Trigo Argentino

NATIONAL AVERAGES

RESULTS OF THE ANALYSES

Weighted averages by tons produced in each region 

	WHEAT ANALYSIS		PARAMETERS	MINIMUM	MAXIMUM	AVERAGE	DESVÍO STANDARD DEVIATION	VARIATION COEFFICIENT
			Test Weight (kg/hl)	78,61	80,74	79,63	0,79	1,00
			Total Damaged Kernels (%)	0,13	4,94	0,56	1,08	192,91
			Foreign Material (%)	0,19	0,58	0,37	0,13	36,89
			Shrunken and Broken Kernels (%)	0,32	0,74	0,46	0,09	19,40
			Yellow Berry Kernels (%)	2,74	22,23	7,97	6,52	81,79
			Protein (13,5% Moisture) (%)	9,4	12,0	9,9	0,6	6,35
			Protein (S.S.S) (%)	10,8	13,9	11,5	0,7	6,37
			Weight of 1000 Kernels (gr.)	30,28	37,03	34,08	1,75	5,15
			Ash (% dry basis)(%)	1,604	2,042	1,758	0,097	5,521

GRADE DISTRIBUTION

	FLOUR ANALYSIS		PARAMETERS		MINIMUM	MAXIMUM	AVERAGE	STANDARD DEVIATION	VARIATION COEFFICIENT
			MILLING	Wet Gluten (%)	19,04	26,0	21,8	1,9	8,61
				Dry Gluten (%)	7,0	9,7	7,9	0,7	9,15
				Falling Number (seg.)	224	439	400	46	11,57
				Flour Yield (%)	41,4	63,0	55,9	7,7	13,83
				Ash (dry basis) (%)	0,519	0,681	0,567	0,049	8,72
			FARINOGRAM	Water Absorption (14 % H°) (%)	52,7	56,7	54,6	1,20	2,20
				Development Time(min.)	2,3	23,6	13,2	6,57	49,92
				Estabilidad (min,)	3,4	51,1	31,7	16,72	52,69
				Degree of Softening (12 min.)	7	77	29	24	82,99
			ALVEOGRAM
				P (mm)	75	104	92	11	12,00
				L (mm)	52	97	66	15	23,45
				W Joules x 10^-4	198	291	222	24	10,84
				P / L	0,81	2,03	1,39	0,51	36,66