Harvest Report - October 14, 2011
HRS
Composite sample analysis will be completed in the next week. The production adjusted protein content is 14.6% (12% mb) compared to 13.7% last year and a five-year average of 14.2%. The average laboratory milling extraction is 1.5% lower than last year but similar to the five-year average. The average flour wet gluten is 36.7% compared to 33.8% last year and 35.5% for the five-year average. Preliminary farinograph data indicates similar dough mixing characteristics as last year.


Hard Red Spring
WHEAT DATA
GRADE FACTORS
Samples
Test Weight
Tested
Expected
Moisture
%
Protein
%
DryBasis Protein*
Dockage
%
TKW
(gm)
FN
(sec)
Grade
lb/bu
kg/hl
FM%
Damage
%
S&B
%
Defects
%
DHV*
%
2011 Final
463
463
11.9
14.8
16.8
1.1
27.0
385
1 DNS
60.1
79.1
0.0
0.5
1.6
2.1
77
Last Week
463
463
11.9
14.8
16.8
1.1
27.0
385
1 DNS
60.1
79.1
0.0
0.5
1.6
2.1
77
2010 Final
306
306
12.5
13.9
15.8
1.0
31.9
396
1 NS
61.5
80.9
0.0
0.1
1.0
1.1