World Grain - April 2007 - 70

MILLINGOPERATIONS

Table IV: general specifications for various bakery products
Pan
Bread

Baguettes
Health
Bread

Flat
Bread
HRW
&/or HRS

Flour Type

HRWa

HRW &/or
HRS

Proteinc%

10.5-12

10.5-12.5

Ashc%
Falling No.(s)
Water
Absorption

.48-.52
230-270

.48-.52
230-270

N/A

63.66

Cake
Doughnuts
Flour Type
Proteinc%
Ashc%
Falling No.(s)
Water
Absorption

Croissants

HRW

HRW
&/or HRS

9.5-11.5d
11.5-14e
.50-.54
230-270
58-62d
60-66e

10.5-12

12-13

.48-.52
230-270

.50-.54

59-63

62-66

Biscuits

Cookies

Crackers

Paste

HRW &
SRW

SRWb

SRW

HRW
&/or SRW

Durum
&/or HRW

9-10
.46-.50
>300

8-10
.48-.54
>300

7.5-8.5
.38-.42
>300

9-10.5
.48-.52
>300

12-13
.55-.75

52-56

50-54

48-52

48-52

N/A

Wheat Classes
HRW-Hard Red Winter
HRS- Hard Red Spring
HRW- Hard White Wheat
SRW-Soft Red Winter
Durum-Durum
Source: Marv Willyard

Buns

a 14% moisture basis
b HWW maybe substituted
for HRW
c SWW maybe substituted
for SRW in some regions
of the U.S.
d Hot press process
e Sheeted processes

do represent a common point of entry
with respect to minimum-level expectations for the product in question.
Further specification refinement is still

required for the system to work in respect to delivering a final product to the
consumer that meets their performance
expectations.
Table IV (above), developed by former Kansas State University professor
Marv Willyard, shows typical standards
for flours used in manufacturing of various products.

I
Privé

CATERING TO THE CUSTOMER
As new decentralized governments are
being formed and the milling industry
adapts to more of a free market orientation, a greater awareness of customer
needs will be necessary to maintain viability in the marketplace.
Rather than accepting available wheat
and delivering a standard flour grade once
identified by the government or agency,
bakers will have choices. Flour will be
produced according to the demands of
the customer and lack of uniformity will
not be accepted.
Grain traders, millers, and bakers in
these countries are becoming more stakeholder than spectator, and it is important
that they become active participants in
the process of learning about specific
needs in their countries or marketplace.
The customer will determine your sucWG
cess or failure in the marketplace.
Dr. Jeff Gwirtz is a tenured associate professor
in the Department of Grain and Science at
Kansas State University. Gwirtz is also chief
executive officer of JAG Services Inc., a
consulting company serving the grain and
milling industries. He can be reached by e-mail
at jgwirtz@ksu.edu.
We want to hear from you - Send comments and
inquiries to worldgrain@sosland.com. For reprints of
WG articles, e-mail reprints@sosland.com.

Store
your
grain
with
Privé
111

Privé silos help you to solve your grain storage problems, for example :

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Length of time to build a silo.
Long-term investment.
Aeration.
Classification of grain.
Origin of stored grain.

*
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Cost per ton of stored grain.
Cost of labour
Pest control (insects, rodents, birds).
Dust control.
* Explosion risk.
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ALGERIA

Phone/fax 213 21 63 63 50

GERMANY

Phone 49 60 03 91 110
Fax 49 60 03 514

ROMANIA

Phone/fax 40 247 31 98 56

POLAND

Phone/fax 48 22 84 72 168

SWEDEN

Phone 46 413 54 44 44
fax 46 413 54 44 40

PORTUGAL Phone 351 21 778 61 55
fax 351 21 778 34 74
MOROCCO Phone 212 22 24 04 81
fax 212 22 24 04 84
TUNISIA

Phone 216 71 354 366
fax 216 71 343 401

TURKEY

Phone 90 332 352 17 22
fax 90 332 352 42 99

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51010 CHALONS EN CHAMPAGNE Cedex France
Web site : www.prive.fr
E-mail : contact@prive.fr
Tél 33 3 26 68 66 66 - Fax 33 3 26 68 66 99
For more information, see Page 98.

70

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