Cereals belong to three families: cereals, buckwheat and beans. The family of cereals - wheat, rye, oats, corn, millet and sorghum. The timing of growing crops are divided into spring and winter. Spring sowing in spring, winter - in the fall. With the form (morphological) grain cereals are divided into the present - wheat, rye, barley, oats and millet - and other cultures. The shape of these grains crops oblong or oblong-oval, seen from the back of the embryo (in the form of vmyatinky). On the other side clearly distinguish beard. From the side of the abdomen furrow, is aimed inside grains. Millet grains have different shapes - from oblong to wedge-oval (corn). In millet no beard, and groove. Any cereal caryopsis consists of skins families, the endosperm, zarodishevoi kidney zarodishevogo roots, cotyledons zarodisha. Endosperm - the bulk of grains consisting of farinaceous kernel, which contains a supply of nutrients. The surface layer of the endosperm aleurone name. The number of cell rows in the aleurone layer is characterized cereals. In wheat and rye, it is one of barley and oats, five of them. Rind family consists of two layers - the fruit and seed. Nutritional value of grain is different and depends on belonging to the families. Thus, the purified scales of a grain of rice contains 7.7% protein. The starch in barley, rice, maize, wheat, less than its in millet and sorghum. Protein crops are a mixed bag. This is mainly albumins and globulins Wheat is a leader in agriculture. Grown spring and winter wheat. With 90% fall in soft wheat. In addition to the soft and hard wheat since the days of Homer spelled wheat (dvozernyanku). Soft wheat quality derived from its flour protein content, gluten and baking quality are divided into three groups: severe, moderate and weak. High-quality premium bread can only be obtained from strong wheat. Requirements for storage of grain. Normal, benign, grain of any culture is typical of her natural color, sheen, smell and taste. These figures may change in transit, violation of the drying and storage. Color of grain is usually tinged with voskuvatosti, it changes if the grain is wet, dried and long samosogrevaetsya. Green tint is unripe grain and frost. Smell and taste fresh healthy grains, but because of mold and rot samozogrivannya, getting into a party of weeds (mugwort, bunt, wild garlic) can beat uncomfortable. Grain, samozigrilos is malty aroma and taste. The presence of mites added grain honey scent, and when they are breeding there is the smell of rotten eggs. Infestation of grain - is the availability of grain and trash. Foreign grain - aborted, shriveled, frost, sprouted grains, the presence of other crops. Foreign material - dust, sand, gravel (mineral) and pieces of stems, leaves, scales, seeds of cultivated plants, weeds (organic). Particular fraction of harmful impurities: knotweed, smut, seeds of poisonous plants. Weight of the grain - the grain mass per unit volume (g / l). Heavy impurities increase the nature, the lungs (the film) takes it away. Wheat has the nature of 540 to 610; rye - 670-725; barley - 540-610; oats - 510-640. For improper storage conditions for grain insects and mites developed. They not only eat it, but also pollute the feces. This pest beetles, moths, mites. The optimum temperature for development of pest - 20 - 35 ° C. At temperatures around 0 ° C, terminated their livelihoods. For microorganisms optimal humidity - 15% (in grains) and relative humidity during storage - 60-80%. The degree of infestation by pests: And - Weevils - to 5 ticks - up to 20 pcs. 1 kg of grain; II - 6-10 weevils, mites and 20; III - 10 weevils and mites. To establish basic grains (estimated) and the restrictive condition. Basis - this quality standard, which corresponds to the ripened grain: humidity - 13-14% grain admixture - 1-3%. Procurement prices for grain set with the base condition. Limiting condition indicates that the maximum allowable (as compared with the base) rate at which grain may be taken, but with a corresponding adjustment to the price. When you reject the quality of grain to the downside are cash discounts, and in the direction of improvement - the rise. Due to the hard wheat varieties and the best of other cultures established varietal allowances that may be 10-100%. Grain that goes to the elevator, combined mass in large quantities, preventing the mixing of different types and subtypes, different humidity and pollution. Cleanse it of impurities and dried to a condition. When drying the grain can not overheat, as this could lead to a deterioration in the quality of gluten. The quality of stored grain, affecting flowability, sorption properties, thermal conductivity and temperature. If you store it and take into account the biochemical processes occurring in the grain mass, - a breath (anaerobic and aerobic), samozigriv, changes in chemical composition. Anaerobic respiration (without air, oxygen) is not desirable, because it is the accumulation of ethanol and other intermediate products of respiration. Breathing may be more intense at higher storage temperatures. The consequence of respiration losses during storage are dry matter (weight loss), changes in gas composition of atmosphere storage (breathing may become anaerobic), increasing the number of hygroscopic moisture in the grain formation of heat in its mass. When samozogrivanni, the temperature rises to 40 - 50 ° C and above the surface of the grain darkens until blackening. The smell is moldy. The chemical composition of grain bound for post-harvest maturation and aging (under the action of enzymes and oxygen). Biochemical changes in the grain materials help to reduce the processing properties and nutritional advantages of its products. By zernomuchnym products include grain and its products (cereals, flour, baked bread, Doughnuts, rusks and pasta). This group of products called grain products. Grain-staple agriculture. Its production is always profitable, weather permitting return of not less than 50%. Cereals (in terms of dry matter) is a high-yielding wheat, rye, on average yields 15-30ts from 1 ha, maize - 50ts and more. Unlike other products rastienevodstva (potatoes, vegetables) is normally ripened grain has a low moisture content (10-16%) and high concentration of solids (84-90%). Because of this grain and its products can be stored for a long time in warehouses and grain elevators and transported a considerable distance. The totality of these properties and features noted above causes the exceptional value of grain and of great importance to the national economy. High consumer rates due to their bread physico-chemical and biological properties. They are high in nutrients, especially carbohydrates (50-70%) and proteins (10-30%). On digestibility and calorie bakery products rank among the top places. They are major sources of vitamins B1, B2, PP, E, iron, phosphorus, calcium and many trace elements. Of all the corn plant products has the most favorable ratio of protein and protein substances, which is close to their optimum ratio in food (1:6) Due to the characteristic physical and chemical properties of proteins and carbohydrates of wheat and rye flour of them are used for the manufacture of bread. Its porous structure, combined with the composition, flavor and aromatic properties provides a high nutritional value of the constant and digestibility of bread. Characteristics of the chemical composition of the wheat yield of wheat flour quality pasta, and the structure and composition of the nucleus of millet, buckwheat, rice and other crops make it possible to produce a variety of cereal products. Very important are also features of the anatomical structure of the grain. The bulk of cereals and buckwheat account for a full nutritionally mealy kernel (endosperm). In the endosperm of wheat grain is 80-85% by weight of corn, grain rye-73-78%. In grain legumes are beneficial nutrients in the cotyledons, whose mass is 90% or more of the mass of grain. In this regard, the processing of grain into flour and cereal provided a high yield of high-grade food.

