Quality of western Canadian wheat exports, 2015

Wheat, Canada Western Red Spring

Quality parameter

Wheat, Canada Western Red Spring - Atlantic export cargo composites - Third and fourth quarters 2014-2015 - Bühler mill
Quality parameter Footnote 1 No. 2 CWRS No. 3 CWRS
Guaranteed minimum protein content, %
12.7 - 13.9 13.1-13.4
Wheat
Test Weight, kg/hL 81.8 81.5
Particle Size Index, % 57 56
Protein content, % 13.3 13.4
Protein content, % (dry matter basis) 15.4 15.5
Ash content, % 1.61 1.67
Falling number, s 380 380
Milling Flour Yield
Clean wheat basis, % 75.8 74.9
0.50% ash basis, % 77.8 76.4
Flour - 74% extraction
Protein content, % 12.4 12.4
Wet gluten content, % 33.4 32.8
Gluten Index, % 96.8 97.1
Ash content, % 0.46 0.47
Dough sheet (water) brightness,³ L* at 2h 78.27 78.16
Dough sheet (water) redness,³ a* at 2h 3.04 3.00
Dough sheet (water) yellowness,³ b* at 2h 24.28 24.20
Starch damage, % 7.9 8.0
Amylograph Peak Viscosity, BU 420 345
Farinogram
Absorption, % 63.5 63.3
Dough Development time, min 5.50 5.00
Stability, min 8.0 7.5
Mixing tolerance index, BU 35 40
Extensogram (135 minutes)
Maximum resistance, BU 385 398
Extensibility - Length, cm 22.8 21.9
Area, cm2 119 112
Alveogram
P (height x 1.1), mm 96 94
Length, mm 116 121
W, x 10 -4 joules 353 349
Baking (Canadian Short Process)
Absorption, % 67 66
Mixing time, min 4.7 4.7
Mixing energy, W-h/kg of dough 10.8 11.3
Loaf volume, cm3/100 g flour 990 1010
Wheat, Canada Western Red Spring - Pacific export cargo composites - Third and fourth quarters 2014-2015 - Bühler mill
Quality parameter Footnote 1 No. 1 CWRS No. 2 CWRS No. 3 CWRS
Guaranteed minimum protein content, %
13.0-14.0 12.7-13.9 14.0-14.9  
Wheat
Test Weight, kg/hL 82.8 81.2 81.1 80.5
Particle Size Index, % 57 59 59 58
Protein content, % 13.4 13.5 14.1 13.6
Protein content, % (dry matter basis) 15.5 15.6 16.3 15.7
Ash content, % 1.48 1.57 1.54 1.64
Falling number, s 445 400 405 390
Milling Flour Yield
Clean wheat basis, % 76.2 76.1 76.3 76.0
0.50% ash basis, % 79.2 78.1 79.8 77.5
Flour - 74% extraction
Protein content, % 12.8 12.7 13.4 12.8
Wet gluten content, % 36.0 35.1 37.9 35.5
Gluten Index, % 95.1 93.8 91.2 90.4
Ash content, % 0.44 0.46 0.43 0.47
Dough sheet (water) brightness,³ L* at 2h 79.47 78.90 78.60 77.86
Dough sheet (water) redness,³ a* at 2h 2.93 2.94 2.98 2.93
Dough sheet (water) yellowness,³ b* at 2h 24.56 24.57 24.08 23.93
Starch damage, % 7.9 7.5 7.1 7.4
Amylograph Peak Viscosity, BU 540 495 465 430
Farinogram
Absorption, % 64.4 63.5 64.3 64.3
Dough Development time, min 5.75 5.75 6.00 4.25
Stability, min 8.0 7.0 6.5 7.0
Mixing tolerance index, BU 35 35 35 30
Extensogram (135 minutes)
Maximum resistance, BU 454 426 465 383
Extensibility - Length, cm 21.1 21.0 21.6 23.1
Area, cm2 126 120 130 115
Alveogram
P (height x 1.1), mm 98 91 91 89
Length, mm 125 123 126 134
W, x 10-4 joules 371 343 355 350
Baking (Canadian Short Process)
Absorption, % 67 68 68 67
Mixing time, min 4.2 4.4 4.4 4.3
Mixing energy, W-h/kg of dough 10.8 9.9 11.2 10.7
Loaf volume, cm3/100 g flour 955 985 980 985

