Quality of western Canadian wheat exports, 2013

Introduction

This bulletin reports quality data for cargoes of all classes of western Canadian wheat exported by ship from February 1 to July 31, 2013. Two types of information are presented:

  • Distribution tables for moisture content, test weight and other grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  • Quality data (wheat and flour characteristics, milling, end-use quality) for weighted composite samples that represent all cargoes of a given grade (and protein segregate where appropriate) exported during the six-month period. Separate composites representing Atlantic and Pacific shipments were prepared and tested for Wheat, Canada Western Red Spring. Bicoastal composites were prepared and tested for Wheat, Canada Western Amber Durum and Wheat, Canada Prairie Spring Red. Quality data are not available for classes or protein segregates where insufficient sample was received for compositing due to low/no tonnage exported.

Variety registration and class designation lists ensure that a high degree of uniformity in quality is maintained in export shipments. Under the authority of the Canada Grain Act, the Canadian Grain Commission establishes and maintains lists of wheat varieties eligible to be graded into each wheat class. A listing of varieties included in the Canadian Grain Commission variety designation list for each class may be found on the Canadian Grain Commission website.

Wheat, Canada Western Red Spring

Wheat, Canada Western Red Spring (CWRS) is well known for its excellent milling and baking quality. Four milling grades are available, the top two of which are further segregated according to protein content. Guaranteed minimum protein content is reported on a 13.5% moisture basis.

Higher protein CWRS wheat is highly suitable for blending and for the production of high volume pan bread. It is also commonly used alone or in blends with other wheat for the production of hearth bread, steamed bread, noodles, flat bread and common wheat pasta.

The predominant varieties of Wheat, Canada Western Red Spring represented in export cargoes were Harvest, Lillian, CDC Go, and Unity, as well as Stettler, CDC Abound, Superb, Glenn and Goodeve.

Quality parameter

Wheat, Canada Western Red Spring - Atlantic export cargo composites - Third and fourth quarters 2012-2013
Quality parameter Footnote 1 No. 2 CWRS or better
Guaranteed minimum protein content, %
14.5
Wheat
Weight per 1000 kernels, g 30.9
Protein content, % 14.5
Protein content, % (dry matter basis) 16.8
Ash content, % 1.65
Falling number, s 460
PSI 54
Milling Flour Yield
Clean wheat basis, % 76.0
0.50% ash basis, % 75.5
Flour
Protein content, % 13.7
Wet gluten content, % 37.6
Ash content, % 0.51
Brightness,³ L* 91.2
Redness,³ a* 0.54
Yellowness,³ b* 9.75
Starch damage, % 8.1
Maltose value, g/100 g 740
Farinogram
Absorption, % 67.3
Development time, min 7.0
Mixing tolerance index, BU 25
Stability, min 11.0
Extensogram
Length, cm 22.8
Height at 5 cm, BU 242
Maximum height, BU 490
Area, cm2 140
Alveogram
Length, mm 64
P (height x 1.1), mm 117
W, x 10 -4 joules 290
Baking (Canadian Short Process baking test)
Absorption, % 70
Mixing energy, W-h/kg 10.5
Mixing time, min 4.0
Loaf volume, cm3/100 g flour 1100
Wheat, Canada Western Red Spring - Pacific export cargo composites - Third and fourth quarters 2012-2013
Quality parameter Footnote 1 No. 1 CWRS No. 2 CWRS No. 2 CWRS or better
Guaranteed minimum protein content, %
13.0-13.9 13.0-13.9 14.5
Wheat
Weight per 1000 kernels, g 35.4 35.1 34.2
Protein content, % 13.6 13.9 14.5
Protein content, % (dry matter basis) 15.7 16.1 16.8
Ash content, % 1.57 1.62 1.64
Falling number, s 465 440 430
PSI 53 54 54
Milling Flour Yield
Clean wheat basis, % 76.3 76.0 76.2
0.50% ash basis, % 76.3 75.5 76.2
Flour
Protein content, % 13.0 13.3 13.8
Wet gluten content, % 36.6 37.2 39.5
Ash content, % 0.50 0.51 0.50
Brightness,³ L* 91.4 91.3 91.2
Redness,³ a* 0.49 0.51 0.54
Yellowness,³ b* 9.90 9.85 9.82
Starch damage, % 8.8 8.5 8.3
Maltose value, g/100 g 675 595 630
Farinogram
Absorption, % 68.3 68.1 69.0
Development time, min 6.0 4.5 5.0
Mixing tolerance index, BU 20 27 11
Stability, min 10.5 11.0 11.0
Extensogram
Length, cm 20.3 22.9 24.3
Height at 5 cm, BU 250 210 202
Maximum height, BU 443 388 386
Area, cm2 117 116 123
Alveogram
Length, mm 61 65 56
P (height x 1.1), mm 133 125 127
W, x 10-4 joules 305 295 271
Baking (Canadian Short Process baking test)
Absorption, % 71 71 72
Mixing energy, W-h/kg 9.2 8.9 8.9
Mixing time, min 3.5 3.4 3.4
Loaf volume, cm3/100 g flour 1020 1090 1035