Кукуруза продаем FCA, CPT, DAP, FOB, CFR, CIF

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Пшеница 1 класс продаем FCA, CPT, DAP, FOB, CFR, CIF

Осуществляем продажу, поставку водным, ж/д и автотранспортом в Ваш адрес зерна пшеницы 1 класса согласно ГОСТ P 52554-2006 (а именно: белок 15,5%, клейковина 32%, натура 800, число падение 380, W 360, влажность 12%, сорная примесь 1%, зерновая примесь 4%, повреждение клопом-черепашкой 0,5%) в общем объеме 5000 тонн по индивидуально-договорной цене с НДС на базисе франко-вагон (FCA), с доставкой (CPT) – вся Россия и экспорт на условиях DAP, FOB, CFR, CIF (Incoterms 2010)....

Category: Wheat Grains

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Пшеница, ячмень, кукуруза, горох, нут FCA, CPT, DAP, FOB, CFR, CIF

Наша компания осуществляет продажу, поставку водным, ж/д и автотранспортом в Ваш адрес сельхозпродукции в минимальном ежемесячном объеме от 1000 тонн по индивидуально-договорной цене с НДС на базисе франко-вагон (FCA), с доставкой (CPT) – вся Россия и экспорт на условиях DAP, FOB, CFR, CIF (Incoterms 2010).Предоплата 70% на каждую отдельную партию товара.Официальное предложение (FCO) на официальный запрос (LOI)....

Category: Cereal Grain

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Сельхозпродукция

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