Canada Prairie Spring Red
With medium kernel hardness and protein content, CPSR has high milling yields with low flour ash resulting in flour with bright colour. Flour milled from CPSR can be used to produce high-quality baked goods and noodles.
Top 5 varieties grown this year
- AAC Penhold
- Accelerate
- AAC Goodwin
- AAC Foray
- 5700PR
2022 EXECUTIVE SUMMARY
PRODUCTION
2,264,638 MT
WHEAT GROWN IN CANADA
7%
Advice from an Expert
Opportunity for good milling performance and flour yield.
Grading Factors
No. 1 and No. 2 are over 90%.
Protein
12.4% protein content
The 10-year protein is 12.3%
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 end-product applications.
CPSR
Milling Quality
No.1, Prairie Composite
TEST WEIGHT
83.6 kg/hL
Higher than last year
WEIGHT PER 1,000 KERNELS
40.8 g
Comparable to last year
ASH CONTENT
1.50%
Slightly higher than last year, but within the expected range for CPSR
MILLING FLOUR YIELD
75.8%
Higher than last year
CPSR
Applications
Bread and noodles made from CPSR have good processing properties and end-product quality.
Bread Analysis
CPSR is great for various baked products such as breads, hearth breads, flat breads, and crackers. Dough made using flour milled from CPSR has good handling properties during mixing and processing, and good fermentation tolerance along with strong elasticity and extensibility. It produces bread with good loaf volume and crumb structure.
Baking (No-time Dough)
No. 1, Prairie Composite
ABSORPTION
67%
MIXING TIME
6.3 min
SPECIFIC VOLUME
7.3 cm3/g
TOTAL SCORE
9.3 / 10
Baking (Sponge & Dough)
No. 1, Prairie Composite
ABSORPTION
66%
MIXING TIME
7.7 min
SPECIFIC VOLUME
7.0 cm3/g
TOTAL SCORE
9.6 / 10
Noodles Analysis
When used for noodle processing, CPSR allows for good processing quality resulting in a smooth and elastic dough. Flour milled from CPSR is suitable for production of high-quality white salted and instant noodles resulting in exceptional texture. Flour milled from CPSR can also be used for pasta production in markets that prefer pasta made from common (non-durum) wheat.
This year, fresh noodles produced using CPSR had excellent texture along with good colour and colour retention.
Fresh White Salted Noodles (Using 74% Extraction Flour)
No. 1, Prairie Composite
MAX CUTTING STRESS
24.2 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 76.0
a*: 1.24
b*: 25.6
Advice from an Expert
ELAINE SOPIWNYK
Vice President of Technical Services
CPSR grown in 2022 continues to provide the high-quality that will meet customer expectations for the class.
Good Baking Quality
Strong gluten, with a balance of strength and extensibility ensures good processing, good fermentation tolerance and excellent loaf volumes.
Good Noodle Quality
Good processing resulting in fresh noodles with excellent textural properties and good colour retention.
Download All 2022 Wheat Crop Details
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