<p><span style="color: rgb(73, 73, 73); font-family: Tahoma; font-size: 11px; text-align: justify;">There are many varieties of wheat worldwide and these may be classified in terms of their growing season, their colour or their protein content and quality. In general, the harder the wheat kernel, the higher the protein content of the wheat kernel. Based on this, there are 3 basic varieties of wheat:</span><br style="color: rgb(73, 73, 73); font-family: Tahoma; font-size: 11px; text-align: justify;"><br style="color: rgb(73, 73, 73); font-family: Tahoma; font-size: 11px; text-align: justify;"><span style="color: rgb(73, 73, 73); font-family: Tahoma; font-size: 11px; text-align: justify;">Hard wheat contains a high percentage of protein (gluten) and is used for breads and fine cakes, as well as fresh pasta items</span><br></p>