Quality of western Canadian wheat exports 2017

Canada Western Red Spring wheat

Canada Western Red Spring wheat

Wheat, Canada Western Red Spring - Export cargo composites
Third and fourth quarters 2016 to 2017- Bühler mill
Quality parameter Footnote1 No. 2 CWRS (Atlantic) No. 3 CWRS (Atlantic) No. 1 CWRS (Pacific) No. 2 CWRS (Pacific)
Wheat
Test Weight, kg/hL 81.4 81.2 81.9 80.5
Particle Size Index, % 56 56 56 56
Protein content, % 14.0 14.1 14.2 13.7
Protein content, % (dry matter basis) 16.2 16.3 16.4 15.8
Ash content, % 1.61 1.64 1.56 1.57
Falling number, s 390 400 410 370
Milling Flour Yield
Clean wheat basis, % 75.8 76.4 75.8 75.5
0.50% ash basis, % 77.8 78.4 78.3 78.0
Flour - 74% extraction
Protein content, % 13.0 13.0 13.3 12.8
Wet gluten content, % 36.1 35.2 37.9 36.1
Gluten Index, % 93.5 95.0 90.1 94.1
Ash content, % 0.46 0.46 0.45 0.45
Dough sheet (water) brightness, L* at 2h 79.3 79.3 79.4 79.4
Dough sheet (water) redness, a* at 2h 2.94 3.06 2.89 2.80
Dough sheet (water) yellowness, b* at 2h 24.2 24.3 24.4 23.6
Starch damage, % 8.1 7.8 8.0 7.8
Amylograph Peak Viscosity, BU 505 495 510 385
Farinogram
Absorption, % 64.0 63.8 65.1 64.5
Dough Development time, min 6.25 7.00 5.25 6.00
Stability, min 8.5 9.0 6.5 7.0
Mixing tolerance index, BU 30 35 35 35
Extensogram (135 minutes)
Maximum resistance, BU 415 412 430 399
Extensibility - Length, cm 21.9 22.5 21.9 21.6
Area, cm2 117 122 123 112
Alveogram
P (height x 1.1), mm 97 92 105 99
L (length), mm 123 128 125 127
W, x 10 -4 joules 375 357 392 374
Baking (Canadian Short Process)
Absorption, % 68 68 69 69
Mixing time, min 4.2 4.4 4.0 4.3
Mixing energy, W-h/kg of dough 9.0 10.4 9.4 10.3
Loaf volume, cm3/100 g flour 1010 1030 965 985

Moisture content, test weight and other grade determining factors

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.

Grade determining factors for export cargoes of CWRS wheat
Third and fourth quarters, 2016 to 2017
Coast Atlantic Atlantic Pacific Pacific Pacific
Grade No. 2 CWRS No. 3 CWRS No. 1 CWRS No. 2 CWRS No. 3 CWRS
Number of cargoes 50 3 25 135 1
Thousands of tonnes 1065 114 684 3715 12
Moisture content, %
Weighted mean 13.9 14 13.7 14 14.5
Standard deviation 0.21 0.21 0.43 0.36 0
Minimum 13.5 13.8 12.9 11.3 14.5
Maximum 14.5 14.2 14.3 14.5 14.5
Test weight, kg/hL
Weighted mean 81.7 81.5 82 80.9 79.8
Standard deviation 0.68 0.21 1.36 1.38 0
Minimum 80.2 81.3 75.7 66.1 79.8
Maximum 83.1 81.7 83.1 82.2 79.8
Wheats of other classes, %
Weighted mean 0.5 0.9 0.3 0.8 1.3
Cereal grains other than wheat, %
Weighted mean 0.1 0.2 0.1 0.2 0.1
Canada Western Amber Durum wheat

