The basics of wheat
Jun 29, 2020
3 minutes
The Western Cape produces 42% of South Africa’s wheat, followed by the Free State (21%) and the Northern Cape (17%). Other provinces produce smaller quantities.
Bread wheat, which is produced in large quantities, is used for making leavened, flat and steamed bread, biscuits, cakes and fermented alcoholic beverages such as beer, vodka and ethanol. Durum wheat is used for biscuits, pasta and couscous.
Wheat grain contains carbohydrates (69%), protein (14%), calcium (43%), niacin (4,6%),
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