käyttövehnätyypeiksi
Käyttövehnätyypit refers to the classification of wheat varieties based on their intended use, primarily in food production. This categorization is crucial for millers, bakers, and food manufacturers to select the appropriate wheat for specific products. The main categories are typically soft wheats and hard wheats, further differentiated by their protein content and gluten strength.
Soft wheats are characterized by lower protein content and weaker gluten. They are generally milled into flour
Hard wheats, conversely, have a higher protein content and stronger gluten. This makes them ideal for products
Within these broad categories, there are further distinctions. For instance, durum wheat is a specific type