Wheat

We trade bread wheat (Triticum aestivum) of Argentine origin, delivered in bulk and selected under flour-milling and industrial-baking parameters. The offer covers multiple varieties and protein grades: wheat with protein ≥ 9.0% (dry basis) and gluten ≥ 26.0% for standard baking flours, and lots with higher protein for technical flours with workable W index, intensive industrial baking and export to markets demanding defined rheological profiles.

Each lot is delivered with its reference analysis: moisture, hectoliter weight, gluten and protein are controlled in a certified laboratory and accompany the dispatch documentation. Lots with lower protein profile or downgraded for damage are redirected to animal feed (poultry, swine and ruminant rations), leveraging the grain's energy and protein contribution without penalising the milling stream.

1. Harvest and reception. Wheat harvested in Argentine fields arrives at the plant, is sorted by moisture and hectoliter weight, and selected by variety and protein profile declared at origin.

2. Selection and analytical sampling. Each lot is sampled and sent to a certified laboratory (El Embrión SRL — R.U.C.A. Nº 024038) for determination of moisture, hectoliter weight, gluten and protein. Lots are assigned to the milling or animal-nutrition stream based on the result.

3. Cleaning and conditioning. Grain is cleaned to remove dust, foreign matter, broken kernels and foreign seeds, and conditioned to storage moisture (≤ 14.0%) and minimum hectoliter weight (≥ 78 kg/hl).

4. Storage and bulk dispatch. Wheat is stored in silos under controlled temperature and humidity, with pest monitoring, until dispatch. It is delivered in bulk with per-lot analytical documentation and a 12-month shelf life under appropriate storage conditions.