Wheat

Wheat can be classified into different classes based on its physical characteristics. Some common classes include hard red winter wheat, soft red winter wheat, hard white wheat, and durum wheat.

Wheat kernels should be of natural size, shape, color, and luster. They should be free from any discoloration, obnoxious smells, or impurities.

Moisture content is a crucial factor for storage and milling. Typically, wheat should have a moisture content of 12% or less. Higher moisture content can lead to spoilage during storage.

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