As we have many inquiries, we would like to inform you, that concerning the content of maltose in our flours, although of a 60 % part of new harvest (2008), there are is changing.

The content of maltose of our wheat flour type 480 (harvest-comparative-flour) is still at 2,2%. Therefore the content of maltose of the wheat flour type 700 will consistently be at about 2,3 – 2,4%.

Furthermore we would like to inform you that we use at the moment 60 % wheat of new harvest (2008) in our wheat-flour-mixtures.
As already informed, we will increase this portion slowly up to 100 %. Probably we change to completely new harvest at about beginning to middle of November, 2008.

The quality of the new harvest 2008 which we, as Haberfellner mill, already took over, is very good (see attachment).

Most remarkable quality divergences harvest 2007 vs. 2008

gluten content:
in average a little lower (-0,5 to 0,8%)

dough stability:
in average a little lower farinogram, based on a softer dough structure.
kneading time is maybe a little shorter

ascorbic acid:
based on a little softer dough structure the addition of ascorbic acid has to be raised for reaching the agreed ratio in the extensogram.
currently we had to increase the ascorbic acid at our standard flour
type 700 “optimal” from 1,2 already on to 1,6 g/100kg

enzyme activity
is a little higher but normal in comparison to harvest 2007, better activation, more intensive browning

Concerning this matter we want to point out that – based on the too low enzyme activity of the harvest 2007 – we have raised the enzyme activity “artificially” by addition of malt flours.
The harvest 2008 has more enzyme activity and therefore we will reduce the addition of malt flour or stop it.

We are sure that we also will produce absolutely satisfactory and steadily flour qualities in this harvest year 2008 again.

For any further questions we are available to you with pleasure.