Organic soft wheat
Product obtained by cleaning and drying in order to stabilise the chemical and physical and organoleptic characteristics after harvesting.
Strong wheat, for bread making
Humidity: 10-14 %
Crude fats: 2-3 %
Crude proteins: > 12%
Falling number: > 200 sec
Wet Gluten: < 24%
Specific weight: < 76 kg/hl
At room temperature or in refrigerated silos.
In bulk or in big bags.
ZEARALENONE: Maximum levels 100 μg/kg
AFLATOXIN B1: Maximum levels 2.0 μg/kg
AFLATOXINS sum of B1, B2, G1, G2: Maximum levels 4.0 μg/kg
OCHRATOXIN A: Maximum levels 5.0 μg/kg
DEOXYNIVALENOL: Maximum levels 1250 μg/kg
T-2 and HT-2: Maximum levels 100 μg/kg