Archive
lab-testing
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What is germination energy in malting barley?
Germination energy is the share of barley kernels that sprout within a set time. Maltsters use it to decide whether a lot…
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How is grain sampled for export?
Export grain is sampled by superintendents during loading under contract rules such as GAFTA or ISO 24333. Mycotoxin control has its own…
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What is DON in wheat?
DON, or deoxynivalenol, is the most common Fusarium mycotoxin in wheat. Wet weather at flowering drives it, and EU limits sit in…
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Are oats gluten free?
Oats do not contain wheat gluten, but ordinary oats are usually contaminated with wheat, barley or rye. Only specially produced and tested…
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What does flour ash content tell a buyer?
Ash shows how much bran went into the flour. It sets the flour type, predicts colour and is the bridge between Ukrainian…
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Mycotoxins in Cereals: EU Rules, Sampling and Testing
Mycotoxins in cereals are controlled by EU instruments for food and feed, but most disputes are about sampling. This guide maps the…
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What is the falling number test and what does it show?
The falling number test measures enzyme activity in wheat and rye. A low value points to sprout damage and sticky crumb; a…
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Sunflower Meal Protein Grades for Feed: Low-Pro, Standard and HiPro
Sunflower meal is sold in protein grades that are trade conventions, not legal categories. This guide explains how dehulling sets protein and…
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Malting Barley Specification: Germination, Protein and Screenings
A malting barley specification decides whether a lot becomes malt or feed. This guide explains germination energy and capacity, protein, screenings, moisture…
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Gluten-Free Oats: Segregation, Sorting and Testing
Oats are not a gluten grain, but ordinary oats are rarely gluten-free. This guide explains where the contamination comes from, the purity…