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"Traderina LLC is dedicated to the supply of large volume raw materials to industrial clients in the international marketplace strictly adhering to the principles of honesty,integrity, respect and fairness."
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Wheat
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Traderina is the leader in the production and export
of high quality United States wheat. With ownership interests in American farming
cooperatives and significant storage capacity, we are ideally suited to meet worldwide
demand for wheat. We collaborate with such renown organizations as U.S. Wheat and
the USDA to expand our global footpint in the export of this staple.
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Hard Red Winter
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Soft Red Winter
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Hard White
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Hard Red Spring
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Soft White
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Durum
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Hard Red Winter
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Grown in the Great Plains and California, and shipped via the Gulf of Mexico
and Pacific ports. Hard red winter wheat is an important, versatile bread wheat
with excellent milling and baking characteristics. It has medium to high protein
(10.0 to 13.0 percent), medium hard endosperm, red bran, medium gluten content,
and mellow gluten. It is used in pan breads, Asian noodles, hard rolls, flat breads,
and general purpose flour. |
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Hard Red Spring
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Grown primarily in the North Central region of the United States and shipped
via the Pacific, Gulf of Mexico, and Great Lakes ports. Hard red spring wheat is
an important bread wheat with excellent milling and baking characteristics. It has
high protein (12.0 to 15.0 percent), hard endosperm, red bran, strong gluten, and
high water absorption. It is used in pan breads, hearth breads, rolls, croissants,
bagels, hamburger buns, pizza crust, and for blending. |
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Soft Red Winter
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Grown in the eastern third of the United States and shipped via Gulf of Mexico,
Atlantic, and Great Lakes ports. Soft red winter wheat is a high-yielding wheat
with low protein (8.5 - 10.5%), soft endosperm, red bran, and weak gluten. It is
used in pastries, cakes, cookies, crackers, pretzels, flat breads, and for blending
flours. |
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Soft White
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Grown primarily in the Pacific Northwest region of the Untied States and shipped
via Pacific ports. Soft white wheat has low protein (8.5 to 10.5 percent) and low
moisture, and provides excellent milling results. It is used in flat breads, cakes,
biscuits, pastries, crackers, Asian-style noodles, and snack foods. |
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Hard White
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The newest class of U.S. wheat, grown in California, Colorado, Idaho, Kansas,
Montana, Nebraska, Oklahoma, and Washington, and when available for export, shipped
via Pacific and Gulf of Mexico ports. Hard white wheat has a hard endosperm, white
bran, and a medium to high protein content (10.0 to 14.0 percent). It is used in
Asian noodles, whole wheat or high extraction flour applications, pan breads, and
flat breads. |
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Durum
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Grown primarily in the North Central and desert Southwest regions of the United
States and shipped via Gulf of Mexico, Great Lakes, and Pacific ports. Durum wheat
is the hardest of all wheat classes with a high protein. |
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Corporate Headquarters
Soundview Plaza
1266 E.Main St
Stamford , Connecticut 06902
United States
424 Madison Ave, 6th Floor
New York, NY 10017
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With representative offices in |
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Australia |
Brazil |
China |
France |
India |
Malaysia |
Nigeria |
Pakistan |
UK |
Singapore |
Switzerland |
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Thailand |
Turkey |
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Direct : 203-517-0925 (From 7 am to 11 pm EST)
E-mail: sales@traderina.com or
traderina@gmail.com
Skype: Traderina |
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