Milling wheat
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The main quality parameters of wheat what we generally offer:

purity: min. 98 %
moisture content: max. 14 %
wet gluten: min. 28 %
gluten spreading: max. 6 mm
baking quality: min. B2
protein content: min. 12 % (5,7*N)
falling number: min. 250 mp (Hagberg-Perten)

Concerning other parameters the obligations of the MSZ 6383 are valid.

We can offer elite quality wheat from one of the best production region of good quality wheat.