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CANADIAN PRAIRIE

Red Spring

With medium protein content and kernel hardness, CPSR has high milling yields with low flour ash and bright flour colour. It’s good for baking and noodle quality.

Top 5 varieties grown this year

  1. AAC Penhold
  2. AAC Foray
  3. AAC Goodwin
  4. SY Rowyn
  5. 5700PR

EXECUTIVE SUMMARY

PRODUCTION

2 MT

WHEAT GROWN IN CANADA

6%

Advice from an Expert

Opportunity for good milling performance and flour yield

Grading Factors

No. 1 and No. 2 are over 83%.

Protein

Just over 12%, comparable to the 10-year average

Milling Quality

Milling performance typical of CPSR. Consistently high milling yields with low flour ash and bright colour

Application Performance

High absorption with good dough handling. Good performance across diverse applications

CPSR

Grading

Significantly higher volumes of No. 1 and No. 2. Minimal weathering in the harvest season.

71.7%

No. 1

11.7%

No. 2

16.6%

All Others

CPSR 2020-21

Major Grading Factors

A higher percentage of CPSR graded either No. 1 or No. 2 as there was limited downgrading.


CPSR

Protein

No.1

Overall Protein

12.2%

Comparable to the 10-year average

CWRS

Protein Content


GRADING FACTOR AND
PROTEIN CONTENT TABLE
INFORMATION

  • Analysis conducted by CGC Grain Research Laboratory as of November 1, 2021
  • Protein content (N × 5.7) is determined by near-infrared measurements calibrated against Combustion Nitrogen Analysis reference method and is expressed on an 13.5% moisture basis.
  • Results are unlikely to represent samples harvested within two weeks of the report
  • The “Number of Samples” figures may not reflect actual production distributions across grades
  • Samples provided by growers
  • N/A= not applicable
  • HVK = Hard vitreous kernels
  • NS = non-sufficient

CPSR

Milling Quality

No.1, Prairie Composite

TEST WEIGHT

81.8 kg/hL

Improvement from last year

WEIGHT PER 1,00 KERNELS

42.7 g

Improvement from last year

ASH CONTENT

1.55%

Comparable to last year

MILLLING FLOUR YIELD

76.3%

Comparable to last year

CPSR

Applications

Bread and noodles made from CPSR have good quality and process tolerance.


Bread

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.

No-time Dough

No. 1, Western Composite
ABSORPTION

69%

MIXING TIME

6.4 min

SPECIFIC VOLUME

6.9 cm3/g

TOTAL SCORE

9.4/10


Baking (Sponge & Dough)

No. 1, Western Composite
ABSORPTION

68%

MIXING TIME

7.8 min

SPECIFIC VOLUME

6.8 cm3/g

TOTAL SCORE

9.8/10

Advice from an Expert

ELAINE SOPIWNYK

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 Baking Quality

Strong gluten, with a balance of strength and 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.

Download All 2020 Wheat Crop Details

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Everything We Grow Advances Global Nourishment

Canada is setting the standard for modern farming practices.

Clean, Consistent and Quality

Through modern farming practices, Canadian farmers can grow strong wheat varieties, use good farm management practices from planting to harvest and on-farm storage. Canada has a natural advantage when it comes to land, water and climate. Through strong science-based regulation from the Canadian Grain Commission (CGC), it sets the high standards for clean, consistent quality grains.

Innovation

Across the country, agriculture continues to make advancements in farming practices and crop production. Led by Cereals Canada and Agriculture and Agri-Food Canada, the National Wheat Research priorities have been developed. Through a unique national collaboration of farmers, federal and provincial governments, public research institutions, exporters and processors, this partnership between public and private sectors are committed to delivering innovation in the wheat sector.

Sustainability

Current farm management practices continue to provide a better and healthier farming environment than previous generations. Modern practices like conservation tillage (minimum or zero tillage) helps to capture or sequester carbon dioxide (CO2) from the atmosphere to slow or reverse atmospheric CO2 pollution to mitigate and reverse global warming keeping sustainability at the forefront of farming.

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