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An image of wheat and what products and byproducts.

Wheat Byproduct

Wheat flour is essential in most breads. The wheat grain has three parts: the bran, which is the shell that encloses the grain, the germ that is the nutritious part and the seed of the future plant, and the endosperm that is the inner part of the grain, which has starch and protein.

Flour is the product made by the gradual and systematic milling of wheat grains, after the separation of impurities and washing until the desired degree of extraction (from 72% to 78%). The proteins contained in the flour defines the types of flour quality and end use. Whole wheat yields more than 72% of white flour and the rest is a byproduct.

Byproduct Types

Bunge offers a broad portfolio of flour byproducts for both human and animal uses including: wheat middling’s, Grain of wheat, Germ, Wheatgerm, Whole Mixture, Salvadillo Mixture, Bran, Bran (animal feed), Wheat bran, Wheat Salvadillo, Wheat Salvadillo (animal feed), Wheat Byproduct, Wheat Byproduct (animal feed), Flaking wheat, and so others.

Bunge Molinos offers a broad portfolio of flour derivatives for different uses, from human to animal consumption, such as:

  • Wheat wholemeal
  • Wheat grits
  • Wheat germ
  • Wheat bran
  • Wheat germ
  • Wheat germ (for animal consumption).

For more information contact us via the form at the bottom of the page or call 01800 890-9726.

Products

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Wheat Wholemeal

A product with high fiber content in fine granular form where the colors light brown, yellow and creamy white prevail, obtained from wheat -soft or hard- whole, clean and healthy, through crushing, compression and separation processes in which different components are separated by particle size for the wheat wholemeal. It contains wheat flour, bran and germ.

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Wheat Grits

A product with high fiber content in granular form, reddish brown, yellow and creamy white, made ​​from whole wheat -soft or hard-, clean and healthy, through crushing, compression and separation processes in which the different components are divided by particle size for the wheat grits. It contains wheat flour, bran and wheat germ.

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Wheatgerm

A product in flake form, yellow and brown, made from whole wheat, -soft and hard- clean and healthy, through crushing, compression and separation processes, in which it is possible to obtain almost entirely the wheat germ, selected by the particle size, and which is submitted to treatments necessary to fulfill with the laws for human consumption, it contains particles of wheat flour of the process. It is high nutritional food essential for health.

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Wheat Bran

A product with a high fiber content in flakes form, reddish brown color, obtained from whole wheat -soft or hard-, clean and healthy. For human consumption, it is obtained by crushing, compression and separation processes. It can also be used for animal feed. It is a food rich in nutrients and minerals essential for health.

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Wheat Germ

A product with high fiber content in flakes form, reddish brown, yellow and creamy white colors made from -soft or hard, clean and healthy whole wheat. For human consumption, it is submitted to the treatments necessary by law and it is obtained by crushing, compression and separation processes. It is a food rich in nutrients and minerals essential for health. It is one of the important sources of insoluble dietary fiber, which reduce the risk of heart disease, colon cancer, diverticulitis and obesity.

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Wheat Germ for Animal Consumption

A product with high fiber content in granular form, where brown, yellow and creamy white colors prevail, made from -soft or hard-, clean and healthy whole wheat, through crushing, compression and separation processes in which the wheat germ is separated almost entirely by particle size. It is an important supplement in animal feed as it contains a high percentage of protein and it is a source of energy.

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