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PRODUCT DESCRIPTION
Rye is an important but less exacting to soil and climate conditions food crop. It is a frost-proof and drought-proof crop that gives not high but stable harvests and grows on poor soils better than most other grain cereals.
Rye grain contains 8 – 9% of protein, 67% of carbohydrates, 1% of fat. It also contains vitamins B, D, E, fiber, carotene, and mineral salts. Rye groat is used for bread baking; the bread has good taste characteristics and is not worse and sometimes even better than wheat bread by many features. Eating rye bread prevents heart diseases: rye groat contains linoleic and other fatty acids essential for heart function.
Characteristic | Specification and norm of rye by classes | |||
1 | 2 | 3 | 4 | |
Moisture,%, not more than | 14,5 | 14,5 | 14,5 | 14,5 |
Falling number, s | More than 200 | 200 - 141 | 140 - 80 | Not limited less than 80 |
Nature, g/l, not less than | 700 | 680 700 | 660 690 | Not limited
|
Foreign grain,%, not more than | 4,0 | 6,0 | 6,0 | 15,0 |
particularly, germinated grains | 3,0 | 5,0 | 5,0 | Within the limits of foreign grain |
Foreign matter,%, not more than | 2,0 | 2,0 | 2,0 | 5,0 |
particularly: |
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|
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damaged grains | 1,0 | 1,0 | 1,0 | Within the limits offoreign matter |
cockle | 0,5 | 0,5 | 0,5 | 0,5 |
Mineral impurity | 0,3 | 0,3 | 0,3 | 1,0 |
particularly, pebbles | 0,1 | 0,1 | 0,1 | 0,2 |
Detrimental impurity | 0,2 | 0,2 | 0,2 | 0,2 |
ergot | 0,05 | 0,05 | 0,05 | 0,1 |
Ukrainian knapweed and coronilla (together) | 0,1 | 0,1 | 0,1 | 0,1 |
Rose-coloured grains, %, not more than | 3,0 | 5,0 | 6,0 | Not limited
|
Fusarium grains, %, not more than | 1,0 | 1,0 | 1,0 | 1,0 |