Falling number is critical in the milling and baking process. Most farmers hear about the falling number but I am sure that many do not realize what it means. In this episode Russell McLaughlin from Palmerston Grain talks about why falling number is important and why they test for it at the elevator point.
See episodes of the C&M Seeds Wheat School
For more information on C&M Seeds go to RedWheat.com
If you cannot see the below embedded video click here
Categories:
Crop Management WSE / Eastern Canada / Video / Wheat / Wheat School / Wheat School - East
