Protein: 13.0% Min Moisture: 12.0% Max Falling Number: 300 Min Heat Damaged Kernels: 0.1% Max Total Damaged Kernel: 2.0% Max Shrunken & Broken Kernels: 1.0% Max Total Defects: 3.0% Max Total other classes: 1.0% Max Foreign Material: 0.7% Max Dockage: 0.7% Max Test Weight: 76 kg/hl Wet Gluten: 28.0% Min Dry Gluten: 11% Min Vitreous Kernels: 80% Min
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