World Grain - April 2007 - 68

MILLINGOPERATIONS

input to maintain competitiveness and
viability in the marketplace.
Governmental systems may have official grading standards that can be applied in the field by relatively untrained
personal. Official grades conducted by
trained and licensed personnel are more
costly and time consuming.
In the U.S., grain is evaluated at receipt, and if a conflict exists between the
buyer and seller, the conflict is generally
resolved between the disputing parties.
When an agreement cannot be reached
on the grain quality with respect to grading standards and the contract, the parties may request an "official grade" in
order to resolve the dispute.
Table I (page 66) presents the Wheat
Grading Standards used in the U.S. As
practitioners in the grain trade, milling
and processing industries will readily
note, there are many other factors that
influence the quality characteristics of
the wheat for its end-use application.
The reality is the point of entry could
not afford to run a complete battery of
tests. Many of the tests would be of limited or no value for specific end-product manufacture.
Table II (above) lists characteristics
of the six major classes of wheat in the
U.S. These classes have different milling

Table II: wheat class characteristics-grade data
Test

HRW

HRS

HWW

SRW

SW

Durum

Test weight (lbs/bu)
(kg/hl)
Heat damaged (%)
Damaged kernel (%)
Foreign material (%)
Shrunken and broken (%)
Total defects (%)
Contrasting classes (%)
Vitreous kernels (%)

60.4
79.5
NA
0.2
0.1
1.3
1.6
NA
NA

60.1
79.1
NA
1
0
1.6
2.6
NA
79

61.1
80.4
0
0
0
0.2
0.2
NA
NA

59.2
77.9
NA
1.5
0.2
0.9
2.5
NA
NA

60.4
79.5
0
0.1
0.1
0.9
1
NA
NA

60
78.2
NA
1.5
0.2
2.1
3.8
0.3
84

Source: U.S. Wheat Associates

and flour characteristics that are used for
specific end products.
U.S. Wheat Associates and other
wheat marketing associations recognize
the importance of these milling characteristics. In addition to reporting wheat
grading characteristics, as shown in
Table II, other quality factors are also
reported including:
* Wheat non-grade characteristics;
* Wheat flour and semolina
characteristics;
* Wheat flour and semolina dough
characteristics;
* Wheat flour baking or semolina
processing characteristics.
It is important to understand that such
information is the average of samples

taken and that specific needs and requirements should be negotiated between the
buyer and seller.
FLOUR SPECIFICATIONS
Once the wheat is milled, the next
specifications millers must deal with are
for flour. In some countries, these may
be established by law. However, like
wheat grading standards, they may not
completely describe properties from an
end-use perspective. In the U.S., there
is a Code of Federal Regulations that
contains some standards of identity for
grain flours and related products under
Title 21 - Food and Drugs, Part 137
- Cereal Flours and Related Products.
The standards generally describe the

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For more information, see Page 98.

68

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