ORGANIC SOFT WHEAT FOR HUMAN CONSUMPTION

Scientific name

Triticum Aestivum

Trade name

Soft wheat

CERTIFICATIONS

Eu Bio, Bio Suisse

DESCRIPTION

Product obtained by cleaning and drying in order to stabilise the chemical and physical and organoleptic characteristics after harvesting

HUMAN  CONSUMPTION

VARIETY

Strong wheat, for bread making

CHARACTERISTICS

 

Humidity: 10-14 %
Crude fats: 2-3 %
Crude proteins: > 12%
Falling number: > 200 sec
Wet Gluten: < 24%
Specific weight: < 76 kg/hl

CHARACTERISTICS

Humidity
10-14%
Crude fats
2-3%
Crude proteins
> 12%
Falling number
> 200 sec
Wet Gluten
> 24%
Specific weight:
> 76 kg/hl

 

STORAGE

At room temperature or in refrigerated silos.

TRANSPORT

In bulk or in big bags.

TOXINS

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

TOXINS

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