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)76,8086,50 81,491,662,04
Total Damaged Kernels (%) 0,002,91 0,300,36121,67
Foreign Material (%)0,031,22 0,260,1972,94
Shrunken and Broken Kernels (%)0,062,30 0,670,3653,07
Yellow Berry Kernels (%)0,0021,19 3,953,8396,91
Protein (13,5% Moisture) (%)9,213,4 10,60,87,82
Protein (S.S.S) (%)10,615,5 12,30,87,82
Weight of 1000 Kernels (gr.)29,4239,64 35,242,256,38
Ash (% dry basis)1,3101,979 1,6800,1267,472

GRADE DISTRIBUTION

            
           
FLOUR ANALYSIS PARAMETERS MINIMUM MAXIMUM AVERAGE STANDARD DEVIATION VARIATION COEFFICIENT
MILLINGWet Gluten (%)17,034,9 23,83,414,38
Dry Gluten (%)5,812,0 8,41,113,62
Falling Number (sec.)274556 396369,05
Flour Yield (%)43,072,2 61,54,06,57
Ash (dry basis) (%)0,3640,635 0,5140,43584,63
FARINOGRAMWater Absorption (14% H°)(%)53,163,1 57,02,03,48
Development Time (min.)3,537,9 13,37,556,94
Stability (min.)5,459,4 28,514,249,98
Degree of Softening (12 min.)069 231566,55
P (mm)71164 1031615,01
ALVEOGRAM
L (mm)28133 722129,01
W Joules x 10-4164413 2704918,04
P / L0,584,69 1,430,6948,51
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