Abstract: Bulgur preparation is not common in our country, despite it is known as man’s first processed food. Therefore, by making a stable nutritious product from wheat i.e., bulgur, a value can be added in consumer’s diet. Potential utilization of rain affected wheat can also be achieved by converting it into bulgur. The main purpose of this study was to standardize the process of bulgur preparation and to assess the suitability of wheat class/variety for bulgur production. Wheat of three different classes (durum, aestivum, triticale) were used for preparation of bulgur by soaking for 3.5 h at 60°C followed by pressure cooking at 15 psi 15 min-1 and drying to 10% moisture at 40°C. Pearling (8% degree of polish) and cracking operations were carried out to yield coarse, medium and fine bulgur. Sensory quality data revealed that bulgur of all fractions remained highly acceptable up to 6 months of storage at 37°C with respect to different sensory attributes. Microbial load in terms of total plate count remained well within limits during storage. The lower moisture content, ERH values and absence of aflatoxins collectively supported the increased shelf-life of bulgur. Among coarse, medium and fine fraction of bulgur from different wheat, fine fraction received high likeness followed by medium and coarser ones.