GIFSQ Tools · Module 5 — Cereal, Grain, Flour & Milling Technology · Tool 81 of 500
Oven-drying moisture for cereals and grains by ISO 712. Enter the dish weights before and after drying to get moisture on a wet and dry basis, plus the lot weight corrected to a standard moisture.
Try sample values — fills the form with the worked example below.
Lot weight and target moisture are optional: they work out the lot weight corrected to the standard moisture for trading. Leave the target blank to use 14 %.
Method: ISO 712 (cereals and cereal products — determination of moisture content, reference oven method): whole grain dried at 130 °C, or ground grain at 130 °C, to constant weight. This is the grain-specific method; Tool 1 uses the general food method AOAC 925.10.
Assumptions: all mass lost on drying is water; the sample is representative of the lot; drying reaches constant weight.
Limitations: volatile compounds other than water inflate the result; hygroscopic grain reabsorbs moisture while cooling and weighing, so cool in a desiccator; the method does not distinguish bound from free water.
Rounding: moisture and dry matter to 2 decimal places; corrected lot weight to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Enter values above to see results.
Safe storage moisture for wheat is about 14 % or less; above that, dry the grain before storage. This tool is the cereal-grain method (ISO 712, whole grain, 130 °C); Tool 1 covers general food moisture by AOAC 925.10. Tool 81 of 500 — GIFSQ
