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.
2024 EXECUTIVE SUMMARY
ONTARIO PRODUCTION
2.2 million tonnes
% of TOTAL WHEAT GROWN IN CANADA
7%
% of WINTER WHEAT GROWN IN CANADA
81%
Advice from an Expert
CESRW shows consistent quality in all growing regions with a very high percentage of wheat in the milling grades. It has a good Falling Number with an average of 323 seconds. Mildew was the primary downgrading factor between No. 1 and No. 2.
Grading Factors
88% graded No. 2 or above
Protein
9%
Protein levels are acceptable for this class. Wheat protein is lower than last year but the flour protein content is similar to last year.
Milling Quality
Milling yield and ash content are higher than last year. Milling yield on a corrected ash basis (0.50%) is lower than last year but it remains within an acceptable range.
Application Performance
Somewhat elevated strength, as expressed by Alveograph P/L ratio, resulted in a lower cookie spread factor which was within an acceptable range.
CESRW
Milling Quality
No.2 or Better
TEST WEIGHT
79.3 kg/hL
Higher than last year
WEIGHT PER 1,000 KERNELS
35.7 g
Higher than last year
ASH CONTENT (wheat)
1.24%
Lower than last year
MILLING FLOUR YIELD
72.7%
Higher than last year, however when corrected to 0.5% constant ash basis, flour yield is lower than last year (73.2%) but still within an acceptable range
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. 1, Prairie Composite
COOKIE WIDTH (w)
80.3 mm
COOKIE THICKNESS (t)
10.4 mm
w/t RATIO
7.7
COOKIE SPREAD FACTOR
77
Cookie thickness is slightly higher than last year, and width is slightly lower resulting in a lower cookie spread factor but still within an acceptable range. This can occur when the water absorption is slightly higher, and gluten strength is slightly stronger. The Farinograph and Alveograph data reflect these findings.
Advice from an Expert
DANA DICKERSON
Manager, Market Development & Sustainability
Grain Farmers of Ontario
Overall, we are seeing another good quality year with consistent results across the production region and comparable physical, analytical, rheological and end use quality. This year’s crop was characterized by good test weight, kernel weight and acceptable protein content with low protein loss. This is coupled with sound wheat quality as exhibited by improved Falling Number and Amylograph peak viscosity, which makes CESRW well suited for use in cookies, coatings, batter, thickening agents and a wide range of end use applications typical of soft wheat.
Comparable SRC values with somewhat higher gluten strength as shown by the Farinograph and Alveograph results, are all within the acceptable range which suggests a relatively seamless transition between crop years.
Great Quality Wheat
With minimal downgrading and strong Falling Number, millers will enjoy the benefits of a secure supply of great quality CESRW wheat.
Bakes Great Cookies
Exhibiting the versatility expected of CESRW flour to produce a wide range of soft wheat products.
Consistent Production Volume
Production volumes of CESRW remain consistent and strong, with this year’s production in line with the 5-year average.
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