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Table 8 - Wheat, Canada Western Hard White Spring - Export cargo composites - Third and fourth quarters 2007-2008
Quality parameters	No. 1 CWHWS	No. 2 CWHWS
Wheat
Weight per 1000 kernels, g	28.0	29.2
Protein content, %	14.3	13.7
Protein content, % (dry matter basis)	16.5	15.9
Ash content, %	1.59	1.60
Falling number, s	485	465
PSI	51	51
Milling – Flour yield
Clean wheat basis, %	75.6	76.2
0.50% ash basis, %	74.1	75.2
Flour
Protein content, %	13.5	13.0
Wet gluten content, %	35.2	34.5
Ash content, %	0.53	0.52
Grade colour, Satake units	-2.3	-1.9
AGTRON colour, %	75	75
Starch damage, %	7.6	7.9
Amylograph peak viscosity, BU	1065	930
Maltose value, g/100g	2.2	2.4
Farinogram
Absorption, %	64.7	65.3
Development time, min	6.00	6.50
Mixing tolerance index, BU	20	35
Stability, min	10.50	7.50
Extensogram
Length, cm	19	18
Height at 5 cm, BU	305	300
Maximum height, BU	508	490
Area, cm²	120	110
Alveogram
Length, mm	92	90
P (height x 1.1), mm	113	123
W, x 10^-4 joules	370	383
Baking – Canadian Short Process baking test
Absorption, %	65	65
Mixing energy, Watts	57.9	62.7
Mixing time, min	5.4	4.6
Loaf volume, cm³/100 g flour	1105	1050

Unless otherwise specified, data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.