Feed wheat vs milling wheat — parameters and price

Two paths for grain — feed or mill

Each batch of wheat goes either to a mill or to a feed mixer. Which path is possible (and profitable) is determined by the results of laboratory tests carried out upon receipt. The buyer must know these parameters before making an offer — otherwise they risk a loss on the contract.

Wheat quality classes

In Poland and in EU trade, milling wheat is usually divided into classes marked with digits (e.g. A, B, C or I, II, III — depending on the classification system used by the buyer). Higher classes indicate better baking parameters and a higher purchase price. Wheat that does not meet the thresholds for milling classes automatically falls into the feed category — regardless of the grain's appearance.

Protein — key differentiator

Protein content in dry matter is one of the first parameters checked by a mill. Typical thresholds look as follows:

• feed wheat — protein below 11–11.5% (d.m.)
• lower class milling wheat — approx. 11.5–13%
• higher class milling wheat — above 13%, often with gluten requirement above 25–28%

Low protein reduces baking value — bread has poor structure, the loaf does not rise. For feed producers, protein also matters, but differently: it counts as a component of the feed ration, but the difference between 10 and 12% does not drastically change the grain's energy value.

Falling number — indicator of enzymatic activity

Falling number (measured by the Hagberg-Perten method, result in seconds) informs about amylase activity in the grain. High enzymatic activity — a low falling number result — means that starch is partially broken down, most often due to grain sprouting in the spike before harvest.

• Below 200–220 s — wheat usually disqualified from milling, directed to feed
• 220–250 s — risk zone, mills may refuse or demand a price reduction
• Above 250–280 s — typical acceptance threshold for milling wheat

For feed, falling number has marginal importance — grain with a low value is fully valuable in energy and feed terms.

What does this mean for price?

The price difference between feed wheat and milling wheat results directly from the above parameters:

• Grain with protein below the threshold or falling number below mill requirements does not qualify for a milling premium.
• Each parameter is checked separately — one deviation from the norm is enough for a batch to end up on the feed market.
• When purchasing larger batches, it is worth requiring a certificate from an accredited laboratory, not just the seller's declaration.

Practical tip for buyers

Before signing a contract, establish with the supplier who bears the cost of testing and what the contractual consequences are if the results differ from the declaration. Even a small difference in protein or falling number can determine a change in the direction of sale and — consequently — the final price.

We invite you to familiarize yourself with our product catalogue — we are currently looking for, among other things, common wheat and durum — and to submit a price inquiry.