Premium Wheat Supplies

Premium-Quality Wheat for Retail and Wholesale

Premium Wheat Supplies

We offer an extensive selection of premium-quality wheat, sourced from top-producing regions around the world. Our commitment to delivering superior products ensures that your business has access to the best wheat varieties available, tailored to your specific needs. Whether you’re involved in food production, milling, or the baking industry, we provide wheat that meets the highest standards of quality and consistency.

Why Choose EGMS for Wheat?

Global Sourcing: Access to top-quality wheat from the best growing regions around the world.
Expertise: Decades of experience in the global wheat trade, ensuring we meet your needs with precision.
Quality Control: Strict adherence to international food safety standards, guaranteeing that our wheat is safe, pure, and consistent.
Reliable Supply Chain: A strong network of suppliers and logistics partners to ensure timely delivery and consistent availability, even in fluctuating markets.

Types of Wheat Available

We supply various types of wheat, each with unique characteristics that make them suitable for specific uses.

Hard Red Winter Wheat

Hard red winter wheat is valued for its high protein and gluten content, making it ideal for producing strong doughs. This wheat is primarily used for making bread, rolls, and other yeast-leavened baked goods. Known for its excellent milling and baking qualities, it is most often sourced from the U.S. Midwest and Great Plains, regions renowned for their high-quality red wheat production.

Characteristics: High in protein and gluten content, hard red winter wheat is known for its excellent milling and baking qualities. It produces strong doughs that are ideal for making bread, rolls, and other yeast-leavened products.
Best For: Bread flour, all-purpose flour, artisan breads.
Origin: Primarily sourced from the U.S. Midwest and Great Plains regions, known for producing some of the world’s finest hard red wheat

Hard Red Spring Wheat

This variety has an even higher protein content than winter wheat, which gives it superior gluten strength and high water absorption, making it perfect for premium bread, pizza dough, and bagels. Sourced from the northern U.S. and Canadian prairies, hard red spring wheat is known for its ability to produce high-protein flours and specialty baked goods.

Characteristics: With a higher protein content than winter wheat, hard red spring wheat is known for its superior gluten strength and high absorption, making it ideal for premium breads, pizza dough, and bagels.
Best For: High-protein bread flour, specialty baked goods, blending.
Origin: Sourced from the northern U.S. and Canadian prairies, particularly North Dakota, South Dakota, and Saskatchewan.

Soft Red Winter Wheat

Soft red winter wheat has a lower protein and gluten content, making it ideal for creating tender, finely textured products like cakes, pastries, and crackers. It is commonly used in non-yeast baked goods and is primarily grown in the eastern U.S., particularly in states such as Ohio and Indiana.

Characteristics: Lower in protein and gluten, soft red winter wheat is prized for its tender crumb and fine texture, making it perfect for non-yeast baked goods like cakes, pastries, and crackers.
Best For: Pastry flour, cake flour, flatbreads, cookies.
Origin: Grown primarily in the eastern U.S., particularly in states like Ohio and Indiana.

Soft White Wheat

Low in protein, soft white wheat has a mild flavor and fine texture, making it a versatile choice for delicate baked goods such as pastries, cakes, and noodles. It is mainly grown in the Pacific Northwest of the U.S. and parts of Australia, regions known for their high-quality soft white wheat production.

Characteristics: Soft white wheat is low in protein but has a mild flavor and fine texture, making it ideal for delicate baked goods. It’s highly versatile and is often used in both baking and for food products like noodles and crackers.
Best For: Pastries, cakes, noodles, flatbreads, cereals.
Origin: Sourced from the Pacific Northwest of the U.S. and parts of Australia, both renowned for producing high-quality soft white wheat.

Durum Wheat

Durum wheat is known for its hard, dense structure and high protein content, making it ideal for pasta production. Its high gluten levels give pasta its characteristic firmness and chewiness. Durum is grown in Mediterranean regions and North America, with top producers in North Dakota and southern Italy.

Characteristics: Known for its dense and hard structure, durum wheat is rich in protein and gluten, making it perfect for pasta production. Its high gluten content gives pasta its characteristic firmness and chewy texture.
Best For: Semolina flour, pasta, couscous.
Origin: Primarily sourced from Mediterranean regions and North America, with top-quality durum wheat grown in North Dakota and southern Italy.

Hard White Wheat

Hard white wheat offers the high protein and gluten content of hard red wheat varieties but has a milder, sweeter taste, making it a popular choice for whole-wheat bread and tortillas. It is primarily grown in the western U.S., particularly in Kansas and Colorado, and is used in products requiring a lighter flavor and colour.

Characteristics: Hard white wheat is similar to hard red varieties but with a milder, sweeter taste. It retains its high protein and gluten levels, making it excellent for bread-making while providing a lighter flavor and colour.
Best For: Whole-wheat breads, tortillas, flatbreads.
Origin: Primarily sourced from Mediterranean regions and North America, with top-quality durum wheat grown in North Dakota and southern Italy.

Quality Standards

Products that meet the highest industry standards

We maintain strict quality control measures to ensure that all of our wheat products meet the highest industry standards for safety, consistency, and performance. We work with certified suppliers and implement rigorous testing at every stage of sourcing and distribution.

Protein Content We offer wheat with a range of protein levels to suit various applications, from high-protein hard wheat for bread-making to lower-protein soft wheat for pastries.
Moisture Control Ensuring optimal moisture levels to prevent spoilage and maintain product integrity during transport and storage.
Purity Our wheat is carefully cleaned and processed to eliminate foreign materials and contaminants.
Compliance All our wheat products meet international food safety certifications, including ISO and HACCP standards.

Sourcing and Origins

Our wheat is sourced from the finest wheat-producing regions worldwide, ensuring that you receive consistent quality and supply throughout the year.

North America

The U.S. and Canada are global leaders in wheat production, offering a wide variety of high-quality wheat.

Europe

Countries like France, Germany, and Ukraine are renowned for producing soft wheat varieties used in pastries and cakes.

Australia

Known for producing high-quality soft white and durum wheat, Australia is a key player in the global wheat market.

Asia

India and Kazakhstan are significant exporters of wheat, particularly for regions with high demand for affordable, high-quality grain.