en

common wheat of bread-making quality

1

Terminological databases

EKI terminibaas Esterm

ID 706494 Last modified 30.12.2004
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Domain cereals
breadmaking wheat preferred
bread-making common wheat
  • wheat fulfilling the following criteria - (i) being one of the following varieties: Hereward, Mercia, Spark, Avalon, Axona, Avans, Abbot, Malacca; (ii) having a minimum Hagburg Falling Number of 250; (iii) having a protein content of at least 11% (at 14% moisture content); and (iv) having a minimum hectolitre weight of 76 kg ...
breadmaking wheat preferred
Usage examples
  • For the Azores the quantities indicated in paragraph 1 shall be broken down by island of destination as follows: - durum wheat and malt: Sao Miguel (entire amount), - breadmaking wheat: (a) Sao Miguel: 60 % (b) Terceira: 30 % (c) Faial: 10 %, - barley, maize and feed wheat: (a) Sao Miguel: 75 % (b) Terceira: 14 % (c) Faial: 2,5 % (d) Sao Jorge: 2 % (e) Pico: 2 % (f) Flores (Corvo): 1,5 % (g) Santa Maria: 1,5 % (h) Graciosa: 1,5 %.
bread-making common wheat

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