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
- AAC Foray
- 5700PR
Source: Grain Varieties by Acreage, Canadian Grain Commission
2024 EXECUTIVE SUMMARY
PRODUCTION
2,013,104 MT
% of TOTAL WHEAT GROWN IN CANADA
6%
Advice from an Expert
CPSR offers good water absorption and gluten strength resulting in high quality end-products.
Grading Factors
A very high proportion of the 2024 CPSR crop graded No. 1 or No. 2.
Protein
CPSR from the 2024 crop year has good protein content that is comparable to last year and the 5-year average.
Milling Quality
CPSR from the 2024 crop year demonstrates milling performance characteristic of CPSR quality with good test weight.
Application Performance
Flour milled from CPSR has good processing quality, resulting in high-quality pan bread with good loaf volume and crumb structure, and noodles with good colour and colour retention.
CPSR
Milling Quality
No.1, Prairie Composite
TEST WEIGHT
83.0 kg/hL
Similar to last year
WEIGHT PER 1,000 KERNELS
34.4 g
Lower than last year
ASH CONTENT (straight grade flour)
0.42%
Lower than last year
MILLING FLOUR YIELD
74.8%
Similar to last year and the 5-year average
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 2024 CPSR crop has good dough handling properties and fermentation tolerance along with a good gluten strength. It produces pan bread with good loaf volume and crumb structure, and very good crumb colour.
Baking (No-time Dough using straight grade flour)
No. 1, Prairie Composite
ABSORPTION
65%
MIXING TIME
8.3 min
SPECIFIC VOLUME
7.2 cm3/g
TOTAL SCORE
8.9 / 10
Baking (Sponge & Dough using straight grade flour)
No. 1, Prairie Composite
ABSORPTION
64%
MIXING TIME
8.4 min
SPECIFIC VOLUME
6.6 cm3/g
TOTAL SCORE
9.6 / 10
Noodle Analysis
Flour milled from the 2024 CPSR crop has good processing quality resulting in noodles with good 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 (3.5 min cooking time)
27.9 g/mm2
COLOUR (3 h / 24 h)
L*: 77.3 / 72.4
a*: 1.21 / 1.61
b*: 23.8 / 22.9
Advice from an Expert
ELAINE SOPIWNYK
Vice President of Technical Services
The 2024 CPSR crop continues to provide the high-quality customers expect.
Good Baking Quality
Flour milled from the 2024 CPSR crop has good gluten strength with good processing and fermentation tolerance, resulting in overall very good pan bread quality.
Good Noodle Quality
Flour milled from the 2024 CPSR crop has good processing characteristics resulting in fresh noodles with good colour retention and cooked texture.
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