Wheat samples (approximately
40-100g size) are atmospherically conditioned (tempered) by placing
the wheat (in envelopes)
into a constant temperature and relative
humidity chamber. Moisture content is raised to the desired
(13.0% - soft wheat and 14.5% - hard wheat). The conditioned wheat
only through the Quadrumat break rolls. The standard
sifting schedule used in the Modified
Quadrumat SR. milling procedure
is followed. Break flour produced from hard wheat is usually 25
- 30% and from soft wheat about 45 - 50%. This amount of flour
produced is generally
sufficient for certain physio-chemical predictive
tests that require little flour ie., mixogram, Rapid
viscosity, Brookfield viscosity or AWRC.
Bran (%BRAN): The
percentage of bran in the total products.
Break Flour Yield(%BFYELD):
The percentage by weight of the total products recovered
off the break rolls.
percentage unground middling stock in the total products.
Potential Flour Yield
The potential flour equal to break flour and unground middling