Moisture: max. 14.5 %
Foreign matter: max. 2 %
Damaged kernels: max. 5 % (including max 2% heat damaged)
Broken kernels: max. 5 %
Test weight: Min 72 Kg/hl
Moisture: Max 14%
Heated Grain: Max 0.5%
Sprouted Grain: Max 1%
Broken Grain: Max 15%
Foreign Matter: Max 2%
Test Weight 77 kg/hl min
Moisture: 14% max
Protein: 11.5% min
Wet Gluten: 23% min (ISO 21415-1)
Falling Number: 230 sec min (Hagberg)
W: 160 min (ISO)
Foreign Matter: 2% max
Bug Damaged: 2% max
Test Weight: 62 kg/hl min
Moisture: 14% max
Foreign Matter: 2% max
Moisture Max 13.0%
Oil content Min 18.5%
Protein Min 33%
Foreign matters Max 2%
Damaged kernels Max 5%
Splits Max 20%
Moisture 14% max
Halves and broken: 8% max
Bulk admixture: 2% max
Other color: 5% max
Damaged: 3% max (including damaged by insect)
Protein: 35% min
Fibre: 20.0 % max
Moisture: 12% max
Oil: max 2%
Moisture: max 14.6%
Gluten on wet basis: Min 24%
Whiteness: Min 48%
Falling number: Min 280%
Protein: Min 10.5%
Ash content: 0.65%
Moisture: max 13%
Foreign matters: Max 3%
Foreign Oil admixture: max 6%
Moisture: max 15%
Protein on dry: 21% min
Foreign matters: Max 0.5 %
Grain admixture: max 3%
Moisture: max 13.5 %
Test weight: Min 520
Foreign matter: max 2 %
Moisture: max 13.5 %
Test weight: Min 460
Foreign matter: max 3%
Moisture: max 13.5 %
Foreign matter: max 2 %
Moisture: max 14 %
Foreign matter: max 5%
Protein: 46 % min
Fibre: 6 % max
Crude fat: max 2%
Urease between 0.06-0.15
Urea free
FFA: 2% max 3%
Moisture and Impurities: max 0.5 %
Flash point: no less than 121 degrees Celsius
Urease between 0.06-0.15
Hydrocarbons Content: max 50 mg/kg
Protein: 32% min
Fibre: 21.0 % max
Moisture: 9% max
Oil: max 7%
Protein: 44% mint
Fibre: 5.5 % max
Crude fat: max 8%
Moisture: max 11 %
Color (Lovibond cell 1 inch) 5 r and 50 y
Free fatty acids (% as oleic) up to 1,25
Moisture and volatile matter (%) up to 0,20%
Impurities: max 0.10%
Sediment: Max 0.10%
Total phosphorus (%) up to 0,020%
Unsaponifiable matter up to 1,5%