Cereals Canada is a trusted independent source of technical support to customers and others in the cereals value chain. Our staff have expertise in milling, analytical testing and end-use functionality. Our technical experts support the value chain and customers of Canadian cereal grains.
At Cereals Canada, we generate and analyze data that directly supports end-users in understanding the benefits of Canadian cereals and in making high-quality end-products. We also investigate and resolve milling and product functionality issues that are identified by industry and customers.
We are committed to supporting agriculture research by optimizing the use of Canadian cereals in end-products.
Cereals Canada provides customized programs, training and targeted technical support to customers of wheat, barley and oats. These efforts ensure that customers understand the quality characteristics that are unique to Canadian cereals and how to optimize the performance of Canadian cereals in milling and end-product processing.
We work with our members and representatives from the cereals value chain to provide in-market technical support activities as well as training at our Cereals Canada facilities. Cereals Canada programs for domestic industry members are focused on increasing understanding of end-use customer cereals quality requirements.
Cereals Canada supports our members and others in the cereals value chain with six technical laboratories located in our office.
The Analytical Services laboratory is equipped with a wide range of equipment to measure physical, compositional, rheological and functional properties of Canadian cereals and grains.
Fresh, dried, steamed, boiled and instant steamed and deep-fried noodles can be processed and evaluated for quality in our facility. Processing and analysis of steamed breads, dumplings and other end-products is also performed. The Asian products facility is equipped with lab and pilot scale equipment to accommodate small sample sizes as well as simulate the processing of noodles following commercial practices.
The pilot bakery is equipped to simulate baking processes commonly used in large and small commercial bakeries throughout the world. It includes a variety of mixers, molders, baking pans and ovens to evaluate baking performance in pan bread and other baked goods. Baking evaluations are conducted on flour milled from all classes of Canadian wheat and with inclusions of other cereal grains, pulses and specialty crops.
The baking facilities are equipped with lab and pilot scale processing equipment and allow to evaluate flour baking performance in pan bread and other baked end-products. Equipment in the test bakery can accommodate analyses of small sample sizes.
Cereals Canada’s pilot roller mill is a swing mill capable of milling both common and durum wheat. The pilot and lab scale mills are used to evaluate milling performance and attributes of Canadian wheat and pulses. Focusing on the commercial application of Canadian wheat, we have the smallest industrial Bühler pilot mill available which enables us to provide the flexibility, efficiency, yield and product quality that’s required to meet customer’s needs.
Pasta and Extruded Products
Similar to commercial pasta plants around the world, our pasta processing equipment can be used to produce pasta using different formulations, drying conditions and ingredients. It also has the capability to produce gluten-free pasta. Lab scale pasta processing equipment is used for small-scale processing. Evaluations are focused on Canada Western Amber Durum (CWAD) wheat but also include other wheat classes, cereal grains and pulses.
Extrusion equipment (Clextral twin screw extruder) is also located in this facility and is used for the production and evaluation of various extruded products such as snack foods and breakfast cereals.
Pulse Processing and Specialty Milling
The pulse processing and specialty milling facility is equipped to process all market classes of Canadian pulses including peas, beans, chickpeas and lentils. Pilot scale dehulling and splitting equipment allows for the processing of large quantities of pulses with maximum efficiency, whereas bench-top equipment is used to process small quantities for research purposes. Specialty mills, including hammer, pin, stone and Ferkar knife mills, and fractionation equipment are used to further process pulses into flours and fractions.