Wheat

One of the most widely consumed cereal grains worldwide is wheat. The main ingredients in baked items like bread are white and whole wheat flour. Pasta, noodles, semolina, bulgur, and quinoa are further items made from wheat. Gluten, a protein found in wheat, is a contentious food because it can make some people develop a negative immune response.

Wheat is one of our main products. For its greater market acceptance, this product’s longer working life, reduced maintenance requirements, and durability. In addition, our improved quality, prompt delivery, and competitive pricing have made us a popular choice among customers.

1. Sharbati Wheat

The most expensive variety of wheat in the nation is “Sharbati.”
MP region produces an abundance of sharbati wheat.
Because of its golden hue, weighty appearance on the palm, and sweet flavour, Sharbati wheat is also known as The Golden Grain.
According to its name, Sharbati type wheat is a little bit sweeter than other wheat varieties in tests. This is most likely because it contains a little bit more glucose and sucrose than other wheat varieties. Sharbati wheat has a solution for many modern health problems because it is grown organically. Sharbati wheat is a healthy option because it is grown without the use of chemicals and insecticides, which is something that everyone is craving for these days.

2. 1544 Wheat

An early maturing, semi-dwarf bread wheat type called 1544 (Purna) is best suited for cultivation in the Central Zone’s high fertility and timely sowing circumstances. The characteristics of HI 1544 include early maturity, a high steady yield, tolerance to terminal heat stress, and a high level of stem and leaf rust resistance. It will guarantee consistency in wheat production and support a higher yield even in the Central Zone’s limited irrigation capacity. Along with excellent hectoliter weight and sedimentation value, 1544 demonstrates strong levels of field and seedling resistance to both stem and leaf rusts, assuring good chapati manufacturing quality. Wheat farming in the Central zone will be more profitable thanks to its medium bold glossy grain, which will command a premium price on the market. When compared to checks, 1544 produced the highest yield when planted on time and an equally acceptable yield when planted late. This indicates a steady performance. Its glume is pubescent, as opposed to the glabrous glume of all the other types made available for timely and late sowing. This characteristic of the variety will therefore aid in DUS testing.

3. Mill Quality Wheat

The characteristics of mill quality wheat are medium grain size and hardness, dry gluten of 9%, protein of 10%, and seed moisture of 11%. Its flour is perfect for making chapati, a flat, non-fermented Indian bread, as well as a variety of other ethnic dishes including naan, tandoori, etc. We make sure the wheat is pure and unadulterated. Typically, it is made from soft wheat cultivars that have lower quantities of protein and gluten than bread wheat. It is an all-purpose flour that works best in recipes that call for a short, crumbly texture and require the flour to blend with other components.

4. Durum Wheat

After bread wheat, often known as common wheat, durum wheat is the second most widely grown kind of wheat. Durum wheat grows best in the hot, dry climate around the Mediterranean Sea and is often sown in the spring and harvested in the fall. Semolina, a form of coarse flour frequently used in pasta, especially couscous, can be made from durum wheat grains. They can also be processed into a finer flour and used to produce unleavened bread or pizza dough, as well as morning cereals, puddings, or quinoa. Despite having a tougher texture than whole wheat, durum wheat has a similar nutritional makeup. While bread wheat is more suited for creating bread, durum wheat is better for making pasta. Due to its hardness, durum wheat needs to be ground more thoroughly to make flour, which reduces some of its starch content.

5. Sortex Wheat

An optical grain sorter that complies with ATEX standards is the SORTEX A. It allows cleaning and sorting wheat according to its size and color. We produce a large variety of Sortex Wheat thanks to our extended domain experience and understanding in the pertinent field. Given that quality cannot be compromised and wheat is one of the most widely consumed cereal grains in the world, GunaAgro offers its best services to provide wheat free of any pollutants to various places.

6. LOKWAN

Different regions produce wheat with diverse textures, flavors, and benefits. The best whole wheat grains are found at Fields of Gold Wheat (Lokwan). They have thick, short, and hefty grains and are sometimes referred to as “Golden Grains.” Lokwan is very nutrient-dense, including a wide variety of vitamins, minerals, protein, and fiber. These wheat grains are tougher than other kinds. Lokwan is widely grown in portions of Madhya Pradesh, Southern Gujarat, Rajasthan, and Maharashtra. It is high in protein, B vitamins, and has a low GI for increased satiety and improved insulin sensitivity.