CANADIAN PRAIRIE
Red Spring
With medium protein content and kernel hardness, CPSR has high milling yields with low flour ash and bright flour colour. It’s good for baking and noodle quality.
Top 5 varieties grown this year
- AAC Penhold
- AAC Foray
- AAC Goodwin
- SY Rowyn
- 5700PR
EXECUTIVE SUMMARY
PRODUCTION
2 MT
WHEAT GROWN IN CANADA
6%
Advice from an Expert
Opportunity for good milling performance and flour yield
Grading Factors
No. 1 and No. 2 are over 83%.
Protein
Just over 12%, comparable to the 10-year average
Milling Quality
Milling performance typical of CPSR. Consistently high milling yields with low flour ash and bright colour
Application Performance
High absorption with good dough handling. Good performance across diverse applications
CPSR
Grading
Significantly higher volumes of No. 1 and No. 2. Minimal weathering in the harvest season.
No. 1
No. 2
All Others
CPSR 2020-21
Major Grading Factors
A higher percentage of CPSR graded either No. 1 or No. 2 as there was limited downgrading.
CPSR
Protein
No.1
Overall Protein
12.2%
Comparable to the 10-year average
CWRS
Protein Content
GRADING FACTOR AND
PROTEIN CONTENT TABLE
INFORMATION
- Analysis conducted by CGC Grain Research Laboratory as of November 1, 2021
- Protein content (N × 5.7) is determined by near-infrared measurements calibrated against Combustion Nitrogen Analysis reference method and is expressed on an 13.5% moisture basis.
- Results are unlikely to represent samples harvested within two weeks of the report
- The “Number of Samples” figures may not reflect actual production distributions across grades
- Samples provided by growers
- N/A= not applicable
- HVK = Hard vitreous kernels
- NS = non-sufficient
CPSR
Milling Quality
No.1, Prairie Composite
TEST WEIGHT
81.8 kg/hL
Improvement from last year
WEIGHT PER 1,00 KERNELS
42.7 g
Improvement from last year
ASH CONTENT
1.55%
Comparable to last year
MILLLING FLOUR YIELD
76.3%
Comparable to last year
CPSR
Applications
Bread and noodles made from CPSR have good quality and process tolerance.
Bread
This class is great for breads, hearth breads, flat breads and crackers. It has good mixing and fermentation tolerance. Its dough has good handling properties during mixing and processing, along with strong elasticity and extensibility. It produces bread with good loaf volume and crumb structure.
Asian products and pasta
Noodles made with CPSR have exceptional consistency for enjoyable eating. This class has good hydration rates and produces smooth and elastic dough for noodle processing. It can be used to produce pasta with acceptable firmness and colour if the pasta is made from common (non-durum) wheat.
No-time Dough
No. 1, Western Composite
ABSORPTION
69%
MIXING TIME
6.4 min
SPECIFIC VOLUME
6.9 cm3/g
TOTAL SCORE
9.4/10
Baking (Sponge & Dough)
No. 1, Western Composite
ABSORPTION
68%
MIXING TIME
7.8 min
SPECIFIC VOLUME
6.8 cm3/g
TOTAL SCORE
9.8/10
Advice from an Expert
ELAINE SOPIWNYK
Director of Grain Quality
No major adjustments are needed to mill or produce end products when using the 2020 CPSR crop. This medium protein wheat class offers good milling yields and low flour ash content, making it a great choice for various baking, noodle and pasta applications.
Consistent Milling Performance
High test weight and thousand kernel weight values ensure good milling performance.
Good Baking Quality
Strong gluten, with a balance of strength and Strong and extensible gluten ensures good dough handling and bread with good loaf volume and crumb structure.
Good Noodle Quality
Good colour retention in fresh noodles. Cooked noodles have excellent textural properties.