Bread and noodles made from CPSR have good quality and process tolerance.
This class is great for breads, hearth breads, flat breads and crackers. It has good mixing and fermentation tolerance. Its dough has good handling properties during mixing and processing, along with strong elasticity and extensibility. It produces bread with good loaf volume and crumb structure.
Asian products and pasta
Noodles made with CPSR have exceptional consistency for enjoyable eating. This class has good hydration rates and produces smooth and elastic dough for noodle processing. It can be used to produce pasta with acceptable firmness and colour if the pasta is made from common (non-durum) wheat.
Popular in North, Central and South America, this circular staple similar to an ultra-thin flatbread is made from corn or wheat flour.
Similar to an empanada, this Bolivian pastry is filled with beef, pork or chicken that’s mixed in a sweet, slightly spicy sauce containing olives, raisins and potatoes.
These Nigerian, bite-sized desserts are similar to macaroons. They’re made with self-rising flour, coconut, eggs and sugar.
Chinese hand-pulled noodles
These labour-intensive wheat flour noodles are made by repeatedly twisting, stretching and folding the dough into noodle strands.
A specialty of the Shanxi province in China, the dough for these noodles requires high-protein flour. Once made, the noodles are shaved directly into boiling water.
Advice from an expert
Director of Grain Quality
No major adjustments are needed to mill or produce end products when using the 2020 CPSR crop. This medium protein wheat class offers good milling yields and low flour ash content, making it a great choice for various baking, noodle and pasta applications.
Consistent milling performance
High test weight and thousand kernel weight values ensure good milling performance.
Good bread quality
Strong and extensible gluten ensures good dough handling and bread with good loaf volume and crumb structure.
Good noodle quality
Good colour retention in fresh noodles. Cooked noodles have excellent textural properties.
Canada is setting the standard for modern farming practices
Clean, consistent and quality
We grow and harvest better due to modern farming practices, Canada’s natural advantage and regulation from the Canadian Grain Commission (CGC) which sets high standards for clean, consistent quality.
Across the country, the farming industry continues to move forward and make advancements in farming practices and crop production. Along with regulatory agencies, Cereals Canada facilitates priority-setting for Canadian research, which centers around customers and their needs.
Current management practices provide a better and healthier farming environment than previous generations. Modern protocols like conservation tillage and capturing or sequestration of carbon dioxide from the atmosphere to slow or reverse atmospheric CO2 pollution to mitigate and reverse global warming keeps sustainability at the forefront of farming.
How to Buy
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