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GROBACKER WHEAT SHEARS

Cuts and examines wheat kernels to identify glassy and starchy grains according to the Bipea Ref 204-1104 method — a simple, direct read on wheat hardness and vitreousness.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.

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GROBACKER WHEAT SHEARS

GROBACKER WHEAT SHEARS

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