Technology of production of different grades of flour
The three main types of wheat used in modern food production are Triticum vulgare (or aestivum), T. durum and T. compactum. T. vulgare provides the bulk of wheat used for the production of flour for baking bread, as well as for cakes and biscuits (cookies). It can be grown in a wide range of climatic conditions and soils. Although the yield varies depending on the climate and other factors.