Moisture content, test weight and other grade determining factors

Atlantic export cargoes of CWRS wheat, third and fourth quarters, 2012-2013

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 1 CWRS
Guaranteed minimum protein content, %
13.5 14.0 Not segregated by protein content
Number of cargoes 7 11 6
Thousands of tonnes 41 121 122
Moisture content, %
Weighted mean 12.6 12.6 12.7
Standard deviation 0.37 0.27 0.21
Minimum 12 12.2 12.4
Maximum 13 13.1 13
Test weight, kg/hL
Weighted mean 83.5 83.9 83.1
Standard deviation 0.5 0.54 0.43
Minimum 82.8 83 82.5
Maximum 84.1 84.6 83.6
Wheats of other classes, %
Weighted mean 0.193 0.144 0.367
Cereal grains other than wheat, %
Weighted mean 0.023 0.023 0.05
Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 2 CWRS
Guaranteed minimum protein content, %
13.5 14 14.5 Not segregated by protein content
Number of cargoes 1 3 2 46
Thousands of tonnes 9 58 32 794
Moisture content, %
Weighted mean 12.3 12.9 12.7 12.8
Standard deviation 0 0 0 0.28
Minimum 12.3 12.9 12.7 11.8
Maximum 12.3 12.9 12.7 13.4
Test weight, kg/hL
Weighted mean 83.5 82.9 83 82.6
Standard deviation 0 0.22 0 0.77
Minimum 83.5 82.8 83 80.1
Maximum 83.5 83.2 83 84.4
Wheats of other classes, %
Weighted mean 0.3 0.64 0.508 0.715
Cereal grains other than wheat, %
Weighted mean 0.021 0.064 0.028 0.079

Pacific export cargoes of CWRS wheat, third and fourth quarters, 2012-2013

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 1 CWRS
Guaranteed minimum protein content, %
12.5 13.0 13.5 14.5 Not segregated by protein content
Number of cargoes 1 3 3 3 38
Thousands of tonnes 12 92 40 77 939
Moisture content, %
Weighted mean 12 12.2 12.1 12.6 12.5
Standard deviation 0 0.4 0.26 0.17 0.53
Minimum 12 12 11.9 12.3 10.8
Maximum 12 12.7 12.4 12.6 13.3
Test weight, kg/hL
Weighted mean 84.7 83.7 84.1 83.2 83.6
Standard deviation 0 0.4 0.11 0.2 0.38
Minimum 84.7 83.5 84 83.1 82.9
Maximum 84.7 84.2 84.2 83.5 84.3
Wheats of other classes, %
Weighted mean 0.4 0.712 0.389 0.275 0.247
Cereal grains other than wheat, %
Weighted mean 0.075 0.093 0.079 0.085 0.099
Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 2 CWRS
Guaranteed minimum protein content, %
13.0 13.5 14.0 14.5 Not segregated by protein content
Number of cargoes 1 15 7 3 119
Thousands of tonnes 6 330 133 75 2613
Moisture content, %
Weighted mean 13.2 12.6 12.5 13.1 12.9
Standard deviation 0 0.29 0.41 0.12 0.37
Minimum 13.2 12.1 12.2 12.9 12
Maximum 13.2 13.1 13.1 13.1 14.2
Test weight, kg/hL
Weighted mean 82.5 83.1 82.8 82 82.7
Standard deviation 0 0.42 0.82 0.6 0.8
Minimum 82.5 82.4 81.1 81.1 80.8
Maximum 82.5 83.7 83.4 82.3 88.8
Wheats of other classes, %
Weighted mean 0.001 0.384 0.394 0.395 0.336
Cereal grains other than wheat, %
Weighted mean 0.121 0.212 0.225 0.17 0.17
Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 3 CWRS
Not segregated by protein content
Number of cargoes 1
Thousands of tonnes 11
Moisture content, %
Weighted mean 12.4
Standard deviation 0
Minimum 12.4
Maximum 12.4
Test weight, kg/hL
Weighted mean 83.6
Standard deviation 0
Minimum 83.6
Maximum 83.6
Wheats of other classes, %
Weighted mean 1.1
Cereal grains other than wheat, %
Weighted mean 0.743

Footnotes

Footnote 1

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

Return to footnote 1 referrer

Wheat, Canada Western Amber Durum

Canada has an international reputation as a reliable supplier of high quality durum wheat, furnishing about half of the world’s exports in recent years. The attributes of Canadian durum that attract demand are reliability of supply, cleanliness, uniformity and consistency within and between shipments, and excellent end-product quality.