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Moisture content, test weight and other grade determining factors

Atlantic export cargoes of CWRS wheat, third and fourth quarters, 2014-2015

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 Not segregated by protein content
Number of cargoes 6 3 61
Thousands of tonnes 127 18 966
Moisture content, %
Weighted mean 14 14.1 14
Standard deviation 0.14 0.06 0.2
Minimum 13.8 14.1 13.5
Maximum 14.2 14.2 14.4
Test weight, kg/hL
Weighted mean 82.6 82.2 82.4
Standard deviation 0.43 0.44 0.65
Minimum 82.3 81.7 80.9
Maximum 83.4 82.5 83.8
Wheats of other classes, %
Weighted mean 0.566 0.534 1.006
Cereal grains other than wheat, %
Weighted mean 0.052 0.06 0.063
Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 3 CWRS
Guaranteed minimum protein content, %
Not segregated by protein content
Number of cargoes 12
Thousands of tonnes 224
Moisture content, %
Weighted mean 13.9
Standard deviation 0.23
Minimum 13.6
Maximum 14.5
Test weight, kg/hL
Weighted mean 82
Standard deviation 0.54
Minimum 81.4
Maximum 83.3
Wheats of other classes, %
Weighted mean 1.385
Cereal grains other than wheat, %
Weighted mean 0.091

Pacific export cargoes of CWRS wheat, third and fourth quarters, 2014-2015

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, %
14.0 Not segregated by protein content
Number of cargoes 1 30
Thousands of tonnes 30 816
Moisture content, %
Weighted mean 13.2 13.3
Standard deviation 0 0.25
Minimum 13.2 12.8
Maximum 13.2 14
Test weight, kg/hL
Weighted mean 83.2 83.1
Standard deviation 0 1.1
Minimum 83.2 77.8
Maximum 83.2 84
Wheats of other classes, %
Weighted mean 0.22 0.251
Cereal grains other than wheat, %
Weighted mean 0.126 0.071
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 2 1 1 166
Thousands of tonnes 63 63 50 10 3885
Moisture content, %
Weighted mean 13.8 13.5 13.4 13.6 13.3
Standard deviation 0 0.35 0 0 0.3
Minimum 13.8 13.2 13.4 13.6 12.2
Maximum 13.8 13.7 13.4 13.6 14
Test weight, kg/hL
Weighted mean 83.1 81.1 82.1 81.3 81.7
Standard deviation 0 0.52 0 0 1.06
Minimum 83.1 80.7 82.1 81.3 71.1
Maximum 83.1 81.5 82.1 81.3 83.3
Wheats of other classes, %
Weighted mean 0.5 0.674 0.3 0.2 0.505
Cereal grains other than wheat, %
Weighted mean 0.086 0.153 0.146 0.183 0.113
Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 3 CWRS
Guaranteed minimum protein content, %
Not segregated by protein content
Number of cargoes 20
Thousands of tonnes 508
Moisture content, %
Weighted mean 13.5
Standard deviation 0.24
Minimum 12.9
Maximum 14
Test weight, kg/hL
Weighted mean 80.8
Standard deviation 0.82
Minimum 78.8
Maximum 82.1
Wheats of other classes, %
Weighted mean 0.962
Cereal grains other than wheat, %
Weighted mean 0.155

 

