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GROBACKER WHEAT SHEARS

According to Bipea Ref method 204-1104, it is used to cut and examine glassy and starch-like grains.

GROBACKER WHEAT SHEARS

Explanation

According to Bipea Ref method 204-1104, it is used to cut and examine glassy and starch-like grains.

The percentage of floury or starchy grains in wheat is an important quality factor in the pasta industry.

To achieve high semolina yields, Durum grains should ideally be glassy and flourless.

For example, durum batches with more than 20% flour-bearing grains may be rejected as unsuitable for semolina production and may incur a fine.

Product Photos

GROBACKER WHEAT SHEARS

GROBACKER WHEAT SHEARS

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