Canada Western Amber Durum wheat

Wheat, No. 2 and 3 Canada Western Amber Durum - Export cargo composites
Third and fourth quarters 2016 to 2017
Quality parameterFootnote2 No. 2 CWAD No. 3 CWAD
Wheat
Test weight, kg/hL 81.9 80.3
Weight per 1000 kernels, g 45.1 43.7
Vitreous kernels, % 77 62
Protein content, % 13.0 12.9
Ash content, % 1.61 1.62
Falling number, sec 415 350
Milling - Allis-Chalmers Mill
Total milling yield, % 75.3 75.2
Semolina yield, % 65.8 65.2
SemolinaFootnote3 speck count per 50 cm2
Total specks 33 37
Dark specks 3 5
Large specks (≥ 0.06 mm2) 21 21
Semolina
Protein content, %  12.2 11.9
Wet gluten content, % 30.6 29.8
Gluten index, % 75 74
Ash content, % 0.72 0.75
Yellow pigment content, ppm 9.1 8.8
Yellowness, b* 30.2 29.1
Alveogram
P (height x 1.1), mm 77 77
L (length), mm 87 84
P/L 0.89 0.92
W, x 10-4 joules 204 197
Spaghetti colour dried at 85oC
Brightness, L* 71.1 70.2
Redness, a* 6.4 7.5
Yellowness, b* 63.0 61.7
Spaghetti texture dried at 85oC
Peak cutting force, g 552 532
Dry strand diameter, mm 1.69 1.68
Cooked strand diameter, mm 2.50 2.50

Moisture content, test weight and other grade determining factors

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.

Grade determining factors for export cargoes of CWAD wheat
Third and fourth quarters, 2016 to 2017
Coast Atlantic Pacific Atlantic Pacific
Grade No. 2 CWAD No. 2 CWAD No. 3 CWAD No. 3 CWAD
Number of cargoes 2 17 30 28
Thousands of tonnes 54 117 622 731
Moisture content, %
Weighted mean 13.4 12.6 13.5 13.5
Standard deviation 0 0.38 0.25 0.42
Minimum 13.4 12.1 13 12.6
Maximum 13.4 13.6 13.9 14.1
Test weight, kg/hL
Weighted mean 81.9 81.8 80.3 80.3
Standard deviation 0.57 0.61 0.61 0.85
Minimum 81.6 80.9 79.4 78.3
Maximum 82.4 83.3 81.9 81.9
Vitreous kernels, %
Weighted mean 75.4 77.4 63 64.6
Wheats of other classes, %
Weighted mean 0.4 0.7 1.5 1.3
Cereal grains other than wheat, %
Weighted mean 0.1 0.1 0.2 0.1
Canada Prairie Spring Red wheat

Canada Prairie Spring Red wheat

Wheat, No. 2 Canada Prairie Spring Red - Bicoastal export cargo composites
Third and fourth quarters 2016 to 2017 - Bühler mill
Quality parameter Footnote1 No. 2 CPSR
Wheat
Test Weight, kg/hL 80.3
Particle Size Index, % 59
Protein content, % 12.1
Protein content, % (dry matter basis) 14.0
Ash content, % 1.48
Falling number, s 330
Milling Flour Yield
Clean wheat basis, % 75.7
0.50% ash basis, % 78.2
Flour - 74% extraction
Protein content, % 11.0
Wet gluten content, % 29.6
Gluten Index, % 96.6
Ash content, % 0.45
Dough sheet (water) brightness, L* at 2h 79.0
Dough sheet (water) redness, a* at 2h 2.47
Dough sheet (water) yellowness, b* at 2h 21.8
Starch damage, % 6.8
Amylograph Peak Viscosity, BU 330
Farinogram
Absorption, % 60.5
Dough Development time, min 6.00
Stability, min 7.5
Mixing tolerance index, BU 40
Extensogram (135 minutes)
Maximum resistance, BU 482
Extensibility - Length, cm 20.0
Area, cm2 126
Alveogram
P (height x 1.1), mm 89
L (length), mm 127
W, x 10-4 joules 333
Baking (Canadian Short Process)
Absorption, % 65
Mixing time, min 4.9
Mixing energy, W-h/kg of dough 10.7
Loaf volume, cm3/100 g flour 900

Moisture content, test weight and other grade determining factors

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.

Grade determining factors for export cargoes of No. 2 CPSR wheat
Third and fourth quarters, 2016 to 2017
Grade No. 2 CPSR
Number of cargoes 12
Thousands of tonnes 181
Moisture content, %
Weighted mean 14
Standard deviation 0.14
Minimum 13.7
Maximum 14.2
Test weight, kg/hL
Weighted mean 80.5
Standard deviation 0.61
Minimum 79.3
Maximum 81.1
Wheats of other classes, %
Weighted mean 1.2
Cereal grains other than wheat, %
Weighted mean 0.2
Date modified: