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

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, 2017 to 2018
Coast Atlantic Atlantic Atlantic Pacific Pacific
Grade No. 1 CWRS No. 2 CWRS 13.5 No. 2 CWRS No. 1 CWRS No. 2 CWRS
Number of cargoes 52 1 29 59 109
Thousands of tonnes 668 9 627 1456 3462
Moisture content, %
Weighted mean 13.1 13 13.2 12.7 13.2
Standard deviation 0.29 0 0.22 0.39 0.48
Minimum 12.5 13 12.9 11.8 11.7
Maximum 13.9 13 13.9 13.6 14.1
Test weight, kg/hL
Weighted mean 84.3 83.8 84.1 84.2 83.9
Standard deviation 0.5 0 0.81 0.47 0.54
Minimum 83.6 83.8 82.1 82.7 82.6
Maximum 86 83.8 85.1 85.6 85.3
Wheats of other classes, %
Weighted mean 0.423 0.7 1.282 0.452 0.641
Cereal grains other than wheat, %
Weighted mean 0.048 0.021 0.175 0.106 0.157
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

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, 2017 to 2018
Coast Atlantic Pacific Atlantic Pacific Atlantic Pacific
Grade No. 1 CWAD No. 1 CWAD No. 2 CWAD No. 2 CWAD No. 3 CWAD No. 3 CWAD
Number of cargoes 19 30 4 7 16 7
Thousands of tonnes 327 536 39 104 323 212
Moisture content, %
Weighted mean 11.7 11.3 12.2 11.4 12.2 11.7
Standard deviation 0.27 0.32 0.16 0.28 0.5 0.36
Minimum 11 10.5 12 10.8 11.5 11.2
Maximum 12.2 11.9 12.4 11.7 13.2 12.3
Test weight, kg/hL
Weighted mean 82.4 82.3 82.2 81.8 81.3 81.3
Standard deviation 0.46 1.39 0.25 0.51 0.71 0.79
Minimum 81.5 80.7 81.9 80.6 79.3 79.6
Maximum 83.2 88.6 82.5 82.1 82.3 82.2
Vitreous kernels, %
Weighted mean 88.1 88.7 86.2 86.5 75.4 78.7
Wheats of other classes, %
Weighted mean 1.045 1.1 1.628 1.039 1.612 1.725
Cereal grains other than wheat, %
Weighted mean 0.044 0.101 0.064 0.138 0.196 0.379
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

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, 2017 to 2018
Grade No. 1 CPSR No. 2 CPSR
Number of cargoes 2 2
Thousands of tonnes 30 22
Moisture content, %
Weighted mean 13.8 13.6
Standard deviation 0.44 0.14
Minimum 13.5 13.5
Maximum 14.1 13.7
Test weight, kg/hL
Weighted mean 82.6 82.9
Standard deviation 0.58 0.78
Minimum 82.2 82.3
Maximum 83 83.4
Wheats of other classes, %
Weighted mean 2.073 0.319
Cereal grains other than wheat, %
Weighted mean 0.076 0.161
Canada Western Red Winter wheat

Canada Western Red Winter wheat

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. 1 CWRW wheat
Third and fourth quarters, 2017 to 2018
Grade No. 1 CWRW
Number of cargoes 1
Thousands of tonnes 6
Moisture content, %
Weighted mean 13.6
Standard deviation 0
Minimum 13.6
Maximum 13.6
Test weight, kg/hL
Weighted mean 82.9
Standard deviation 0
Minimum 82.9
Maximum 82.9
Wheats of other classes, %
Weighted mean 1.5
Cereal grains other than wheat, %
Weighted mean 0.065
Canada Western Soft White Spring wheat

Canada Western Soft White Spring wheat

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 CWSWS wheat
Third and fourth quarters, 2017 to 2018
Grade No. 2 CWSWS
Number of cargoes 2
Thousands of tonnes 43
Moisture content, %
Weighted mean 14.1
Standard deviation 0
Minimum 14.1
Maximum 14.1
Test weight, kg/hL
Weighted mean 83.5
Standard deviation 0.74
Minimum 83
Maximum 84
Wheats of other classes, %
Weighted mean 1.189
Cereal grains other than wheat, %
Weighted mean 0.136
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