Wheat Middlings
Wheat Middlings obtained from the milling of wheat in the process of the production of wheat flour. Typical Nutritional Analysis Physical Properties Additional Requirements Mico Toxin: Don (Diacetoxyscripenol, vomitoxin): 5ppm max.
- Storage
- Ambient
Overview
Wheat Middlings obtained from the milling of wheat in the process of the production of wheat flour.
Typical Nutritional Analysis
Physical Properties
Additional Requirements
Mico Toxin: Don (Diacetoxyscripenol, vomitoxin): 5ppm max.
Specifications
Wheat MiddlingsProduct sheet
Typical analysis
| Protein | 13.00% min. |
|---|---|
| Moisture | 13.00% max. |
| Fiber | 8.0% – 9.0% |
| Fat | 3.0% – 5.0% |
| Ash | 5.0% max. |
Physical properties
| Color | Between a choloate red to clear, depending on the class of wheat milled. |
|---|---|
| Odor | Fresh and not rancid, nor contains large particles. |
| Density | 19-25 lbs/ft. |
| Uniformity | Each lot must be uniform in color, milling and composition. |
