Surowiec |
Procentowa zawartość skrobi |
Wydajność przy przerobie | |||
bardzo dobrym |
dobrym |
zadowalającym | |||
dm1 w przeliczeniu na spirytus 100% | |||||
Ziemniaki |
14 |
8.9 |
8.7 |
8.6 | |
* |
16 |
10.2 |
9.9 |
9.7 | |
18 |
UJL |
1 LI |
1 LQ | ||
17 |
Żyto |
54 |
34.5 |
33.5 |
33.0 |
56 |
35.8 |
34.8 |
34.2 | ||
58 |
37.1 |
35,9 |
35.5 | ||
Pszonica |
56 |
35.8 |
34.7 |
34.2 | |
58 |
37.1 |
35.9 |
35.5 | ||
60 |
38 4 |
37.2 |
36.7 | ||
Jęczmień |
52 |
33.3 |
32.2 |
31.8 | |
55 |
35.2 |
34.1 |
33.7 | ||
Owies |
35 |
22.4 |
21.7 |
21.4 | |
40 |
25.6 |
24.8 |
24.5 | ||
45 |
28,8 |
27.9 |
27.5 | ||
50 |
32 0 |
31.0 |
30.6 | ||
Kukurydza |
58 |
37,1 |
35.9 |
35.5 | |
60 |
38.4 |
37.2 |
367 | ||
62 |
39 7 |
38 4 |
37.9 | ||
Sorgo |
62 |
39.7 |
38.4 |
37.9 | |
58 |
37.1 |
35.9 |
35.5 | ||
55 |
35.2 |
34.1 |
33.7 | ||
Szlamy krochmalmczc |
40 |
25.6 |
24 8 |
24.5 | |
50 |
32.0 |
31.0 |
30.6 | ||
60 |
38.4 |
37.2 |
36.7 | ||
Maka żytnia i pszenna |
61 |
39.0 |
37.8 |
37.3 | |
65 |
41.6 |
40.3 |
39.8 | ||
68 |
43.5 |
42.2 |
41.6 | ||
71 |
45.4 |
44.0 |
43.4 | ||
74 |
47,4 |
45.9 |
45.2 | ||
Topinambur |
9.0 |
8.0 |
7.0 | ||
Korzeń cykorii (świeży) |
1 1.0 |
9.0 |
7.0 | ||
Buraki cukrowe |
9.0 |
8.0 |
7.0 | ||
Buraki Poly-Past |
8.0 |
6.0 |
4.5 | ||
Melasa |
30,4 |
29.4 |
29.1 | ||
Jabłka |
6.0 |
5.0 |
4.0 | ||
Śliwki |
5.5 |
5.0 |
4.0 |