DURUM WHEAT
Durum Wheat is the hardest of all the wheat's, its density, high protein content and gluten strength make Durum the wheat of choice for producing premium pasta products.
Durum kernels are amber coloured and larger than those of other wheat's. Also unique to Durum is its yellow endosperm which gives pasta its golden colour. When Durum is milled the endosperm is ground into a granular product called semolina. A mixture of water and semolina forms a stiff dough which is forced through dies or metal discs with holes to create the different shapes.
DURUM WHEAT – HARVEST 2006 – CONTRACT SPECIFICATIONS
Hagberg
Min 225 f/n (Allowance of £2.50/t per 25 units to 175)
Protein Min 14.0% Calculation is on a dry matter basis with nitrogen x 5.7, using
apparatus calibrated against the Dumas method (Allowance of £1.00 per 0.1% to 12% dsb)
Moisture
Max 15.0%
Specific Weight
Min 79 Kg/Hl (Allowance of £1.00/t per 1kg to 74)
Mitadin Grains
Max 15%
Non-Durum
Max 3%
Discoloured Grains/ Max
5%
Black Tip/Alternaria
Screenings
Max 3% (Allowance of £1.00 per 1% excess to 5%)
Admixture Max
2%
Ergot
Nil
Gluten
Present and elastic
Taint/Smell/Taste Absent
Durum wheat to be of sound and merchantable quality, complying with microbiological, heavy metal, pesticide and mycotoxin regulations and recommendations current at the time of delivery, and fit for the purpose of semolina and pasta manufacture. Current EU and UK mycotoxin legislation or recommendation levels currently cover Aflatoxin B1 (max 2 ppb), Ochratoxin A (max 5 ppb), Zearalenone (max 10 ppb) and Deoxynivalenol (DON) (max 750 ppb).
PRICE
£42 PREMIUM (LESS TRANSPORT COST) OVER THE HGCA EASTERN REGION EX FARM PRICE FOR WEEK OF MOVEMENT.
BUYERS CALL MOVEMENT. (HAM's option to haul).
MOVEMENT WILL BE AT BUYERS CALL BUT WE WILL ENDEAVOUR TO SUIT INDIVIDUAL NEEDS
For
Further details on Durum Wheat contact Stuart Attridge
(01279
658313)