Wheat purchasing
Conventional wheat grain quality requirements
| Wheat | Moisture % (max) | Protein % (min) | Test weight kg/hl (min) | Falling number, sec., (min) | Gluten % (min) | Admix % (max) |
| Extra Group | 14 | 14.5 | 78 | 280 | 30 | 2 |
| 1. group | 14 | 14 | 77 | 270 | 28 | 2 |
2. group | 14 | 13 | 76 | 250 | 26 | 2 |
| 3. group | 14 | 12 | 75 | 250 | 24 | 2 |
| 4. group | 14 | 10.5 | 73 | 220 | 19 | 2 |
| Feed | 14 | <10.5 | 68 | <220 | <19 | 15 |
Organic wheat grain quality requirements
| Wheat | Moisture % (max) | Protein % (min) | Test weight kg/hl (min) | Falling number, sec., (min) | Gluten % (min) | Admix % (max) |
| Food | 14 | 12 | 78 | 250 | 26 | 2 |
| Feed | 14 | 9 | - | - | - | 10 |
Notes:
Diseased, damaged, with unsuitable odours, colour or impurities, Grains infested with pests are not admissible. The weight of the delivered grain is calculated on the basis of the basic characteristics:
Moisture 14 % and impurities not more than 2 %. The bale weight of wet grains, rapeseed and beans is calculated by deducting from the net weight the moisture loss (X m.), calculated according to the formula: X m = (100(m2 – m1))/(100 – m1), where m2 is the actual moisture content, %, m1 is the basic moisture content, %.
The weight of the grain and oilseed rape for which the actual impurities exceed the basic figure is calculated by deducting from the net weight the impurity losses (X p.), calculated according to the formula: X p = p2 – p1, where p2 is the actual impurity, p1 is the basic impurity, %.
The quality parameters and the grouping may vary according to the quality requirements of the customer.