Winter wheat:

In our society winter wheat is the most produced products. Because the target customers are mainly wheat mills (both in the Czech Republic and abroad) we focused mainly on the production of varieties of beat which offer us the best baking parameters.

Average laboratory results of our products for the last three years are as follows:

  1. Humidity
  2. N substances
  3. number (nejsem si jistá – asi CASE NUMBER)
  4. Sedimentation test
  5. HL weight

The most produced varieties

TOBAK/B

Binding power of flour
Density
The volume of bread
 GENIUS/E+

number of decrease
Solid Recovery – 706
Water reception

ATHLON/E

N substance – E
Sedimentation test – E
Binding power of flour – E
Solid Recovery – E
Water reception – E

PATRAS/A

Case Number – E
N substance – A
Sedimentation test – A
Binding power of flour – A
Solid Recovery – A
Water reception – E

POTENZIAL/A

Case Number – 364
N substance – 13
Sedimentation test – 52
Binding power of flour – 60
Density – 797

FEDERER/E

Case Number – 348
N substance – 14,4
Binding power of flour – 61,3
Density – 781

ELAN/A

Case Number – 396
N substance – 13,5
Binding power of flour – 61,7
Density – 775

ANNIE/E

Case Number –363
N substance – 15
Sedimentation test – 65
Density –817

BARRYTON/A

Case Number – 341
N substance – 13
Binding power of flour – 59
Density –793