Footnotes

Footnote 1

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

Wheat, No. 2, 3 and 4 Canada Western Amber Durum - Export cargo composites
Quality parameterFootnote2 No. 2 CWAD No. 3 CWAD No. 4 CWAD
Wheat
Test weight, kg/hL 82.0 80.4 79.6
Weight per 1000 kernels, g 40.5 40.2 39.4
Vitreous kernels, % 77 66 63
Protein content, % 12.9 12.6 12.6
Ash content, % 1.54 1.61 1.61
Falling number, sec 365 265 220
Milling - Allis-Chalmers Mill
Total milling yield, % 74.9 74.7 73.7
Semolina yield, % 65.6 64.8 63.8
Speck count per 50 cm2
Total specks 23 33 42
Dark specks 3 6 9
Large specks (≥ 0.06 mm2) 12 16 21
SemolinaFootnote 3
Protein content, %  12.0 11.7 11.7
Wet gluten content, % 31.4 30.3 30.5
Gluten index, % 77 78 77
Ash content, % 0.68 0.71 0.73
Yellow pigment content, ppm 9.3 9.1 9.1
Yellowness, b* 30.4 29.4 28.6
Dough sheet colour at 24 hrs
Brightness, L* 77.3 79.0 78.2
Redness, a* -0.2 0.1 0.2
Yellowness, b* 34.8 31.3 32.0
Alveogram
P (height x 1.1), mm 72 72 75
Length, mm 76 77 75
P/L 0.95 0.94 1.00
W, x 10-4 joules 180 181 186
Spaghetti colour dried at 85oC
Brightness, L* 75.1 70.7 69.4
Redness, a* 5.6 6.9 7.8
Yellowness, b* 62.1 60.5 59.5
Spaghetti texture dried at 85oC
Peak cutting force, g 574 558 519
Dry strand diameter, mm 1.68 1.68 1.68
Cooked strand diameter, mm 2.44 2.46 2.45

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Moisture content, test weight and other grade determining factors

Export cargoes of CWAD wheat, third and fourth quarters, 2014-2015

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 2 CWAD No. 3 CWAD No. 4 CWAD
Atlantic Pacific Atlantic Pacific Atlantic Pacific
Number of cargoes 1 9 48 27 16 4
Thousands of tonnes 5 96 837 499 209 115
Moisture content, %
Weighted mean 12.8 12.6 13.2 13 13.3 13.3
Standard deviation 0 0.22 0.27 0.26 0.16 0.25
Minimum 12.8 12.2 12.7 12.3 12.9 13.1
Maximum 12.8 12.9 13.8 13.4 13.5 13.7
Test weight, kg/hL
Weighted mean 82.4 81.6 80.6 80.5 79.8 79.6
Standard deviation 0 0.44 0.56 0.48 0.67 1.12
Minimum 82.4 81 79.5 80 78.5 78.1
Maximum 82.4 82.2 82 82.5 80.9 80.5
Vitreous kernels, %
Weighted mean 68.2 76.7 65.9 63.2 57.3 53.3
Wheats of other classes, %
Weighted mean 1.58 0.72 1.63 1.607 2.315 4.738
Cereal grains other than wheat, %
Weighted mean 0.04 0.043 0.049 0.067 0.086 0.1

Footnotes

Footnote 2

Data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.

Return to footnote 2 referrer

Footnote 3

Semolina analysis is conducted using granular products with a constant extraction rate of 70%.