Canada has a strong commitment to quality. This extends to strict varietal control to protect the inherent quality of all grades of amber durum wheat and to strict adherence to wheat grade standards. The requirement that only durum varieties of high intrinsic quality are registered is a cornerstone of the Canadian grading system.

The predominant varieties of Wheat, Canada Western Amber Durum represented in export cargoes were Strongfield and CDC Verona, as well as AC Navigator, AC Avonlea, and Kyle.

Moisture content, test weight and other grade determining factors

Export cargoes of CWAD wheat, third and fourth quarters, 2012-2013

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 1 CWAD No. 2 CWAD No. 3 CWAD
Atlantic Pacific Atlantic Pacific Atlantic Pacific
Number of cargoes 22 14 28 22 7 3
Thousands of tonnes 334 204 377 469 58 106
Moisture content, %
Weighted mean 11.4 10.9 11.7 11.4 11.9 11.7
Standard deviation 0.34 0.32 0.31 0.4 0.31 0.42
Minimum 11 10.6 11.2 10.8 11.5 11.5
Maximum 12.4 11.8 12.3 12.4 12.4 12.3
Test weight, kg/hL
Weighted mean 83.6 83.7 83.4 83.3 82.6 82.7
Standard deviation 0.61 0.38 0.54 0.34 0.67 0.3
Minimum 82.1 83.1 81.9 82.7 81.1 82.5
Maximum 84.6 84.2 84.5 84.4 82.9 83.1
Vitreous kernels, %
Weighted mean 90.2 89.4 87.2 87.8 84.5 87.7
Wheats of other classes, %
Weighted mean 0.693 0.81 0.977 0.939 0.901 0.931
Cereal grains other than wheat, %
Weighted mean 0.074 0.09 0.184 0.131 0.119 0.198

Wheat, Canada Western Hard White Spring

Wheat, Canada Western Hard White Spring (CWHWS) is a hard white spring wheat with superior milling quality producing flour with excellent colour. It is suitable for bread and noodle production.

There are three milling grades in the CWHWS class.

Moisture content, test weight and other grade determining factors

Export cargoes of CWHWS wheat, third and fourth quarters, 2012-2013

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 1 CWHWS
Number of cargoes 2
Thousands of tonnes 27
Moisture content, %
Weighted mean 12.6
Standard deviation 0.21
Minimum 12.3
Maximum 12.6
Test weight, kg/hL
Weighted mean 84.1
Standard deviation 0.49
Minimum 84
Maximum 84.7
Wheats of other classes, %
Weighted mean 0.435
Cereal grains other than wheat, %
Weighted mean 0.041

Wheat, Canada Prairie Spring Red

Wheat, Canada Prairie Spring Red (CPSR), used alone or in blends, has quality characteristics suitable for the production of various types of hearth bread, flat bread, noodles and related products.

The most commonly grown varieties eligible for milling grades of CPSR are AC Foremost and 5700PR, as well as AC Crystal and 5702PR.

Quality Parameter

Wheat, Canada Paririe Spring Red - Export cargo composites - Third and fourth quarters 2012-2013
Quality parameter Footnote 2 No. 1 CPSR
Wheat
Weight per 1000 kernels, g 39.7
Protein content, % 12.4
Protein content, % (dry matter basis) 14.3
Ash content, % 1.53
Falling number, s 425
PSI 58
Milling Flour Yield
Clean wheat basis, % 75.8
0.50% ash basis, % 76.8
Flour
Protein content, % 11.4
Wet gluten content, % 30.2
Ash content, % 0.48
Brightness,³ L* 91.7
Redness,³ a* 0.35
Yellowness,³ b* 8.57
Starch damage, % 7.3
Maltose value, g/100 g 600
Farinogram
Absorption, % 63.8
Development time, min 6.5
Mixing tolerance index, BU 20
Stability, min 10.0
Extensogram
Length, cm 22.7
Height at 5 cm, BU 272
Maximum height, BU 549
Area, cm2 157
Alveogram
Length, mm 71
P (height x 1.1), mm 97
W, x 10-4 joules 250
Baking (Canadian Short Process baking test)
Absorption, % 68
Mixing energy, W-h/kg 11.6
Mixing time, min 4.2
Loaf volume, cm3/100 g flour 1010

