The results are in…
By Peter Lundgren, The Farmer
And the results are in…….
Openfield sampled the wheat last Friday and the results are: Moisture 14.5%; Bushel weight 77.00; Screenings 2.4%; Hagberg 340; Protein 12.65%.* see notes below for more info. on what these mean
These results are well within the specifications required by the merchants and it’s especially interesting to note the high protein content that would indicate our decision to apply a lower rate of nitrogen has not had a detrimental effect on the wheat. Looks like the lower than predicted yield is down to the dull weather – just needed more sun during May and June to build a big yield. We won’t know the exact total tonnage until its taken off in the trucks and delivered.
So it’s a decent quality and Openfield have offered – for movement by the end of September -£119.5/ton for feed wheat and 126/ton for biscuit flour. The problem I’ve got is that there’s about two and a half loads of wheat but we will be charged by the haulier for a part load, and as the biscuit flour mill is near Selby, we could pick up a nasty penalty.
We’ve previously discussed the trials and tribulations of when to sell for the best price but as there seems to be quite a lot of reasonable quality wheat about I’ve agreed to sell two loads (58 tons) at £126/ton for biscuit flour and the balance will probably go as feed wheat to a local chicken feed mill near Sleaford at the price on the day.
UPDATE: And I’ve just been informed that the two trucks taking the wheat to Selby will be here for loading early on Friday 2nd Sept.
Wheat quality is threatened when the moisture content of stored grain exceeds 15%.There is a risk of infestation and mould as well as mycotoxin formation.
The wheat has been tested for mycotoxins and is below threshold levels. Industry standard for wheat is 15% so our wheat dry enough to sell without incurring addition drying costs or penalties.
Bushel weight 77.00
The specific weight test measures the weight of grain – usually in kilogrammes – that can be packed into a cylinder of fixed volume.
Screenings are undersized grains and admixture comprises impurities,eg chaff,
weed seeds and earth,which must be removed before milling marketable flour. A maximum of 2% is normally allowed. Screenings and admixture are measured using standard slotted 3.5 mm and 2 mm sieves.
Low Hagberg indicates high enzyme activity and onset of sprouting. samples with low Hagberg are rejected. A threshold of 250 is considered acceptable for breadmaking.The Hagberg test is used worldwide.
Protein content is specified for all bakery flours and is a key part of the contract. For most breadmaking flour wheat with a protein content above 13% dry matter is preferred. For most biscuits and cakes, gluten formation is not required and much lower protein flours may be used.
Click here for information from Milling Wheat – quality criteria and tests (HGCA)