Trigo Argentino

NATIONAL AVERAGES

RESULTS OF THE ANALYSES

Composite Samples by Locality. Averages were weighted by Tonnage

	WHEAT ANALYSIS		PARAMETERS	MINIMUM	MAXIMUM	AVERAGE	STANDARD DEVIATION	VARIATION COEFFICIENT
			Test Weight (kg/hl)	72,50	86,40	80,76	2,58	3,19
			Total Damaged Kernels (%)	0,00	2,30	0,41	0,39	97,33
			Foreign Material (%)	0,03	1,96	0,34	0,29	83,52
			Shrunken and Broken Kernels (%)	0,00	2,26	0,61	0,33	53,93
			Yellow Berry Kernels (%)	0,00	13,84	2,57	2,74	106,51
			Protein (13,5% Moisture) (%)	9,0	14,3	11,1	0,8	7,55
			Protein (S.S.S) (%)	10,4	16,5	12,8	0,8	7,55
			Weight of 1000 Kernels (gr.)	27,60	44,28	34,74	2,78	8,01
			Ash (% dry basis)	1,500	2,232	1,794	0,132	7,35

GRADE DISTRIBUTION

	FLOUR ANALYSIS		PARAMETERS		MINIMUM	MAXIMUM	AVERAGE	STANDARD DEVIATION	VARIATION COEFFICIENT
			MILLING	Wet Gluten (%)	18,6	35,1	26,2	3,2	12,21
				Dry Gluten (%)	6,0	12,6	9,2	1,1	12,17
				Falling Number (sec.)	343	526	437	35	7,98
				Flour Yield (%)	67,5	76,6	72,6	1,6	2,17
				Ash (dry basis) (%)	0,488	0,853	0,657	0,068	10,30
			FARINOGRAM	Water Absorption (14% H°)(%)	54,2	63,6	58,4	2,0	3,40
				Development Time (min.)	1,5	27,2	8,1	3,9	47,89
				Stability (min.)	1,2	46,6	15,7	7,1	45,32
				Degree of Softening (12 min.)	0	87	40	16	39,95
				P (mm)	11	156	96	17	17,56
			ALVEOGRAM
				L (mm)	36	162	84	24	28,03
				W Joules x 10^-4	151	429	277	49	17,86
				P / L	0,19	3,50	1,14	0,58	44,94