The most widely grown wheat class in Western Canada, CWRS is regarded for its superior milling and baking quality. This hard wheat with its high protein improves the quality of a blend if milled with lower-quality wheat.
Top 5 varieties grown this year
1 AAC Brandon
2 AAC Viewfield
3 CDC Landmark
4 AAC Elie
5 AAC Redberry
Wheat Grown in Canada
Advice from an expert
Sound wheat with good gluten strength
85% is No. 1 and No. 2. Significant improvement over 2019
Protein levels are comparable to the 10-year average.
High test weight with good Falling Numbers over 350 seconds
Baking: high absorption, good loaf volume. Noodles: good texture and colour retention
Significant improvement in volume from last year.
Major grading factors
Source: Canadian Grain Commission
*A sample can be downgraded for more than one factor.
This year our crop is living up to the quality that makes this class so desirable.
Kernels are plump with good test weight.
Low sprout damage resulting in good falling numbers over 350 seconds.
Frost-impacted kernels appear to be slightly harder, resulting in higher absorption.
CWRS is ideal for the production of high-volume pan breads. It produces bread with high loaf volume, bright crumb colour and fine and uniform crumb structure. It’s equally versatile in the production of hearth breads and flat breads, and it produces dough with a good balance of elasticity and extensibility. It has good mixing and fermentation tolerance in all baking processes.
For 2020 in particular, the gluten strength allows for good fermentation tolerance. It also provides good handling properties during processing. It’s an excellent flour to blend with as it improves the quality of doughs that have weaker properties. Overall, it has good loaf volume.
Originating from Milan and flavoured with different types of candied fruit, Panettone is a traditional baked holiday treat at Christmas.
A Montreal-style bagel is small, thin, dense and even a bit sweet. Its sweetness comes from being boiled in honey before baking.
All traditional pizza dough is made from the same set of simple ingredients: flour, yeast, water, sugar and salt. Flour quality affects texture more than taste.
Advice from an expert
Director of Grain Quality
Improvements in CWRS quality in 2020 means no major adjustments in milling or processing are required. CWRS continues to offer the high quality expected by customers. With strong but mellow gluten, dough has a good balance of elasticity and extensibility, making it a great choice for a multitude of end products.
Good milling performance
High test weight and thousand kernel weight values ensures good milling performance.
Good baking quality
Strong and balanced gluten ensures good dough handling during processing and good loaf volumes.
Good noodle quality
Good processing with good colour retention and 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
Interested in buying Canadian wheat or other cereals products?
Our exporter partners take care of sales and pricing, and are happy to help you with everything you need. Reach out to us for exporter contact information.