Canada Prairie Spring Red (CPSR)
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
- 5700PR
- AAC Foray
2023 EXECUTIVE SUMMARY
PRODUCTION
2.6 million tonnes
% of TOTAL WHEAT GROWN IN CANADA
8%
Advice from an Expert
CPSR offers a balance of strength and extensibility resulting in high quality end-products.
Grading Factors
94% of the 2023 CPSR crop graded No. 1 and No. 2.
Protein
12.7% protein content which is similar to the 10-year average of 12.5%.
Milling Quality
CPSR from the 2023 crop year has milling performance typical of CPSR quality with good test weight.
Application Performance
Flour milled from CPSR has good processing quality resulting in high-quality bread and noodles.
CPSR
Milling Quality
No.1, Prairie Composite
TEST WEIGHT
83.0 kg/hL
Slightly lower than last year
WEIGHT PER 1,000 KERNELS
37.7 g
Lower than last year
ASH CONTENT
1.41%
Lower than last year
MILLING FLOUR YIELD
74.8%
Lower than last year
CPSR
Applications
End-products made from flour milled from CPSR have good processing properties and end-product qualities.
Bread Analysis
CPSR is a great choice for the production of various baked products such as breads, hearth breads, flat breads, and crackers. Flour milled from the 2023 CPSR crop has good dough handling properties during mixing and processing, and good fermentation tolerance along with a balance of elasticity and extensibility. It produces bread with good loaf volume and crumb structure.
Baking (No-time Dough using straight grade flour)
No. 1, Prairie Composite
ABSORPTION
64%
MIXING TIME
6.3 min
SPECIFIC VOLUME
7.3 cm3/g
TOTAL BREAD SCORE
8.9 / 10
Baking (Sponge & Dough using straight grade flour)
No. 1, Prairie Composite
ABSORPTION
63%
MIXING TIME
6.6 min
SPECIFIC VOLUME
7.1 cm3/g
TOTAL BREAD SCORE
9.4 / 10
Noodle Analysis
Flour milled from the 2023 CPSR crop allows for good noodle processing quality resulting in a smooth and elastic dough to produce noodles with good colour, colour retention and texture. Pasta can also be produced with flour milled from CPSR for markets that prefer pasta made from common (non-durum) wheat.
Fresh White Salted Noodles (Using 74% Extraction Flour)
No. 1, Prairie Composite
MAX CUTTING STRESS (at 3.5 min cooking time)
28.2 g/mm2
COLOUR (3 h / 24 h)
L*: 74.3 / 69.3
a*: 1.32 / 1.87
b*: 23.4 / 22.0
Advice from an Expert
ELAINE SOPIWNYK
Vice President of Technical Services
The 2023 CPSR crop continues to provide the high-quality that is expected from customers.
Good Baking Quality
Flour milled from the 2023 CPSR crop has strong gluten, with a balance of strength and extensibility, ensuring good processing, good fermentation tolerance and overall very good bread quality.
Good Noodle Quality
Flour milled from the 2023 CPSR crop has good processing characteristics resulting in fresh noodles with good colour retention and cooked texture.
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