Price List - Wheat Quality Testing |
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Type of Analysis |
Quantity |
Price |
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1 |
WHEAT ANALYSIS |
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$35 |
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Moisture % |
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$10 |
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Protein (Combustion Nitrogen Analyzer) |
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$15 |
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Ash % |
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$15 |
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Test Weight (lb/bu) (kg/hl) |
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$5 |
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Hardness (NIR) |
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$10 |
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1000 Kernel Wt. |
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$5 |
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2 |
FLOUR ANALYSIS |
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$40 |
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Moisture % |
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$10 |
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Protein |
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$15 |
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Ash % |
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$15 |
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Falling Number (sec), AACC 56-81B |
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$10 |
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Wet Gluten % |
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$20 |
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Gluten Quality Index |
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$10 |
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3a |
EXPERIMENTAL MILLING - White flour |
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$15 |
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Flour Yield %, Bran % |
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3b |
WHOLE WHEAT FLOUR MILLING |
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$10 |
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4 |
FARINOGRAPH |
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$30 |
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5 |
BREAD PROCESSING TEST - (AACC Puploaf Baking) | 100 g |
$25 |
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Volume c.c., Sp. Volume c.c/g, Grain & Texture, Score |
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6 |
ALVEOGRAPH |
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$40 |
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W, P/L |
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7 |
WHEAT KERNEL SIZE OR FLOUR PARTICLE SIZE DISTRIBUTION | 200 g |
$10 |
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8 |
OTHER |
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Amylograph | 200 g |
$20 |
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Visco-Amylograph | 200 g |
$50 |
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Cookie Test |
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$25 |
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Asian Noodle Test (basic) |
$50 |
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P.P.O. Analysis |
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Whole Grain |
$5 |
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White Flour |
$25 |
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| Brookfield Viscometer |
$50 |
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9 |
PACKAGES |
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A |
Complete Milling and Bake/no alveograph (items 1, 2, 3a, 4, 5, 7;) | 2.5 kg |
$120 |
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B |
Complete Milling and Bake, including alveograph (items 1, 2, 3a, 4 ,5, 6, 7) |
$150 |
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C |
Complete (no bake); (items 1, 2, 3a, 4, 7) |
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$105 |
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D |
Complete (no bake); with farinograph & alveograph (1, 2, 3a ,4 ,6, 7) |
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$130 |
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E |
Complete (no bake) with alveograph (includes 1, 2, 3a, 6, 7) |
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$110 |
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F |
Flour Submitted - w/ Farinograph (includes 2, 4) |
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$60 |
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G |
Flour Submitted - Moisture, Protein, 6-Alveograph |
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$60 |
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H |
Flour Submitted - 2-Flour Analysis, 4-Farinograph, 6-Alveograph |
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$85 |
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I |
Flour Submitted - Moisture, Protein, 4-Farinograph, 5-Bake |
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$70 |
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J |
Flour Submitted - 2-Flour Analysis, 4-Farinograph, 5-Bake |
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$75 |
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K |
Flour Submitted - 2-Flour Analysis, 4-Farinograph, 5-Bake, 6-Alveograph |
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$100 |
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M |
Whole Wheat Flour Milling, Wheat Protein (moisture), Falling number |
$40 |
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N |
Whole Wheat Flour Milling, Wheat Protein (moisture), Falling Number, Bake |
$60 |
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O |
Whole Wheat Flour Milling, Wheat Protein (moisture), Falling number, 4-Farinograph, 5-Bake |
$90 |
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P |
Whole Wheat Flour submitted, protein (moisture), Falling Number, 4-Farinograph, 5-Bake |
$80 |
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Q |
Complete Noodle Test, White Flour P.P.O Analysis, Farinograph, Alveograph, Visco-Amylograph |
$175 |
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****** |
10% Discount for companies submitting 10 or more samples per month. | ||
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****** |
Special handling of samples or samples requiring additional lab or staff time will have a 50% surcharge. Please inquire upon submission of samples. | ||
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****** |
Please inquire about methods or quantities not listed. | ||
Current as of 03/01/08
By CALIFORNIA WHEAT COMMISSION