Moisture content, test weight and other grade determining factors

Export cargoes of CPSR wheat, third and fourth quarters, 2012-2013

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 1 CPSR
Number of cargoes 16
Thousands of tonnes 163
Moisture content, %
Weighted mean 13.5
Standard deviation 0.21
Minimum 13
Maximum 13.7
Test weight, kg/hL
Weighted mean 81.3
Standard deviation 1
Minimum 80.1
Maximum 83.5
Wheats of other classes, %
Weighted mean 0.844
Cereal grains other than wheat, %
Weighted mean 0.238
Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 2 CPSR
Number of cargoes 4
Thousands of tonnes 25
Moisture content, %
Weighted mean 13.6
Standard deviation 0.22
Minimum 13.3
Maximum 13.8
Test weight, kg/hL
Weighted mean 81.3
Standard deviation 1.41
Minimum 79.5
Maximum 82.9
Wheats of other classes, %
Weighted mean 1.48
Cereal grains other than wheat, %
Weighted mean 0.516

Footnotes

Footnote 2

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

Return to footnote 2 referrer

Wheat, Canada Western Red Winter

Wheat, Canada Western Red Winter (CWRW) is a hard wheat exhibiting excellent milling quality. It is available in two milling grades. Flour produced from high grade CWRW wheat performs well in the production of hearth bread (such as French-style bread) and certain types of noodles, and is also suitable for the production of various types of flat bread, steamed bread and related products.

The most commonly grown varieties elliglible for milling grades of CWRW are CDC Buteo, CDC Falcon, and CDC Osprey.

Moisture content, test weight and other grade determining factors

Export cargoes of CWRW wheat, third and fourth quarters, 2012-2013

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 1 CWRW No. 2 CWRW No. 3 CWRW
Number of cargoes 6 1 1
Thousands of tonnes 42 1 17
Moisture content, %
Weighted mean 12.9 12.8 13.3
Standard deviation 0.24 0 0
Minimum 12.6 12.8 13.3
Maximum 13.2 12.8 13.3
Test weight, kg/hL
Weighted mean 82.5 82.8 83.2
Standard deviation 0.45 0 0
Minimum 82.2 82.8 83.2
Maximum 83.2 82.8 83.2
Wheats of other classes, %
Weighted mean 0.712 0.6 0.3
Cereal grains other than wheat, %
Weighted mean 0.024 0.059 0.016

Wheat, Canada Western Soft White Spring

Wheat, Canada Western Soft White Spring (CWSWS) is a lower protein, soft wheat with weak dough properties. Flour milled from this wheat is suitable for producing cookies, cakes, biscuits and related products. Alone or in blends with stronger wheat, CWSWS wheat can also be used to produce crackers, flat bread, steamed bread and certain types of noodles.

The most commonly grown varieties of CWSWS are AC Andrew and Sadash.

Moisture content, test weight and other grade determining factors

Export cargoes of CWSWS wheat, third and fourth quarters, 2012-2013

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 2 CWSWS
Number of cargoes 2
Thousands of tonnes 23
Moisture content, %
Weighted mean 13.5
Standard deviation 0.49
Minimum 13.1
Maximum 13.8
Test weight, kg/hL
Weighted mean 83.2
Standard deviation 0.21
Minimum 83
Maximum 83.3
Wheats of other classes, %
Weighted mean 1.531
Cereal grains other than wheat, %
Weighted mean 0.139

Wheat, Canada Western Extra Strong

Wheat, Canada Western Extra Strong (CWES) is a red spring wheat. The most widely grown varieties are Bluesky, Burnside, Glencross VB and Glenlea.

Flour milled from this wheat is characterized by very strong gluten. Dough made from CWES wheat flour cannot be properly developed at the normal farinograph speed of 63 rpm and must be tested at the higher speed of 90 rpm to obtain a true mixing peak.

The strong physical dough properties of CWES wheat make it ideal for blending and for specialty products in which very high gluten strength is needed.

Two milling grades have been established for this class.

Contacts

Brigitte Dupuis
Chemist, Bread Wheat Research
Grain Research Laboratory
1404-303 Main Street
Winnipeg MB  R3C 3G8
Telephone: 204-983-8033 or
1-800-853-6705
Email: brigitte.dupuis@grainscanada.gc.ca

Linda Schlichting
Chemist, Durum Wheat Research
Grain Research Laboratory
1404-303 Main Street
Winnipeg MB  R3C 3G8
Telephone: 204-984-8450 or
1-800-853-6705
Email: linda.schlichting@grainscanada.gc.ca