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 has high protein content and high protein quality which means it can improve the quality of a blend if milled with lower-quality wheat.
Top 5 varieties grown this year
- AAC Brandon
- AAC Viewfield
- AAC Starbuck
- AAC Wheatland
- CDC Landmark
2022 EXECUTIVE SUMMARY
PRODUCTION
21,076,610 MT
% of TOTAL WHEAT GROWN IN CANADA
60%
Advice from an Expert
Sound wheat with good gluten strength
Grading Factors
92.9% is No. 1 and No. 2.
Improvement over 2021
Protein
13.9% protein content. Protein content is higher than the 10-year average of 13.6%.
Milling Quality
Good test weight with Falling Numbers
over 350 seconds
Application Performance
Baking: high absorption, good loaf volume. Noodles: good texture and colour retention
CWRS
Milling Quality
No.1, Western Composite
TEST WEIGHT
83.6 kg/hL
Slightly higher than last year
WEIGHT PER 1,000 KERNELS
33.6 g
Comparable to last year
ASH CONTENT
1.52%
Higher than last year
MILLING FLOUR YIELD
75.2%
Comparable to last year
Milling Quality
No.1, Eastern Composite
TEST WEIGHT
83.4 kg/hL
Slightly higher than last year
WEIGHT PER 1,000 KERNELS
33.0 g
Comparable to last year
ASH CONTENT
1.60%
Higher than last year
MILLING FLOUR YIELD
76.3%
Comparable to last year
Milling Quality
No.2, Prairie Composite
TEST WEIGHT
81.2 kg/hL
Slightly higher than last year
WEIGHT PER 1,000 KERNELS
34.3 g
Comparable to last year
ASH CONTENT
1.57%
Higher than last year
MILLING FLOUR YIELD
75.2%
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 tolerant in all baking processes.
CWRS from the 2022 crop year has good stability which provides tolerance to overmixing.
Baking (No-time Dough Using Straight Grade Flour)
No. 1, Western Composite
ABSORPTION
69%
MIXING TIME
6.3 min
SPECIFIC VOLUME
7.9 cm3/g
TOTAL SCORE
9.1 / 10
No. 1, Eastern Composite
ABSORPTION
68%
MIXING TIME
6.6 min
SPECIFIC VOLUME
7.5 cm3/g
TOTAL SCORE
9.4 / 10
No. 2, Prairie Composite
ABSORPTION
67%
MIXING TIME
6.6 min
SPECIFIC VOLUME
7.7 cm3/g
TOTAL SCORE
9.5 / 10
Baking (Sponge & Dough Using Straight Grade Flour)
No. 1, Western Composite
ABSORPTION
68%
MIXING TIME
8.4 min
SPECIFIC VOLUME
7.2 cm3/g
TOTAL SCORE
9.5 / 10
No. 1, Eastern Composite
ABSORPTION
67%
MIXING TIME
87.7 min
SPECIFIC VOLUME
7.4 cm3/g
TOTAL SCORE
9.7 / 10
No. 2, Prairie Composite
ABSORPTION
66%
MIXING TIME
8.1 min
SPECIFIC VOLUME
7.7 cm3/g
TOTAL SCORE
9.6 / 10
Noodle Analysis
CWRS is suitable for a wide range of noodles, including white salted, yellow alkaline, egg, and instant noodles. Dough produced from flour milled from CWRS is well-balanced, having both elasticity and extensibility which assists with the formation of a uniform gluten matrix and ensures smooth sheeting during processing. Flour milled from CWRS 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, providing excellent colour retention and texture.
Fresh Yellow Alkaline Noodles (Using 74% Extraction Flour)
No. 1, Western Composite
MAX CUTTING STRESS
28.5 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 74.2
a*: 0.15
b*: 25.3
No. 1, Eastern Composite
MAX CUTTING STRESS
35.0 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 72.7
a*: 0.45
b*: 26.0
Fresh White Salted Noodles (Using 74% Extraction Flour)
No. 1, Western Composite
MAX CUTTING STRESS
28.5 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 75.7
a*: 1.73
b*: 25.3
No. 1, Eastern Composite
MAX CUTTING STRESS
26.3 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 74.8
a*: 2.06
b*: 24.9
More than just cooked noodles
Udon noodles
These thick, wheat-flour noodles are a staple in Japan where they are most often served in soup or stir-fries.
Instant noodles
Eaten in countries around the world, these dried noodles are a fast meal for many. Add hot water and seasoning and they are ready to eat.
Hokkien mee
Using yellow alkaline noodles, variations of this dish that originated in China are now popular in Indonesia, Malaysia, Singapore, and Thailand.
Advice from an Expert
ELAINE SOPIWNYK
Vice President of Technical Services
With high protein content and good test weight, as well as good gluten functionality and colour, the 2022 CWRS crop provides the high quality that millers and end-product processors expect. The gluten quality of the 2022 CWRS crop provides a good balance of elasticity and extensibility, making it an excellent choice for various end products.
Good Baking Quality
Flour milled from CWRS results in dough that has good processing and excellent fermentation tolerance due to its strong, yet extensible gluten properties. Breads will have good end-product quality, including loaf volume and crumb characteristics.
Good Noodle Quality
Noodles made with flour milled from CWRS have excellent colour, colour retention, and texture.
Download All 2022 Wheat Crop Details
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