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)	76,80	86,50	81,49	1,66	2,04
			Total Damaged Kernels (%)	0,00	2,91	0,30	0,36	121,67
			Foreign Material (%)	0,03	1,22	0,26	0,19	72,94
			Shrunken and Broken Kernels (%)	0,06	2,30	0,67	0,36	53,07
			Yellow Berry Kernels (%)	0,00	21,19	3,95	3,83	96,91
			Protein (13,5% Moisture) (%)	9,2	13,4	10,6	0,8	7,82
			Protein (S.S.S) (%)	10,6	15,5	12,3	0,8	7,82
			Weight of 1000 Kernels (gr.)	29,42	39,64	35,24	2,25	6,38
			Ash (% dry basis)	1,310	1,979	1,680	0,126	7,472

GRADE DISTRIBUTION

	FLOUR ANALYSIS		PARAMETERS		MINIMUM	MAXIMUM	AVERAGE	STANDARD DEVIATION	VARIATION COEFFICIENT
			MILLING	Wet Gluten (%)	17,0	34,9	23,8	3,4	14,38
				Dry Gluten (%)	5,8	12,0	8,4	1,1	13,62
				Falling Number (sec.)	274	556	396	36	9,05
				Flour Yield (%)	43,0	72,2	61,5	4,0	6,57
				Ash (dry basis) (%)	0,364	0,635	0,514	0,435	84,63
			FARINOGRAM	Water Absorption (14% H°)(%)	53,1	63,1	57,0	2,0	3,48
				Development Time (min.)	3,5	37,9	13,3	7,5	56,94
				Stability (min.)	5,4	59,4	28,5	14,2	49,98
				Degree of Softening (12 min.)	0	69	23	15	66,55
				P (mm)	71	164	103	16	15,01
			ALVEOGRAM
				L (mm)	28	133	72	21	29,01
				W Joules x 10^-4	164	413	270	49	18,04
				P / L	0,58	4,69	1,43	0,69	48,51