GIFSQ Tools · Module 05 — Cereal, Grain, Flour & Milling Technology · Tool 100 of 500
Score a wheat lot in one view: enter moisture, protein, falling number, test weight and ash to get a weighted quality index from 0 to 100 and a grade.
Try sample values — fills the form with the worked example below.
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Quality index (0–100)
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Protein score
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Falling number score
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Test weight score
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Moisture score
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Ash score
Equation: Quality index = 0.30 × protein score + 0.20 × falling number score + 0.20 × test weight score + 0.15 × moisture score + 0.15 × ash score. Protein score = protein ÷ 12.5 × 100 (capped at 100). Falling number score = 100 − |falling number − 300| ÷ 2 (floored at 0). Test weight score = test weight ÷ 78 × 100 (capped at 100). Moisture score = 100 at 14% or below, then 100 − (moisture − 14) × 10 (floored at 0). Ash score = 100 − (ash − 0.5) × 100, capped at 100 and floored at 0.
Method: Composite wheat-lot score from the standard cereal tests: moisture by oven drying (ICC 110/1), protein by Kjeldahl or Dumas, falling number (ICC 107/1, AACC 56-81), test weight (kg/hL) and ash (ICC 104/1). The targets are bread-wheat targets — protein 12.5% dry basis, falling number 300 s, test weight 78 kg/hL, moisture 14% or below, ash 0.5% — and the weights reflect how much each test matters for bread flour.
Assumptions: the five results are from the same lot and the same sampling; protein is on a dry basis; the targets and weights suit bread wheat and are a guide, not a grade standard.
Limitations: the index is a screening score, not a specification — a lot can score well and still fail on gluten quality, dough rheology or contaminants; the weights are a house choice and should be set to the buyer’s specification.
Rounding: component scores and the index to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Composite wheat-lot score from the standard cereal tests: moisture by oven drying (ICC 110/1), protein by Kjeldahl or Dumas, falling number (ICC 107/1, AACC 56-81), test weight (kg/hL) and ash (ICC 104/1). The targets are bread-wheat targets — protein 12.5% dry basis, falling number 300 s, test weight 78 kg/hL, moisture 14% or below, ash 0.5% — and the weights reflect how much each test matters for bread flour.
Assumptions: the five results are from the same lot and the same sampling; protein is on a dry basis; the targets and weights suit bread wheat and are a guide, not a grade standard.
Limitations: the index is a screening score, not a specification — a lot can score well and still fail on gluten quality, dough rheology or contaminants; the weights are a house choice and should be set to the buyer’s specification.
Rounding: component scores and the index to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Moisture 13.5%, protein 12.0%, falling number 280 s, test weight 76 kg/hL, ash 0.55%. Scores: protein 96.00, falling number 90.00, test weight 97.44, moisture 100.00, ash 95.00. Index = 0.30×96 + 0.20×90 + 0.20×97.44 + 0.15×100 + 0.15×95 = 95.54 — grade Excellent.
Enter values above to see results.
Grades: 90 or more Excellent, 75–90 Good, 60–75 Fair, under 60 Poor. A low score on any one test should still be checked against the buyer’s limit. Tool 100 of 500 — GIFSQ
