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CANADA

Prairie Red Spring

With medium protein content and kernel hardness, CPSR has high milling yields with low flour ash and bright flour colour. It can be used for the production of high-quality baked goods and noodles.

Top 5 varieties grown this year

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

EXECUTIVE SUMMARY

PRODUCTION

1 MT

WHEAT GROWN IN CANADA

5%

Advice from an Expert

Opportunity for good milling performance and flour yield.

Grading Factors

No. 1 and No. 2 are over 91%.

Protein

14.0% protein content, higher than 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 end-product applications.

CPSR

Grading

Lower volumes of No. 1 and No. 2. Production of CPSR in 2021 is lower than average but quality has been maintained.

79.5%

No. 1

12%

No. 2

8.5%

All Others

CPSR 2021-22

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

14.0%

Higher than the 10-year average. Results are expressed on a 13.5% moisture basis.

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

82.0 kg/hL

Slightly higher than last year

WEIGHT PER 1,00 KERNELS

40.8 g

Slightly lower than last year

ASH CONTENT

1.38%

(13.5% moisture basis) Comparable to last year Comparable to last year

MILLLING FLOUR YIELD

74.8%

Comparable to last year

CPSR

Applications

Bread and noodles made from CPSR have good quality and processability.


Bread Analysis

CPSR is great for various baked products such as breads, hearth breads, flat breads and crackers. It has good mixing and fermentation tolerance. Dough made using flour milled from CPSR has good handling properties during mixing and processing, along with strong elasticity and extensibility. It produces bread with good loaf volume and crumb structure.

Baking (No-time Dough)

No. 1, Prairie Composite
ABSORPTION

67%

MIXING TIME

7.0 min

SPECIFIC VOLUME

7.5 cm3/g

TOTAL SCORE

9.4 / 10


Baking (Sponge & Dough)

No. 1, Prairie Composite
ABSORPTION

67%

MIXING TIME

7.8 min

SPECIFIC VOLUME

7.4 cm3/g

TOTAL SCORE

9.6+ / 10


Noodles Analysis

When used for noodle processing, CPSR allows for good processing quality resulting in a smooth and elastic dough. It is suitable for production of high-quality white salted and instant noodles resulting in exceptional texture. It can also be used for pasta production in markets that prefer pasta made from common (non-durum) wheat.

This year, fresh noodles produced using CPSR had excellent texture and good colour retention.

Fresh White Salted Noodles (Using 74% Extraction Flour)

No. 1, Prairie Composite
MAX CUTTING STRESS

28.4 g/mm2

Cooked noodle, 3.5 min

COLOUR

L*: 73.9 / 69.5
a*: 1.55 / 193
b*: 2.41 / 22.4

Advice from an Expert

ELAINE SOPIWNYK

Vice President of Technical Services

Despite challenging production conditions in 2021, CPRS quality continues to meet expectations for the class.

Consistent Milling Performance

Milling yields are typical of CRSR, with good test weight, high protein content and sound kernels.

Good Baking Quality

Strong gluten, with a balance of strength and extensibility ensures good processing, good fermentation tolerance and excellent loaf volumes.

Good Noodle Quality

Good processing resulting in fresh noodles with excellent textural properties and good colour retention

Download All 2021 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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