CANADA
Western Red Spring
The most widely grown wheat class in Western Canada, CWRS is regarded for its superior milling and baking quality. This hard wheat with its high protein improves the quality of a blend if milled with lower-quality wheat.
Top 5 varieties grown this year
- AAC Brandon
- AAC Viewfield
- CDC Landmark
- AAC Elie
- AAC Redberry
EXECUTIVE SUMMARY
PRODUCTION
WHEAT GROWN IN CANADA
21MT
Advice from an Expert
Sound wheat with good gluten strength.
Grading Factors
85% is No. 1 and No. 2. Significant improvement over 2019
Protein
Protein levels are comparable to the 10-year average.
Milling Quality
High test weight with good Falling Numbers over 350 seconds
Application Performance
Baking: high absorption, good loaf volume. Noodles: good texture and colour retention
CWRS
Grading
Significant improvement in volume from last year.
No. 1
No. 2
No. 3
All Others
CWRS 2020-21
Major Grading Factors
This year our crop is living up to the quality that makes this class so desirable.
- Kernels are plump with good test weight
- Low sprout damage resulting in good falling numbers over 350 seconds.
- Frost-impacted kernels appear to be slightly harder, resulting in higher absorption.
CWRS
Protein
No.1, Prairie Composite
Overall Protein
13.2%
CWRS 2020-21
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
CWRS
Milling Quality
No.1, Western Prairie Composite
TEST WEIGHT
83.2 kg/hL
Improvement from last year
WEIGHT PER 1,00 KERNELS
37.0 g
Improvement from last year
ASH CONTENT
1.51%
Comparable to last year
MILLLING FLOUR YIELD
74.5%
Comparable to last year
CWRS
Applications
Bread Analysis
CWRS is ideal for the production of high-volume pan breads. It produces bread with high loaf volume, bright crumb colour and fine and uniform crumb structure. It’s equally versatile in the production of hearth breads and flat breads, and it produces dough with a good balance of elasticity and extensibility. It has good mixing and fermentation tolerance in all baking processes.
For 2020 in particular, the gluten strength allows for good fermentation tolerance. It also provides good handling properties during processing. It’s an excellent flour to blend with as it improves the quality of doughs that have weaker properties. Overall, it has good loaf volume.
No-time dough
No. 1, Western Composite
ABSORPTION
71%
MIXING TIME
6.3 min
SPECIFIC VOLUME
7.0 cm3/g
TOTAL SCORE
9.4/10
No. 1, Eastern Composite
ABSORPTION
69%
MIXING TIME
6.3 min
SPECIFIC VOLUME
7.3 cm3/g
TOTAL SCORE
9.9/10
No. 2, Prairie Composite
ABSORPTION
70%
MIXING TIME
5.8 min
SPECIFIC VOLUME
6.8 cm3/g
TOTAL SCORE
9.4/10
Baking (Sponge & Dough Using Straight Grade Flour)
No. 1, Western Composite
ABSORPTION
70%
MIXING TIME
8.2 min
SPECIFIC VOLUME
6.6 cm3/g
TOTAL SCORE
9.9/10
No. 1, Eastern Composite
ABSORPTION
68%
MIXING TIME
7.7 min
SPECIFIC VOLUME
6.9 cm3/g
TOTAL SCORE
9.8/10
No. 2
ABSORPTION
69%
MIXING TIME
7.7 min
SPECIFIC VOLUME
7.0 cm3/g
TOTAL SCORE
10/10
Noodles Analysis
CWRS is suitable for a wide range of noodles, including white salted, yellow alkaline, egg and instant noodles. Its well-balanced dough elasticity and extensibility assists with the formation of a uniform gluten matrix and ensures smooth sheeting during processing. It can also be used for pasta production in markets that prefer pasta made from common (non-durum) wheat.
This year’s CWRS is an especially good choice for white salted and yellow alkaline noodles. It lends itself to good textural properties and colour retention.
Fresh Yellow Alkaline Noodles (Using 74% Extraction Flour)
No. 1, Western Composite
MAX CUTTING STRESS
41.8 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 73.5
a*: 0.20
b*: 26.5
No. 1, Eastern Composite
MAX CUTTING STRESS
42.0 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 73.4
a*: 0.25
b*: 25.9
No. 2
MAX CUTTING STRESS
42.0 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 72.6
a*: 1.61
b*: 23.7
Fresh White Salted Noodles (Using 74% Extraction Flour)
No. 1, Western Composite
MAX CUTTING STRESS
26.2 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 75.5
a*: 1.60
b*: 25.2
No. 1, Eastern Composite
MAX CUTTING STRESS
27.2 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 75.1
a*: 1.88
b*: 24.9
No. 2
MAX CUTTING STRESS
27.4 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 75.6
a*: 1.61
b*: 23.7
Advice from an Expert
ELAINE SOPIWNYK
Director of Grain Quality
Improvements in CWRS quality in 2020 means no major adjustments in milling or processing are required. CWRS continues to offer the high quality expected by customers. With strong but mellow gluten, dough has a good balance of elasticity and extensibility, making it a great choice for a multitude of end products.
Good milling performance
High test weight and thousand kernel weight values ensures good milling performance.
Good baking quality
Strong and balanced gluten ensures good dough handling during processing and good loaf volumes.
Good noodle quality
Good processing with good colour retention and textural properties.