| PRICE LIST - WHEAT QUALITY TESTING |
| |
Type of Analysis |
Quantity |
Price |
| 1 |
WHEAT ANALYSIS |
1000 g |
$35 |
| |
Moisture |
|
$10 |
| |
Protein (Combustion Nitrogen Analyzer) |
|
$15 |
| |
Ash% |
|
$15 |
| |
Test Weight (lb/bu)(kg/hl) |
|
$5 |
| |
Hardness (NIR) |
|
$10 |
| |
1000 Kernel Wt. |
|
$5 |
| 2 |
FLOUR ANALYSIS |
100 g |
$40 |
| |
Moisture% |
|
$10 |
| |
Protein |
|
$15 |
| |
Ash% |
|
$15 |
| |
Falling Number (sec), AACC 56-81B |
|
$10 |
| |
Wet Gluten% |
|
$20 |
| |
Gluten Quality Index |
|
$10 |
| 3a |
EXPERIMENTAL MILLING - White Flour (Flour Yield%, Bran%) |
|
$15 |
| 3b |
WHOLE WHEAT FLOUR MILLING |
|
$10 |
| 4 |
FARINOGRAPH |
250 g |
$30 |
| 5 |
BREAD PROCESSING TEST - (AACC Puploaf Baking) |
500 g |
$25 |
| |
Volume c.c., Sp. Volume c.c/g, Grain & Texture, Score |
|
|
| 6 |
ALVEOGRAPH (W, P/L) |
|
$40 |
| 7 |
WHEAT KERNEL SIZE OR FLOUR PARTICLE SIZE DISTRIBUTION |
500 g |
$10 |
| 8 |
OTHER |
|
|
| |
Visco-Amylograph (RVA) |
20 g |
$50 |
| |
Cookie Test |
500 g |
$25 |
| |
Asian Noodle Test (basic) |
500 g |
$50 |
| |
P.P.O. Analysis (whole grain) |
20 g |
$5 |
| |
Brookfield Viscometer |
100 g |
$50 |
| 9 |
PACKAGES |
|
|
| A |
Complete Milling and Bake/no alveograph (items 1, 2, 3a, 4, 5, 7) |
1.5 kg |
$120 |
| B |
Complete Milling and Bake, including alveograph (items 1, 2, 3a, 4, 5, 6, 7) |
|
$150 |
| C |
Complete (no bake); (items 1, 2, 3a, 4, 7) |
|
$105 |
| D |
Complete (no bake); with farinograph & alveograph (items 1, 2, 3a, 4, 6, 7) |
|
$130 |
| E |
Complete (no bake) with alveograph (items 1, 2, 3a, 6, 7) |
|
$110 |
| F |
Flour Submitted - w/Farinograph (items 2, 4) |
|
$60 |
| G |
Flour Submitted - Moisture, Protein, 6-Alveograph |
|
$60 |
| H |
Flour Submitted - 2-Flour Analysis, 4-Farinograph, 6-Alveograph |
|
$85 |
| I |
Flour Submitted - Moisture, Protein, 4-Farinograph, 5-Bake |
|
$70 |
| J |
Flour Submitted - 2-Flour Analysis, 4-Farinograph, 5-Bake |
|
$75 |
| K |
Flour Submitted - 2-Flour Analysis, 4-Farinograph, 5-Bake, 6-Alveograph |
|
$100 |
| M |
Whole Wheat Flour Milling, Wheat Protein (moisture), Falling Number |
|
$40 |
| N |
Whole Wheat Flour Milling, Wheat Protein (moisture), Falling Number, Bake |
|
$60 |
| O |
Whole Wheat Flour Milling, Wheat Protein (moisture), Falling Number, 4-Farinograph, 5-Bake |
|
$90 |
| P |
Whole Wheat Flour submitted, protein (moisture), Falling Number, 4-Farinograph, 5-Bake |
|
$80 |
| Q |
Complete Noodle Test, White Flour P.P.O. Analysis, Farinograph, Alveograph, Visco Amylograph |
|
$175 |
|
