NPK 7-20-30
Granules 2-5 mm at least 95 %
Bulk density 1065 kg/m³
NPK 15-15-15
Granules 2-5 mm at least 95 %
Bulk density 1116 kg/m³
NPK(S) 15-15-15 (3)
Granules 2 - 5 mm at least 95 %
Bulk density 1102 kg/m³
NP 20-20
Granules 2 - 5 mm at least 95 %
Bulk density 1120 kg/m
NPK (MgO) 8-16-24 (2)
Granules 2- 5- mm at least 95 %
Bulk density 1063 kg/m³
Urea N 46
Pril 0,5 - 3 mm at least 96%
Bulk density 722 kg/m³ -
Ammonium nitrate N 33,5 prilled
Prill 1 - 5 mm at least 95 %
Bulk density 942 kg/m³ -
KAN N (MgO) 27 (4,2) prilled
Prill 1 - 5 mm at least 95 %
Bulk density 1017 kg/m³ -
KAN N (MgO) 27(4,8) granulated
Granules 2 - 5 mm at least 95%
Bulk density 1033 kg/m³ -
Ammonium sulphate nitrate ASN 26N + 15 S
Granules 2 - 5 mm at least 95%
Bulk density 969 kg/m³ -
Ammonium sulphate 20 N + 24 S
Granules 2 - 5 mm at least 95%
Bulk density 991 kg/m³
Color value, amount of iodine mg, less than - 2
Lovibond 5¼ - Yellow 10, Red 0.7 (max)
Acid value mg KOH/g, less than - 0,10
Weight part of non oleginous impurities, less than - None
Peroxide value, ½ Ð?2 m/molkg, less than - 0.5
Weight part of moisture and impurities, %, less than - 0.075
Mass Content Of Phosphoric Matters, % - None
Soap, % - None
Specific weight of at 20°C - not more than 0.923 g / cm3
NON GMO
Free from any coloring materials, flavors, and anti-foaming agents
Flour Type T - 650
Moisture content (%) 13.81
Ash content (%) 0.65
Content acidity 1.6
Water absorbtion (%) 58.5
Dough development time
(min.) 1.5
Dough stability (min.) 1.0
Dough softening (FJ) 55
Quality number 61.7
Quality group B1
Energy (cm2) 87.0
Resistance (EJ) 344
Ekstensibility (mm) 221
K=R/E 1.56
Max. Viskozity (AJ) 850
Content of wet gluten (%) 21.0
Proteins (%) min 10.5
Granulation 125 (%) 17.80
Falling number 300-350
Sensory characteristics
color characteristic
scent characteristic
taste characteristic
Moisture content (%) 14.20
Ash content (%) 0.75
Proteins (%) 11
Content of wet gluten (%) 27.60
Falling number 220
color: white with a yellowish tinge
scent characteristic
taste characteristic
Moisture content (%) 14,5-15
Ash content (%) 0.75
Proteins (%) min 11.4
Falling number 300-350
Content of wet gluten (%) 27
Sensory characteristics
color characteristic
scent characteristic
taste characteristic
Flour Type T - 650
Moisture content (%) 13.50
Ash content (%) 0.60
Content acidity 1.5
Water absorbtion (%) 58.5
Dough development time
(min.) 1.5
Dough stability (min.) 1.0
Dough softening (FJ) 55
Quality number 61.7
Quality group B1
Energy (cm2) 88.0
Resistance (EJ) 344
Ekstensibility (mm) 221
K=R/E 1.57
Max. Viskozity (AJ) 850
Content of wet gluten (%) 21.0
Proteins (%) min 11.0
Granulation 125 (%) 17.80
Falling number 300-350
Sensory characteristics
color characteristic
scent characteristic
taste characteristic
