Control Variety Soft



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Variety
Name
Control
Type
Zone
Milling
Quality
Flour
Colour
Water
Absorption
Extensibility
Max
Resistance
Dough
Balance
Properties
Flour
Paste
Viscosity
Biscuit
Quality
Steamed
Bread
Variety Name
LRPB Nyala
Control Type
New Control
Zone
Western
Milling Quality
Marginal
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Acceptable - Marginal
Max Resistance
Moderate – Weak
Dough Balance Properties
Moderate - Weak Strength, Acceptable - Marginal extensibility Marginal for Soft
Flour Paste Viscosity
High
Biscuiti Quality
Good
Steamed Bread
N/A
Variety Name
LRPB Oryx
Control Type
New Control
Zone
Western
Milling Quality
Marginal
Flour Colour
White
Water Absorption
Acceptable
Extensibility
Acceptable
Max Resistance
Moderate – Marginal
Dough Balance Properties
Moderate Strength, adequate extensibility Marginal for Soft
Flour Paste Viscosity
High
Biscuiti Quality
Good
Steamed Bread
N/A
Variety Name
Datatine
Control Type
Established Control
Zone
Western
Milling Quality
Acceptable
Flour Colour
Acceptable
Water Absorption
Good
Extensibility
Good
Max Resistance
Weak
Dough Balance Properties
Weak and extensible, acceptable for SOFT
Flour Paste Viscosity
Medium – High
Biscuiti Quality
Good
Steamed Bread
Good
Variety Name
Bullaring
Control Type
Established Control
Zone
Western
Milling Quality
Good
Flour Colour
Acceptable
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Weak
Dough Balance Properties
Weak and extensible, acceptable for SOFT
Flour Paste Viscosity
N/A
Biscuiti Quality
Good
Steamed Bread
Good
Variety Name
QAL2000
Control Type
Established Control
Zone
Southern
Milling Quality
Marginal
Flour Colour
Acceptable
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Weak
Dough Balance Properties
Weak and extensible, acceptable for SOFT
Flour Paste Viscosity
Medium
Biscuiti Quality
Good
Steamed Bread
N/A
Variety Name
Impala
Control Type
Established Control
Zone
Southern
Milling Quality
Acceptable
Flour Colour
Acceptable
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Weak
Dough Balance Properties
Weak and extensible, acceptable for SOFT
Flour Paste Viscosity
Medium – High
Biscuiti Quality
Good
Steamed Bread
N/A
Variety Name
QAL2000
Control Type
Established Control
Zone
South Eastern
Milling Quality
Marginal
Flour Colour
Acceptable
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Weak
Dough Balance Properties
Weak and extensible, acceptable for SOFT
Flour Paste Viscosity
Medium
Biscuiti Quality
Good
Steamed Bread
N/A
Variety Name
Impala
Control Type
Established Control
Zone
South Eastern
Milling Quality
Acceptable
Flour Colour
Acceptable
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Weak
Dough Balance Properties
Weak and extensible, acceptable for SOFT
Flour Paste Viscosity
Medium – High
Biscuiti Quality
Good to Very Good
Steamed Bread
N/A
Variety Name
QALBis
Control Type
Established Control
Zone
Northern
Milling Quality
Acceptable
Flour Colour
Acceptable
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Weak
Dough Balance Properties
Weak and extensible, acceptable for SOFT
Flour Paste Viscosity
-
Biscuiti Quality
Acceptable
Steamed Bread
N/A
Variety Name
Impala
Control Type
Established Control
Zone
Northern
Milling Quality
Acceptable
Flour Colour
Acceptable
Water Absorption
Acceptable
Extensibility
Good
Max Resistance
Weak
Dough Balance Properties
Weak and extensible, acceptable for SOFT
Flour Paste Viscosity
Medium – High
Biscuiti Quality
-
Steamed Bread
-