CANADA
Western Red Spring
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
- AAC Brandon
- AAC Viewfield
- CDC Landmark
- AAC Elie
- AAC Redberry
EXECUTIVE SUMMARY
PRODUCTION
14.3 MT
WHEAT GROWN IN CANADA
66%
Advice from an Expert
Sound wheat with good gluten strength.
Grading Factors
89% is No. 1 and No. 2. Slight improvement over 2020.
Protein
14.7% protein content. Protein content is higher than the 10-year average.
Milling Quality
Average test weight with Falling Numbers over 300 seconds.
Application Performance
Baking: high absorption, good loaf volume. Noodles: good texture and colour retention
CWRS
Grading
90% are in the top two grades.
No. 1
No. 2
No. 3
All Others
CWRS 2021-22
Major Grading* Factors
Despite a challenging growing season, CWRS has
- Kernels which are plump with good test weight.
- Low sprout damage resulting in falling numbers over 300 seconds.
CWRS
Protein
No.1, Prairie Composite
Overall Protein
14.7%
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
CWRS
Milling Quality
No.1, Western Composite
TEST WEIGHT
82.6 kg/hL
Comparable to last year
WEIGHT PER 1,00 KERNELS
33.5G
Lower than last year
ASH CONTENT
1.39%
Lower than last year
MILLLING FLOUR YIELD
75.0%
Slight improvement from last year
CWRS
Applications
Bread Analysis
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 tolerant in all baking processes.
CWRS from the 2021 crop year has exceptionally high stability, making it more tolerable to overmixing.
Baking (No-time Dough Using Straight Grade Flour)
No. 1, Western Composite
ABSORPTION
69%
MIXING TIME
7.8 min
SPECIFIC VOLUME
8.3 cm3/g
TOTAL SCORE
9.2+ / 10
No. 1, Eastern Composite
ABSORPTION
67%
MIXING TIME
7.8 min
SPECIFIC VOLUME
8.2 cm3/g
TOTAL SCORE
9.6 / 10
No. 2, Prairie Composite
ABSORPTION
67%
MIXING TIME
7.4 min
SPECIFIC VOLUME
8.0 cm3/g
TOTAL SCORE
9.0 / 10
Baking (Sponge & Dough Using Straight Grade Flour)
No. 1, Western Composite
ABSORPTION
68%
MIXING TIME
9.1 min
SPECIFIC VOLUME
7.3 cm3/g
TOTAL SCORE
9.2+ / 10
No. 1, Eastern Composite
ABSORPTION
66%
MIXING TIME
9.6 min
SPECIFIC VOLUME
7.7 cm3/g
TOTAL SCORE
9.6+ / 10
No. 1, Prairie Composite
ABSORPTION
66%
MIXING TIME
8.7 min
SPECIFIC VOLUME
7.8 cm3/g
TOTAL SCORE
9.3+ / 10
Noodles Analysis
CWRS is suitable for a wide range of noodles, including white salted, yellow alkaline, egg and instant noodles. Dough produced from flour milled from CWRS is well-balanced having both elasticity and extensibility which assists with the formation of a uniform gluten matrix and ensures smooth sheeting during processing. It can also be used for pasta production in markets that prefer pasta made from common (non-durum) wheat.
This year’s CWRS is an especially good choice for white salted and yellow alkaline noodles. It lends itself to good textural properties and colour retention.
Fresh Yellow Alkaline Noodles (Using 74% Extraction Flour)
No. 1, Western Composite
MAX CUTTING STRESS
37.7 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 72.8
a*: 0.34
b*: 25.1
No. 1, Eastern Composite
MAX CUTTING STRESS
36.9 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 74.1
a*: 0.3
b*: 25.0
No. 2, Prairie Composite
MAX CUTTING STRESS
35.6 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 73.2
a*: 0.34
b*: 24.6
Fresh White Salted Noodles (Using 74% Extraction Flour)
No. 1, Western Composite
MAX CUTTING STRESS
27.0 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 74.4
a*: 2.00
b*: 23.7
No. 1, Eastern Composite
MAX CUTTING STRESS
26.5 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 75.2
a*: 2.11
b*: 23.8
No. 2, Prairie Composite
MAX CUTTING STRESS
24.9 g/mm2
Cooked noodle, 3.5 min
COLOUR
L*: 74.2
a*: 1.89
b*: 23.1
Advice from an Expert
ELAINE SOPIWNYK
Vice President of Technical Services
Improvements in CWRS quality in 2021 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 Baking Quality
The dough has strong, yet extensible gluten properties which ensures excellent fermentation tolerance, good processing and excellent loaf volume.
Good Noodle Quality
Fresh noodles have good textural properties and good colour retention.
Download All 2021 Wheat Crop Details
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Canada is setting the standard for modern farming practices.
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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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