Moisture

Since moisture levels naturally vary in grain samples depending on growing and harvesting conditions, as well as the age and storage method of the grain, all rheological tests in the United States are based on flour with a 14 percent moisture basis (MB). If an actual flour sample has more or less than 14 percent moisture, as does our present sample (13.65 percent), the test results are adjusted to reflect a 14 percent moisture level. We should note here that in Europe, tests are performed on flour with 0 percent moisture basis, so flours tested in Europe yield different figures than the same samples tested in the United States.