Distribution of Values for
099 Flour - baking quality (Prugar method) (099 FLOUR - BAKING QUALITY (PR)
| Code | Definition | Number of Accessions |
| 1 | very low <20,0 points | 35 |
| 2 | 20,0-30,0 points | 119 |
| 3 | low 30,1-40,0 points | 293 |
| 4 | 40,1-50,0 points | 653 |
| 5 | medium 50,1-60,0 points | 552 |
| 6 | 60,1-70,0 points | 490 |
| 7 | high 70,1-80,0 points | 260 |
| 8 | 80,1-90,0 points | 41 |
| 9 | very high >90,0 points | 6 |