Wheat, US grades

US wheat is graded under the federal standards of the USDA Federal Grain Inspection Service. Export cargoes are usually contracted as US No. 1 or No. 2, with protein, moisture and falling number added as contract terms.

Origin

United States

Packing

Bulk vessel · 50 kg bags

Usual lot

25,000 MT

Grade factor	US No. 1	US No. 2
Minimum limits
Test weight, HRS and White Club	58.0 lb/bu	57.0 lb/bu
Test weight, all other classes	60.0 lb/bu	58.0 lb/bu
Maximum limits, %
Heat-damaged kernels	0.2	0.2
Damaged kernels, total	2.0	4.0
Foreign material	0.4	0.7
Shrunken and broken kernels	3.0	5.0
Total defects	3.0	5.0
Contrasting classes	1.0	2.0
Wheat of other classes, total	3.0	5.0
Stones	0.1	0.1
Usual contract terms
Protein, 12% moisture basis	Per contract, by class
Moisture	13.5% max typical
Falling number	300 s min typical
Dockage	Reported, deducted from weight

Which class for what you make

You make	Class	Typical protein
Pan bread, rolls, all-purpose flour	Hard Red Winter	10–13%
Strong bread flour, blending	Hard Red Spring	12–15%
Noodles, flatbreads, whole-wheat	Hard White	10–14%
Biscuits, crackers, cakes	Soft Red Winter	8.5–10.5%
Pastry, Asian-style noodles	Soft White	8.5–10.5%
Pasta and couscous	Durum	12–15%

Inspection

SGS or another agreed surveyor at the load port: certificates of quality and weight.

Terms and payment

FOB, CFR or CIF. Letter of credit at sight.

Source: USDA FGIS, US Standards for Wheat (7 CFR 810.2204). Contract terms and protein ranges show common market practice and vary by buyer and crop. This sheet is for reference; the specification for your cargo is the one written into your contract. Issued October 2026.