Wheat Stowage Factor

Wheat: A heavy stowing corn grass, providing the most important bread food of the world and exported in huge quantities from Canada, the USA and Australia, usually in bulk but occasionally in bags. Includes hard wheat and soft wheat, used for a variety of breads, cakes and flour. Often ground and shipped as wheat flour in bags, the hard grains retained after the finer parts have passed through the milling process being termed semolina, used in the production of spaghetti, macaroni, etc. The light-stowing outer layer of wheat grain separated from flour during milling, (wheat bran) forms another valuable food product, usually being carried in bags at sea. Wheat, ground less finely than flour forms wheatmeal. Off-grades are termed/eed wheat and utilised as animal/poultry food. Wheat and all its by-products is capable of pelletisation, eg: Whole Wheat Pellets; Pelletised Wheatbran; and Wheat Milling (or Middling) Pellets; and is shipped in either bags or bulk.

  • Wheat Bulk Stowage Factor 44/49
  • Wheat Bagged Stowage Factor 47/52
  • Wheat Bran Bulk Stowage Factor 70/110
  • Wheat Bran Bagged Stowage Factor 80/120
  • Wheat Flour Bulk Stowage Factor 51/55
  • Wheat Flour Bagged Stowage Factor 51/59
  • Wheat Middlings Bulk Stowage Factor 58/70
  • Wheat Middlings Bagged Stowage Factor 80/90
  • Wheat Pellets Bulk Stowage Factor 53/60
  • Wheat Pellets Bagged Stowage Factor 60/70
  • Semolina Bulk Stowage Factor 64/66