Series RF 

Subscriber Number

Moisture of flour, %

Method Code

  A1 AACC 44-15A A2 AACC 44-16 A4 AACC 44-19 A5 AACC 44-40 A6 AOAC 925.10 A7 Any NIR method A8 Any proprietary rapid method, Brabender, Buhler, Carter-Simon, Mettler, etc., AX None of the above

Stirring Number (RUV)         Method Code    B1 AACC 22-08 BX Other

13 Minute Pasting Data 

         Method Code    C1 AACC 76-21 C2 ICC 162 C3 RACI 5-05 CX None of the Above

Peak Viscosity (RUV)

Peak Time (RUV)

Minimum Viscosity (RUV)

End Time Viscosity (RUV)