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)	75,2	86,2	80,9	1,23	1,52
			Total Damaged Kernels (%)	0,00	2,50	0,39	0,22	57,48
			Foreign Material (%)	0,06	2,74	0,38	0,08	21,67
			Shrunken and Broken Kernels (%)	0,04	2,12	0,47	0,08	17,85
			Yellow Berry Kernels (%)	0,00	30,80	5,83	2,24	38,37
			Protein (13,5% Moisture) (%)	8,3	13,0	10,4	0,4	4,17
			Protein (S.S.S) (%)	9,6	15,0	12,0	0,5	4,42
			Weight of 1000 Kernels (gr.)	25,8	42,4	35,2	1,5	4,21
			Ash (% dry basis)	2,119	1,756	1,75	0,062	3,52

GRADE DISTRIBUTION

	FLOUR ANALYSIS		PARAMETERS		MINIMUM	MAXIMUM	AVERAGE	STANDARD DEVIATION	VARIATION COEFFICIENT
			MILLING	Wet Gluten (%)	16,4	32,2	25,0	2,0	7,85
				Dry Gluten (%)	6,1	11,9	9,1	0,8	8,97
				Falling Number (sec.)	244	509	395	31	7,97
				Flour Yield (%)	47,0	70,0	58,6	4,8	8,24
				Ash (dry basis) (%)	0,424	0,744	0,579	0,051	8,84
			FARINOGRAM	Water Absorption (14% H°)(%)	50,5	62,8	56,0	1,8	3,24
				Development Time (min.)	1,3	43,7	12,6	5,7	44,94
				Stability (min.)	1,8	59,3	23,1	8,9	38,64
				Degree of Softening (12 min.)	0	90	30	12	39,14
				P (mm)	47	162	93	11	12,35
			ALVEOGRAM
				L (mm)	30	129	76	11	14,01
				W Joules x 10^-4	120	457	256	27	10,72
				P / L	0,43	3,57	1,22	0,29	24,03