Quality of western Canadian wheat exports 2018

Canada Western Red Spring wheat

Canada Western Red Spring wheat

Wheat, Canada Western Red Spring - Export cargo composites
Third and fourth quarters 2017 to 2018- 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 83.9 83.2 84.0 83.7
Particle Size Index, % 50 51 51 52
Protein content, % 13.3 13.4 13.6 13.3
Protein content, % (dry matter basis) 15.4 15.4 15.7 15.4
Ash content, % 1.47 1.49 1.42 1.45
Falling number, s 435 385 400 405
Milling Flour Yield
Clean wheat basis, % 77.3 76.1 76.4 76.1
0.50% ash basis, % 81.3 79.1 80.4 79.6
Flour - 74% extraction
Protein content, % 12.4 12.4 12.8 12.5
Wet gluten content, % 33.8 33.8 35.5 35.6
Gluten Index, % 96.8 95.8 92.6 92.5
Ash content, % 0.42 0.44 0.42 0.43
Dough sheet (water) brightness, L* at 2h 79.6 79.1 80.0 79.7
Dough sheet (water) redness, a* at 2h 2.98 2.95 2.81 2.73
Dough sheet (water) yellowness, b* at 2h 24.9 24.6 24.7 24.0
Starch damage, % 8.7 8.5 8.5 8.6
Amylograph Peak Viscosity, BU 670 570 630 535
Farinogram
Absorption, % 63.9 63.5 65.3 65.0
Dough Development time, min 6.00 6.00 5.75 5.75
Stability, min 9.0 8.5 7.5 6.5
Mixing tolerance index, BU 35 35 35 40
Extensogram (135 minutes)
Maximum resistance, BU 470 466 429 447
Extensibility - Length, cm 20.9 21.3 22.2 19.5
Area, cm2 123 124 123 112
Alveogram Footnote2
P (height x 1.1), mm 120 113 121 125
L (length), mm 83 93 95 85
W, x 10 -4 joules 358 362 388 361
Baking (Canadian Short Process)
Absorption, % 67 68 69 69
Mixing time, min 4.6 4.5 3.9 3.7
Mixing energy, W-h/kg of dough 11.1 10.9 9.7 8.7
Loaf volume, cm3/100 g flour 1025 1000 1020 960
Canada Western Amber Durum wheat

Canada Western Amber Durum wheat

Wheat, No. 1, 2 and 3 Canada Western Amber Durum - Export cargo composites
Third and fourth quarters 2017 to 2018
Quality parameterFootnote1 No.1 CWAD No. 2 CWAD No. 3 CWAD
Wheat
Test weight, kg/hL 82.2 82.2 81.7
Weight per 1000 kernels, g 39.7 40.1 39.4
Vitreous kernels, % 91 84 70
Protein content, % 13.9 14.1 13.8
Ash content, % 1.44 1.52 1.54
Falling number, sec 530 470 430
Milling - Allis-Chalmers Mill
Total milling yield, % 74.3 74.0 74.3
Semolina yield, % 65.5 65.0 64.7
SemolinaFootnote3 speck count per 50 cm2
Total specks 10 14 23
Dark specks 2 3 5
Large specks (≥ 0.06 mm2) 5 7 12
Semolina
Protein content, %  12.9 13.1 12.6
Wet gluten content, % 33.3 33.6 32.2
Gluten index, % 71 74 73
Ash content, % 0.66 0.69 0.69
Yellow pigment content, ppm 9.5 9.6 9.2
Yellowness, b* 32.2 32.0 31.0
Alveogram
P (height x 1.1), mm 73 74 68
L (length), mm 99 90 99
P/L 0.74 0.82 0.69
W, x 10-4 joules 211 199 194
Spaghetti colour dried at 85oC
Brightness, L* 72.5 71.7 70.9
Redness, a* 5.0 5.7 6.7
Yellowness, b* 64.4 64.2 62.4
Spaghetti texture dried at 85oC
Peak cutting force, g 649 650 586
Dry strand diameter, mm 1.69 1.69 1.69
Cooked strand diameter, mm 2.55 2.56 2.54
Canada Prairie Spring Red wheat

Canada Prairie Spring Red wheat

Wheat, No. 1 Canada Prairie Spring Red - Bicoastal export cargo composites
Third and fourth quarters 2017 to 2018 - Bühler mill
Quality parameter Footnote1 No. 1 CPSR
Wheat
Test Weight, kg/hL 82.4
Particle Size Index, % 54
Protein content, % 11.8
Protein content, % (dry matter basis) 13.7
Ash content, % 1.40
Falling number, s 430
Milling Flour Yield
Clean wheat basis, % 76.7
0.50% ash basis, % 80.2
Flour - 74% extraction
Protein content, % 11.0
Wet gluten content, % 29.7
Gluten Index, % 96.6
Ash content, % 0.43
Dough sheet (water) brightness, L* at 2h 78.7
Dough sheet (water) redness, a* at 2h 2.53
Dough sheet (water) yellowness, b* at 2h 22.8
Starch damage, % 8.0
Amylograph Peak Viscosity, BU 555
Farinogram
Absorption, % 62.6
Dough Development time, min 5.25
Stability, min 7.0
Mixing tolerance index, BU 40
Extensogram (135 minutes)
Maximum resistance, BU 455
Extensibility - Length, cm 18.1
Area, cm2 107
Alveogram
P (height x 1.1), mm 120
L (length), mm 69
W, x 10-4 joules 293
Baking (Canadian Short Process)
Absorption, % 65
Mixing time, min 4.2
Mixing energy, W-h/kg of dough 10.0
Loaf volume, cm3/100 g flour 980
Date modified: