Canada Eastern Soft Red Winter (CESRW)
Grown largely in Ontario, with additional production in Quebec and the Atlantic provinces, CESRW is a soft, low protein wheat ideal for cakes, pastry, cereals, crackers, biscuits, and fillings. It is easy to mill and typically has a high flour yield resulting in flour that is bright and creamy in colour.
2023 EXECUTIVE SUMMARY
ONTARIO PRODUCTION
2.4 million tonnes
% of TOTAL WHEAT GROWN IN CANADA
8%
% of WINTER WHEAT GROWN IN CANADA
76%
Advice from an Expert
Very strong, consistent quality this year with the vast majority of the crop in milling grades. Mildew was the primary downgrading factor between No. 1 and No. 2 and no presence of fusarium. Acceptable falling number across all grades with an average of 318 seconds.
Grading Factors
94% graded No. 2 or above
Protein
9.5%
Protein levels are ideal for this class, slightly higher than last year, and exactly in line with the five-year protein average.
Milling Quality
Milling yields, as well as those corrected to a 0.50% ash basis, are slightly lower when compared to last year, but are still at acceptable levels and within the expected range. Starch damage is slightly lower from 2022.
Application Performance
Good protein content coupled with good amylograph peak viscosity led to acceptable cookie bake test results in terms of cookie width to thickness ratio, resulting in a good cookie spread factor. These values are slightly lower than last year but are still very acceptable.
CESRW
Milling Quality
No.2 or Better
TEST WEIGHT
78.8 kg/hL
slightly lower than last year, but still considered high for test weight.
WEIGHT PER 1,000 KERNELS
34.2 g
Comparable to last year and in a good range for this class, demonstrating good physical condition.
ASH CONTENT (straight grade flour, 14.0% moisture basis)
0.38%
Flour ash value is low and improved over last year.
MILLING FLOUR YIELD
70.2%
Slightly lower than last year, however when milling yield is corrected to 0.50% ash basis the value (76.2%) is good and comparable to last year.
CESRW
Applications
Baking Analysis
CESRW is a soft red winter wheat with low protein, making it ideal for cakes, pastry, cereals, crackers, biscuits, and fillings.
Sugar Snap Cookie Method
No. 2 or Better
COOKIE WIDTH (w)
82.6 mm
COOKIE THICKNESS (t)
9.5 mm
w/t RATIO
8.7
COOKIE SPREAD FACTOR
87
The cookie bakes test data point to the same conclusions observed in the analytical and rheological tests, that this year’s quality has been comparable to last year’s and well within the general expectations of the SRW quality and performance.
The width over thickness ratio as well as cookie spread factor are slightly lower than last year but within the acceptable range of soft wheat quality. This could be linked to slightly elevated gluten strength this year.
Advice from an Expert
DANA DICKERSON
Manager, Market Development & Sustainability
Grain Farmers of Ontario
Overall good wheat quality year with consistent results across the production region showing good protein content, acceptable falling numbers, and good functionality.
Users of CESRW can expect a relatively seamless transition from a great quality 2022 crop to another quality 2023 crop.
Improved Viscosity
Good viscosity allows for better versatility during processing and improving functionality as a batter coating and thickening agent.
Great Quality Wheat
With no downgrading on account of fusarium damage and with acceptable falling numbers, millers will enjoy the benefits of a secure supply of great quality CESRW wheat without any concerns.
Bakes Great Cookies
Exhibiting the versatility expected of CESRW flour to produce a wide range of soft wheat products.
Significant Production Volume
15% increase in CESRW production volume compared to 2022.
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