Return to footnote 3 referrer

Wheat, Canada Prairie Spring Red

Quality Parameter

Wheat, Canada Prairie Spring Red - Bicoastal export cargo composites - Third and fourth quarters 2014-2015 - Bühler mill
Quality parameter Footnote 4 No. 1 CPSR No. 2 CPSR
Wheat
Test Weight, kg/hL 81.5 81.4
Particle Size Index, % 59 60
Protein content, % 11.8 11.9
Protein content, % (dry matter basis) 13.7 13.8
Ash content, % 1.42 1.42
Falling number, s 370 350
Milling Flour Yield
Clean wheat basis, % 76.3 75.7
0.50% ash basis, % 78.8 78.2
Flour - 74% extraction
Protein content, % 10.9 11.0
Wet gluten content, % 29.6 29.3
Gluten Index, % 98.0 97.9
Ash content, % 0.45 0.45
Dough sheet (water) brightness,³ L* at 2h 78.77 78.69
Dough sheet (water) redness,³ a* at 2h 2.40 2.35
Dough sheet (water) yellowness,³ b* at 2h 21.64 21.24
Starch damage, % 6.9 6.8
Amylograph Peak Viscosity, BU 475 525
Farinogram
Absorption, % 60.6 60.9
Dough Development time, min 5.25 6.50
Stability, min 7.0 9.0
Mixing tolerance index, BU 40 30
Extensogram (135 minutes)
Maximum resistance, BU 582 565
Extensibility - Length, cm 20.9 20.4
Area, cm2 157 147
Alveogram
P (height x 1.1), mm 87 83
Length, mm 134 135
W, x 10-4 joules 346 335
Baking (Canadian Short Process)
Absorption, % 65 65
Mixing time, min 5.3 5.3
Mixing energy, W-h/kg of dough 15.5 11.8
Loaf volume, cm3/100 g flour 940 945

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Moisture content, test weight and other grade determining factors

Export cargoes of CPSR wheat, third and fourth quarters, 2014-2015

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 1 CPSR No. 2 CPSR
Number of cargoes 4 22
Thousands of tonnes 121 444
Moisture content, %
Weighted mean 13.6 13.6
Standard deviation 0.21 0.29
Minimum 13.4 12.9
Maximum 13.9 14.3
Test weight, kg/hL
Weighted mean 81.9 81.5
Standard deviation 0.44 0.61
Minimum 81.4 80
Maximum 82.4 82.5
Wheats of other classes, %
Weighted mean 0.618 2.28
Cereal grains other than wheat, %
Weighted mean 0.211 0.276

Footnotes

Footnote 4

Data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.

Return to footnote 4 referrer

Wheat, Canada Western Soft White Spring

Quality Parameter

Wheat, Canada Western Soft White Spring - Bicoastal export cargo composites - Third and fourth quarters 2014-2015 - Bühler mill
Quality parameter Footnote 5 No. 2 CWSWS
Wheat
Test Weight, kg/hL 81.9
Particle Size Index, % 72
Protein content, % 9.9
Protein content, % (dry matter basis) 11.5
Ash content, % 1.42
Falling number, s 370
Milling Flour Yield
Clean wheat basis, % 76.7
0.50% ash basis, % 74.2
Flour - 74% extraction
Protein content, % 9.1
Wet gluten content, % 25.3
Gluten Index, % 74.1
Ash content, % 0.55
Starch damage, % 4.2
Amylograph Peak Viscosity, BU 325
Alkaline Water Retention Capacity, % 66.8
Farinogram
Absorption, % 54.2
Dough Development time, min 2.00
Stability, min 1.5
Mixing tolerance index, BU 130
Alveogram
P (height x 1.1), mm 32
Length, mm 71
W, x 10-4 joules 48
Cookie Test
Sugar-snap, width, mm 81.2
Sugar-snap, ratio (width/thickness) 8.5

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Moisture content, test weight and other grade determining factors

Export cargoes of CWSWS wheat, third and fourth quarters, 2014-2015

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 2 CWSWS No. 3 CWSWS
Number of cargoes 7 4
Thousands of tonnes 98 77
Moisture content, %
Weighted mean 13.6 13.7
Standard deviation 0.14 0.1
Minimum 13.4 13.6
Maximum 13.7 13.8
Test weight, kg/hL
Weighted mean 82.7 81.6
Standard deviation 0.51 0.3
Minimum 82.1 81.3
Maximum 83.5 82
Wheats of other classes, %
Weighted mean 1.212 0.057
Cereal grains other than wheat, %
Weighted mean 1.708 0.071

Footnotes

Footnote 5

Data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour.

Return to footnote 5 referrer

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

Dale Taylor
Laboratory Technician
Grain Research Laboratory
1404-303 Main Street
Winnipeg MB  R3C 3G8
Telephone: 204-983-3329 or
1-800-853-6705
Email: dale.taylor@grainscanada.gc.ca