What is the Hagberg falling number in wheat?

The Hagberg falling number is a method for assessing the quality of wheat.

This test determines whether the grain meets a sufficient standard to be used for milling and baking.  

What is the Hagberg Falling Number (HFN) in wheat?

Understanding Hagberg wheat readings allows you to produce the highest quality grain and maximise profits.

The Hagberg wheat assessment is a measure of enzyme activity.

Flour made from wheat contains an enzyme called alpha-amylase. Starch is also present in flour and is broken down into sugar by the enzyme.

High levels of alpha-amylase activity indicate that the grain is sprouting, and this reduces its quality.

How does the test work?

Flour and water are combined to produce a thick mixture.

A plunger is dropped into the mixture, and the time it takes to fall is calculated in seconds.

An HFN above 250 seconds indicates high-quality grain suitable for baking.

Anything below 250 is a low falling number which suggests the grain has begun to sprout.

What causes low Hagberg Falling Number in wheat crops?

Excess moisture leading to sprouting is the main cause of Hagberg falling number in wheat.  

That can happen because of:

·         Extended periods of wet weather, humidity or heavy dew

·         Delayed harvest.

·         Problems with field drainage

·         Crop lodging (wheat stalks fall over) leading to uneven ripening and increased exposure to moisture

·         Low levels of potassium in the soil, which causes lodging and uneven ripening

Is wheat with low levels of HFN still usable?

Even if the HFN of wheat is low, it can be used for other for products, although the value will be significantly lower for the seller (if it can’t be used for bread making).

For example:

·         Biscuits and cakes

·         Ethanol production

·         Blended flour – low HFN wheat blended with high quality wheat.

·         Animal Feed

Low HFN wheat is unsuitable for bread-making because flour with high sugar levels produces sticky dough and less volume per loaf.

What is the minimum acceptable HFN for wheat milling?

UK millers usually require a Hagberg falling number of 250 or slightly higher.

The optimal HFN ranges from more than 250 to a maximum of 280 seconds. This ensures the highest quality flour in terms of consistency, baking quality and structure of dough.

Some bakers may work with HFN wheat up to 350, but this needs to be supplemented with malted grain flours or an amylolytic enzyme to ensure the quality is adequate.

Most large-scale bakeries wouldn’t use flour above 280 seconds.

Premium milling contracts therefore depend on achieving the optimal Hagberg for milling wheat of 250-280.

How to monitor and protect HFN pre-harvest

Given the unpredictability of UK summers, regular monitoring of crops and weather is vital.

This allows you to harvest as soon as the wheat is ripe (weather conditions permitting) - the best way to avoid a low Hagberg falling number.

Other measures can be taken to encourage optimal Hagberg falling number milling wheat:

·         Field checks: look for sprouting and assess moisture levels

·         Nitrogen and potassium: Ensure adequate levels to allow for even ripening and stronger straw. This also helps avoid premature ripening

·         Plan ahead: Ensure adequate storage, manpower and machinery are available as soon as crops are ready to harvest

How can you prevent sprouting before harvest?

Sprouting is mainly governed by the weather, but steps can be taken to minimise the risk, including:   

·         Varietal selection: Use AHDB-rated wheat varieties resistant to early sprouting

·         Avoid late harvesting: Sow at the correct time to ensure crop matures on time

·         Field drainage: Correct land management keeps standing water to a minimum and reduces moisture and humidity, to prevent early sprouting

·         Don’t delay harvesting: This can proceed when grain moisture is lower than 20%

Post testing and quality sorting

This is essential to determine quality, minimise waste, and ensure food safety.

Damaged or diseased grains can be removed to leave only high-quality grain with maximum nutritional value. This can then be classified and stored in appropriate batches.

The quality sorting process allows you to detect pests, fungal growth and bacteria, and infected grain can be removed before the damage spreads.

Post-harvest testing also ensures compliance with buyers’ requirements and prevents costly mistakes and customer dissatisfaction.

How Calibre Control can help  

Proactive management of HFN is the key to protecting your harvest and your profit margin.

Our high-quality grain testing equipment offers exceptional accuracy every single time.

Contact us today and find out more.