Soft or common wheat is the most common crop on the planet. Wheat grains of soft wheat varieties have a high caloric content. One of the distinguishing features of soft wheat varieties is the appearance of the grains and ears. Soft wheat grains have a consistency close to glassy or powdery. Depending on the variety, the color of the grains can also vary from white to red shades.

Flour from these varieties is most often used in the manufacture of pastry, as well as bakery products. Due to the fact that the starch particles in these wheat varieties are larger and softer, compared to hard varieties, the flour turns out to be more white, thin and crumbly. It also has a weak absorbency of liquids, which is why its use is most often found in the confectionery and baking industries. For more information about the delivery time and the quantity of products you are interested in, leave a request on the website.