ISO 9001:2000
Bill Wraith Wraith Jacob Seaview 168 Lees Hill Road Basking Ridge, NJ  07920 Fax: 973-425-1014 e-mail: bwraith@wraiths.com
					Batch#:	49202					Batch#:	49202					Batch#:	49202					Batch#:	49202
					Report Date:	February 12, 2008					Report Date:	February 12, 2008					Report Date:	February 12, 2008					Report Date:	February 12, 2008
					Samples Received:	February 7, 2008					Samples Received:	February 7, 2008					Samples Received:	February 7, 2008					Samples Received:	February 7, 2008
Analysis	080207O001 Sample 1 100g HRW berries	080207O002 Sample 2 500g Heartland Mill AP	080207O003 Sample 3 500g Heartland Mill Golden Buffalo	080207O004 Sample 4 500g Heartland Mill Whole Wheat	080207O005 Sample 5 100g P1 open 1/3 turn, all	080207O006 Sample 6 70g P1 open 1/3 turn, <70	080207O007 Sample 7 193g P1 open 1/3 turn 20-70	080207O008 Sample 8 190g P1 open 1/3 turn >20	080207O009 Sample 9 176g P2 open 1/6 turn <70	080207O010 Sample 10 284g P2 open 1/6 turn 35-70	080207O011 Sample 11 107g P2 open 1/6 turn >35	080207O012 Sample 12 296g P3 open 1/12 turn <70	080207O013 Sample 13 118g P3 open 1/12 turn 50-70	080207O014 Sample 14 100g P3 open 1/12 turn 35-50	080207O015 Sample 15 54g P3 open 1/12 turn >35	080207O016 Sample 16 428g P4 open 1/24 turn <70	080207O017 Sample 17 103g P4 open 1/24 turn 50-70	080207O018 Sample 18 72g P4 open 1/24 turn 35-50	080207O019 Sample 19 55g P4 open 1/24 turn >35
Moisture (%)	13.95	12.60	10.10	9.10	14.05	14.20	13.60	13.50	14.35	13.45	13.00	14.25	13.90	13.80	12.30	14.40	14.10	12.90	12.75
Ash (As Is) (%)	1.580				1.613		1.540	1.693			4.367			1.940	6.010		0.990	3.267	6.203
Ash (14% MB) (%)		0.505	1.040	1.306		1.791			1.222	0.795		0.842	0.802			0.901
Protein N x 5.7 (As Is) (%)					14.26		13.51	13.83			14.90			13.67			13.31	14.34	14.50
Protein N x 5.7 (12% MB) (%)	14.17
Protein N x 5.7 (14% MB) (%)		11.25	14.31	14.69		16.86			15.98	13.04		15.33	12.70			15.10
Protein N x 6.25 (As Is) (%)															14.90
Falling Number (sec.)		222	620	417												427
Farinograph (14% MB)
Peak (min.)		6.50	6.00	8.50												7.50
Tolerance (Stability) (min.)		13.00	12.00	12.00												11.00
Absorption (%)		58.70	69.10	78.10												67.50
M.T.I. (BU)		25	30	20												30
Wet Gluten (%)		30.85	36.45	37.20												42.19
Starch Damage (%)		8.28	10.66	13.20		9.10			8.69			8.69				7.87
																					John Fontana