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#:	49817					Batch#:	49817					Batch#:	49817					Batch#:	49817					Batch#:	49817					Batch#:	49817
					Report Date:	March 3, 2008					Report Date:	March 3, 2008					Report Date:	March 3, 2008					Report Date:	March 3, 2008					Report Date:	March 3, 2008					Report Date:	March 3, 2008
					Samples Received:	February 28, 2008					Samples Received:	February 28, 2008					Samples Received:	February 28, 2008					Samples Received:	February 28, 2008					Samples Received:	February 28, 2008					Samples Received:	February 28, 2008
Analysis	080228K001 Sample #32 WM-HRS Berries	080228K002 Sample #33 WM-HWS Berries	080228K003 Sample #34 WM-HRW Berries	080228K004 Sample #35 HM-HWW Berries	080228K005 Sample #36 HMWW Flour	080228K006 Sample #37 HMWWW Flour	080228K007 Sample #38 HMWSpelt Flour	080228K008 Sample #39 HMHGB Flour	080228K009 Sample #40 KA OrgAP Flour	080228K010 Sample #41 WMBC Flour	080228K011 Sample #42 WMPG Flour	080228K012 Sample #43 WMAP	080228K013 Sample #44 PA 20-35 1/6 Turn coarse red	080228K014 Sample #45 PA 35-50 1/6 Turn coarse white	080228K015 Sample #46 PA 50-70 1/6 Turn medium white	080228K016 Sample #47 PA <70 1/6 Turn golden flour	080228K017 Sample #48 PB 20-35 open 1/12 coarse red/bran	080228K018 Sample #49 PB 35-50 1/12 Turn coarse red	080228K019 Sample #50 PB 50-70 1/12 Turn medium white	080228K020 Sample #51 PB <70 1/12 Turn cream flour	080228K021 Sample #52 PC 35-50 1/32 Turn coarse red	080228K022 Sample #53 PC 50-70 1/32 Turn medium white	080228K023 Sample #54 PC <70 1/32 Turn cream flour	080228K024 Sample #55 P1 <80m 1/6 Turn golden flour	080228K025 Sample #56 P1 40-80m 1/6 Turn coarse white	080228K026 Sample #57 P1 26-40m 1/6 Turn coarse red/white	080228K027 Sample #58 P1 >26m 1/6 Turn flakey bran, white granules	080228K028 Sample #59 P2a <70 1/32 Turn cream flour	080228K029 Sample #60 P2b <70 1/32 Turn cream flour	080228K030 Sample #61 P3a <70 1/32 Turn white flour	080228K031 Sample #62 P3b <70 1/32 Turn cream flour	080228K032 Sample #63 P3b >50 1/32 Turn medium red/bran	080228K033 Sample #64 P4 <70 1/32 Turn cream flour	080228K034 Sample #65 P4 >70 1/32 Turn medium red/white/bran
Moisture (%)	10.10	10.25	10.55	13.20	9.00	11.20	10.65	13.60	10.30	9.75	8.55	11.45	12.65	13.00	12.60	12.95	11.80	12.75	12.80	12.95	12.55	13.20	13.25	11.10	11.55	11.55	10.70	11.60	11.60	11.20	10.70	9.75	10.65	9.85
Ash (As Is) (%)	1.460	1.727	1.203	1.613									1.867	1.060	1.297		1.720	1.437	0.857		2.773	1.017			1.297	1.350	2.170					4.377		3.363
Ash (14% MB) (%)					1.377	1.301	1.181	0.491	0.451	1.322	1.690	0.612				1.699				1.324			1.071	1.767				0.995	0.917	0.726	1.264		1.290
Protein N x 5.7 (As Is) (%)													13.05	12.23	12.59		12.97	12.74	12.30		13.39	12.37			12.77	12.95	12.98					13.51		13.74
Protein N x 5.7 (12% MB) (%)	13.60	15.84	11.84	12.95
Protein N x 5.7 (14% MB) (%)					14.76	12.57	11.25	13.03	12.87	13.37	15.45	13.24				14.46				14.09			13.54	15.01				12.72	12.86	12.31	13.08		12.38
Falling Number (sec.)					434	419	382	443	248	451	346	236								505			477	439				463	447	505
Farinograph (14% MB)
Peak (min.)					8.50	9.50	5.50	9.00	7.00	5.00	3.50	7.00								8.00			8.00	9.00				7.00	7.00	6.50
Tolerance (Stability) (min.)					11.50	10.50	7.50	24.50	17.50	10.00	3.50	11.50								11.00			13.50	10.00				13.00	12.50	10.50
Absorption (%)					77.20	70.30	64.70	62.40	58.10	67.50	68.10	61.70								74.90			72.60	82.30				68.70	68.80	67.30
M.T.I. (BU)					20	25	55	20	20	20	55	30								20			20	20				25	25	30
Wet Gluten (%)					37.05	30.60	30.70	35.15	38.74	33.29	42.01	36.27								21.76			16.24	6.41				4.73	5.75	7.65
Starch Damage (%)					8.69	9.92	10.66	9.10	7.38	4.59	6.97	7.87								12.79			12.79	16.48				11.07	11.89	9.51
Comments	Rush
																																	John Fontana