingredient in the food industry. Flour may be enriched with vitamins and minerals where the destination requires it. Import demand is strongest in markets with limited milling capacity, including parts of the Middle East, Central Asia, Africa and Southeast Asia.
Packaging and logistics
Wheat flour is usually supplied in 25 kg or 50 kg bags or in big bags, shipped in containers, break-bulk vessels or railcars, by sea, rail or multimodal routes. Labelling on the bags follows the requirements of the destination country.
Why FUSHKOV GCG
International supply. We supply wheat flour to buyers worldwide.
Incoterms 2020. The delivery basis is fixed in the contract under Incoterms 2020 rules.
Independent inspection. Quantity and quality are typically checked by an independent inspector at loading.
Long-term contracts. We work with producers and buyers under long-term contracts; consultation and a commercial offer are available on request.
Frequently asked questions
What does ash content tell a buyer?
Ash is the mineral residue left after burning a sample. Higher ash means more bran particles in the flour, a higher extraction rate and a darker colour; refined white flour has low ash.
Which flour is best for bread?
Bread production usually requires flour from hard wheat with higher protein and good gluten quality, which gives strong dough and good loaf volume. Soft low-protein flour is preferred for biscuits and cakes.
Which HS code applies to wheat flour?
Wheat or meslin flour is classified under HS heading 1101; wheat groats and semolina fall under heading 1103. The final classification of a lot is confirmed by the customs declarant.
See also
Need wholesale wheat flour?
Tell us the grade, protein level, volume, packaging and destination — we will prepare a commercial offer.
Request a Quote