B4-CV-16-A n machine shaft Dimensions in mm d d d f l l r s Bevel-helical gear box B4

Flender/Flender Gear Units/Bevel-helical gear box B4

The three most important criteria for classication are based on kernel texture (hard or soft), bran color(red or white), and growth habit (spring or winter). In the Canadian-grading system, aregistered variety of any class of wheat must be visually distinguishable from registeredvarieties of any other class of wheat. Accordingly, each Canadian wheat class has evolvedunique properties through selective breeding that makes it suited for specic end uses. Grain-Grading Systems 4 Fig. 1 The Canadian-grading system: circles, class; rectangles, Canada feed; CW, Canada West- ern; , Canada; CE, Canada Eastern. (From Williams, 1.) For example, durum wheat is very hard, making it suitable for semolina milling and has properties ideally suited to manufacture high-quality pasta; whereas Amber durum adul-terated with red spring wheat would yield less semolina and produce low-quality pasta.The various Canadian wheat classes each have unique hardness, specic kernel shape,and intrinsic protein properties to meet specic end-product requirement. The Canadian- grading system, through CGC, employs rigid policy on licensing (or release) of new varieties. New varieties must conform to exacting kernel characteristics and functionalquality specications. The functional quality specications relate to end use and consistof milling and baking tests that each variety is subjected to for 3 years in eld trials indifferent locations. Sufcient grades are established for each wheat class to allow buyers to decide according to their needs. Four classes or grades have been established by the Canada Grain Act: Class 1: includes all the statutory grades set out in Schedule III of the Canada Grain Regulations. The bulk of Canadian grain grading falls into this class of grades. Class 2: includes grades established for new and for special crops, and for grain demonstrating particular qualities, or limited production, or both. Class 3: comprises grades for grain that do not qualify for statutory grades beca