CANADIAN EASTERN
Soft Red Winter
This soft, low-protein wheat is ideal for cakes, pastry, cereal, crackers, biscuits and filling. It’s easy to mill and typically has a high flour yield that is bright and creamy in colour.
EXECUTIVE SUMMARY
PRODUCTION
2.1 MT
WHEAT GROWN IN CANADA
6%
Advice from an Expert
Overall quality is great this year, very low fusarium damage. Production at it’s highest in five years
Grading Factors
No. 1 and No. 2 are above 90%.
Protein
Protein levels ideal, and gluten strength slightly stronger than last year
Milling Quality
Milling yields are at acceptable levels. Very healthy Falling Number, above 350 seconds
Application Performance
Easy-to-manage, versatile product and easy handling during production. Seamless transition to this year from last year’s crop quality
CESRW
Grading
Excellent overall wheat quality with over 90% grading above No. 2.
No. 1
No. 2
No. 3
CESRW
Milling Quality
No.2 or Better
TEST WEIGHT
78.0 kg/hL
Improvement from last year
WEIGHT PER 1,00 KERNELS
32.3 g
Slight reduction from last year
ASH CONTENT
0.50%
Slight reduction from last year
MILLLING FLOUR YIELD
77.5%
Comparable to last year
CWRS
Applications
Baking Analysis
CESRW is a soft red winter wheat with low protein, which makes it ideally suited for cakes, pastry, cereal, crackers, biscuits and filling.
Sugar Snap Cookie Method
No. 2 or Better
COOKIE WIDTH
85.4mm
COOKIE THICKNESS (T)
10 mm
W/T RATIO
8.5%
COOKIE SPREAD FACTOR
85.4
Advice from an Expert
PAOLO SANTANGELO
Director of Grain Quality
Seamless transition from a great quality 2019 crop to another quality 2020 crop.
Improved Viscosity
Ideal for nice crumb structure in cakes. The improved viscosity will allow for easier incorporation of air into the batter.
Great Quality Wheat
With low instances of fusarium damage and high falling number wheat, millers will enjoy the benefits of a secure supply of great quality CESRW wheat without any worries.
Bakes Great Cookies
With the ability to produce a thicker cookie and still getting the required cookie spread, the versatility of the flour milled from CESRW is very high with 2020 crop.