European Wheat

Wheat must be fit for human consumption and meet the following characteristics:

• moisture: 14% max (ICC method number 110)
• protein content: 11.5% minimum on dry basis (N X 5,7) (ICC method number 105)
• test weight:  76 kg per hl min
• damaged grains: 2% max
• broken shrunken grains:  3% max
• grain impurities: 5% max
• miscellaneous impurities: 1% max
• ergot: 0.05% max
• foreign matter: 1% max
• Hagberg falling number: at least 220, including the preparation (agitation) time of 60 seconds (ICC method nr. 107)
• Zeleny index: 25 minimum
• heat damaged grains: 0.5% max
• sprouted grains: 2.5% max