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Wheat Middlings

Vegetable Proteins

Wheat Middlings

Wheat Middlings obtained from the milling of wheat in the process of the production of wheat flour. Typical Nutritional Analysis Physical Properties Additional Requirements Mico Toxin: Don (Diacetoxyscripenol, vomitoxin): 5ppm max.

Storage
Ambient

Overview

Wheat Middlings obtained from the milling of wheat in the process of the production of wheat flour.

Typical Nutritional Analysis

Physical Properties

Additional Requirements

Mico Toxin: Don (Diacetoxyscripenol, vomitoxin): 5ppm max.

Specifications

Wheat MiddlingsProduct sheet

Typical analysis

Protein 13.00% min.
Moisture 13.00% max.
Fiber 8.0% – 9.0%
Fat 3.0% – 5.0%
Ash 5.0% max.

Physical properties

Color Between a choloate red to clear, depending on the class of wheat milled.
Odor Fresh and not rancid, nor contains large particles.
Density 19-25 lbs/ft.
Uniformity Each lot must be uniform in color, milling and composition.

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