SOWING Time:

October Ears on harvesting 700 Inter-row 15-18 cm – depth 2-3 cm Seeds per hectare: 500 seeds/m2 Fertilising: with nitrogen (N kg/ha): 50-80 on heading plus 70-90 at the start of phosphorous germination (P2O5 kg/ha 70 in soil with a low potassium content (K2O kg/ha): 60 in soil with a low mineral content Weeds control: weeds control depends on the type of weeds, with pre-emergence treatments in the case of mainly graminaceous weeds and post-emergence treatment in the case of oat or mainly dicotyledons. Control against fungal diseases: 
use of industrially dressed seeds, measures against oidium septoria fusarium and rust in relation to specific variety resistances.

Main quality parameters of soft wheat 

Hectolitric weight

Determined on the clean grain, with Schopper scales or similar instruments, or new automatic digital instruments.

Proteins

These are measured on the entire kernel, using the Kjeldal method as well as infrared reflection analysis (NIR) with a Technicon infranalyser. Data are relative to the percentage compared to dry matter

Zeleny or sedimentation test

This is carried out using the I.C.C (International Association for Cereal science and Technology) method, which involves an indirect determination of the bread making value based on protein quality and quantity and particularly on gluten quality. In general, values below 20 indicate a poor grain quality for bread making.

Hagberg falling number

This is determined on 7 g of flour using the Hagberg and Perten technique, and Falling Number 1600 equipment. The value is expressed in seconds and defines amylase activity which is particularly high in grains that are germinated or being germinated. Low falling values (below 160) indicate high amylase activity (a high quantity of alpha-amylase) and thus the risk that the dough mix may be particularly soft and sticky, affecting bread making. For normal bread making, optimal values are around 250.

Alveograph

The Chopin alveograph method is used. This method defines P, W, G, P/L values. The P value is the maximum overpressure which is in relation to dough deformation strength. High P values also indicate a considerable absorption of water to achieve optimal consistency and consequently a good yield for bread. The G value (reswelling value) is the square root of the volume of air expressed in ml, necessary to break the bubble. This value is in relation to the possible stretchability of the dough and indicates the flour's property to produce well risen bread with a good porosity. The W value is a global measurement of all alveograph values, and concerns the flour's "strength", i.e. the quality of its protein mesh. The P/L ratio (with L equal to the average abscissa of breakage points), expresses the balance existing between the dough's strength and stretchability. Flours with high values result in doughs that are hard to knead and bread with little volume