Now the harvest of bread cereals in 2009 is concluded - with some interruptions based on the wheater.

With this writing we would like to give you a short overview about the qualities of the harvest in 2009. The cited quality and experience values are derived from our present takeover amounts and from some patterns of grain stations, where we got delivered new wheat.

The quality of the grain harvest in 2009 has been qualitatively better against expectation than it let suppose the weather condition during the whole growing phase. In the spring the weather was stamped by dryness, in summer and during the harvest phase by violent rainfall. This "insecurity factor" has arranged us also to the fact that we have still bought relatively large amounts of high-class wheat of the harvest in 2008 to be able to guarantee our customer, in any case, a careful and harmonious crossing from the old to the new harvest.

On the whole the wheat and rye qualities of this year harvest are very good – although they have been on all areas very different. All qualities, from feed wheat, about meal wheat and high-class wheat, are available in sufficient amounts.

The wheat qualities which we use for the production of our flours distinguish themselves by a little higher gluten content on the same protein value.

Concerning the dough rheologic characteristics (= behaviour of the dough with mechanical demand and during the fermenting phases) appears a little higher dough development time and a noticeably better dough stability. Also permeability of the wheat flours to absorb water is in comparison to the harvest in 2008 around approx. 0.3 – 0.5% higher.

The elasticity and energy of the gluten-protein is also a little better than in the harvest in 2008. The enzyme activity - measured by the falling number – is on an average lower like in the year before. We will compensate this by an optimised wheat mixture or if necessary also by the admixture of natural malt flours again. With these measures we will also guarantee this year again a perfect enzyme activity and processing quality of our flours.

The rye qualities have been also harvested better than expected. As with wheat, on an average a little lower enzyme activity (higher amylogram units) is also to be ascertained with rye. But also in this case we will generate by a specific rye mixture or by addition of natural malt flours again the desired qualities of rye-flour for you.

Summarised we are glad to inform you that we can deliver to you furthermore the qualities of wheat and rye flours desired by you and which you got used to in the past.