Harvest information 2024

Harvest transition: third update from Dossche Mills

There is new information available regarding the characteristics of the new harvest, specifically related to wheat and flour, which we would like to share with you.

Characteristics of wheat and flour:
At present, there are no issues with DON (mold) and/or ergot. The moisture content of the wheat seems to be slightly higher, with an increase of 0 to 0.5%.

Additionally, falling numbers are higher than usual; if necessary, these will be corrected by adjusting the amount of active malt. We also note that the ash content has slightly increased, with a rise of 0 to 0.03%. Water absorption is largely in line with the previous harvest, although sometimes a slight increase of 0 to 1% is observed.

As for dough workability, it remains good, with flexible proteins. Dough development is similar to last year, or even slightly faster. Preliminary tests in the test bakery also show favorable results regarding the volume of the products. For the time being, only limited changes are noticeable in the finished products on the market.

In the long term, we expect a bit more flexibility in the doughs, which will have a positive effect on the kneading requirements. The dough tolerance remains good, and the volume of the products is comparable to that of the previous harvest.

Characteristics of rye:
Regarding rye, the first results show that the falling numbers are higher than 200 seconds and that viscosities are high. Where necessary, this will be adjusted by adding malt. Water retention appears to have remained the same or is slightly lower.

Characteristics of pastry, puff pastry, cake, shortcrust, and sandwich bread:
In the area of pastry, puff pastry, cake, shortcrust, and sandwich bread, we do not see any noteworthy differences compared to previous harvests.

As soon as additional information becomes available, you can count on a new update.