Wheat can be divided into two main classes :(1) Common wheat, soft, semi-hard or hard, usually having a floury fracture; (2) Durum wheat (see Subheading Note 1 to this Chapter). Durum wheat is generally of a colour ranging from amber yellow to brown; it usually shows a translucent, hornlike, vitreous fracture.
Spelt, a type of wheat with a small brown grain which retains its husk even after threshing, is also classified in this heading.
Meslin is a mixture of wheat and rye, generally in proportions of two to one.
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