Types of Wheat:

Type Hectolitre Weight (kg/hl) – min. value Foreign Matter and Impurities (%max.) Defects (%max.) Total Defects (%max.)
Damaged by Heat Damaged Insects, Molded and Burnt Cuttlefish, Wheat and Breakers
1 1 0,5 0,5 1,5 2
2 15 1 1 2,5 3
3 72 2 2 2 5 7
Out of type < 72 > 2.00 > 2.00 10 > 5.00 > 7.00
Wheat Classes:
IMPROVED dry pasta, industrial bread, cracker type cookie, mix with wheat of lower gluten strength
French Bread, tin loaf, dry dough, cracker-type cookie, household use, blends with lower gluten strength wheat
DOMESTIC Confectionery, instant dough, pizza, waffer and household use (homemade bread, fresh homemade dough, cookie and cake)
BASIC Biscuit, sweet cookie, confectionery, pizza, fresh homemade dough and household use (cookie and cake) and blends with higher strength gluten wheat
OTHER USES Infant food, whole grains in salads, animal feed, industrial uses (production of wheat germ and starch, furfural, gluten vitalm ethanol, beer, glue)

Classification of flour
1. Home
2. Wheat and Flour
3. Classification of flour
Technical regulation of identity and quality of flour
The National Institute of Metrology, Quality and Technology (Inmetro) has developed a technical regulation with guidelines and indexes to standardize the identity and quality characteristics of wheat flour.

The document differentiates flour in domestic group and industrial group. In the case of the domestic group, it also distinguishes type 1, 2 and whole wheat flour. In addition, it standardizes the limits of maximum ash content, protein content, moisture, among others.

Technical Regulation and Quality of Wheat Flour
Wheat flour is classified in two groups:
Domestic group:
>> Type 1 – Indicated for the preparation of breads, cakes, pasta, pastry, pizzas and confectionary in general.
>> Type 2 – Indicated for the confection of cookies, waffle and cookies
>> Integral – It results from the complete milling of the grain and with high amount of fibers it needs more water in the recipes, indicated for wholemeal bread, pasta and cakes.
Industrial Group:
>> Unique type – Destined to the bakery segment (bakeries and industries).

TECHNICAL SPECIFICATIONS OF THE WHEAT FLOUR PRODUCT.
1.DESCRIPTION OF THE GOAL Wheat Flour is the product made with wheat grains (Triticum aestivum L.) or other wheat species of the Triticum genus, or by grinding or milling and other technologies or processes (Technical Regulation of Identity and Quality of Wheat Flour).
2.1.GENERAL PRODUCT CHARACTERISTICS The addition of iron and folic acid to pre-packaged wheat flour in the absence of the customer and ready to be offered to the consumer, with each 100g of wheat flour providing at least 4.2 mg (four point two milligrams) of iron and 150 mcg (one hundred and fifty micrograms) of folic acid. (Resolution RDC No. 344 of December 13, 2002 – Technical Regulation for the Fortification of Wheat Flours and Corn Flours with Iron and Folic Acid)
.2.2.ORGANOLEPTIC CHARACTERISTICS- Appearance: uniform powder, no lumps.-Color: characteristic.-Odor: characteristic.-Taste: proper.
2.3.CHARACTERISTICS- CHEMICAL CHARACTERISTICS Must be in accordance with current legislation.
2.4.MICROBIOLOGICAL CHARACTERISTICSMust be in accordance with current legislation.
2.5. MICROSCOPIC CHARACTERISTICS Must comply with current legislation.
3.DEADLINE OF MANUFACTURING Must be in accordance with the manufacturer.
4.DEADLINE OF VALIDITY and in agreement with the manufacturer.
5. PACKAGING
5.1 PRIMARY PACKAGINGThe primary packaging of the product should be a non-toxic, resistant, white bag. Each package should have a net weight of 25 kg or 50 kg.5 The product should be labelled in accordance with current legislation, especially Resolution RDC No. 359 of 23 December 2003 of ANVISA / MS, Resolution RDC No. 360 of 23 December 2003 of ANVISA / MS and Resolution RDC No. 259 of 20 September 2002 of ANVISA / MS. The label of the primary and secondary packaging should contain the following information, clearly and indelibly: