Quality of western Canadian wheat exports 2016

Canada Western Red Spring wheat

Canada Western Red Spring wheat

Wheat, Canada Western Red Spring - Atlantic export cargo composites - Third and fourth quarters 2015 to 2016 - Bühler mill
Quality parameter Footnote1 No. 1 CWRS No. 2 CWRS
Wheat
Test Weight, kg/hL 81.7 81.3
Particle Size Index, % 53 54
Protein content, % 14.4 14.2
Protein content, % (dry matter basis) 16.6 16.4
Ash content, % 1.64 1.64
Falling number, s 415 400
Milling Flour Yield
Clean wheat basis, % 76.6 76.0
0.50% ash basis, % 77.6 77.0
Flour - 74% extraction
Protein content, % 13.4 13.1
Wet gluten content, % 37.3 35.8
Gluten Index, % 88.4 89.0
Ash content, % 0.48 0.48
Dough sheet (water) brightness, L* at 2h 78.0 77.9
Dough sheet (water) redness, a* at 2h 3.24 3.13
Dough sheet (water) yellowness, b* at 2h 24.2 24.1
Starch damage, % 8.0 7.7
Amylograph Peak Viscosity, BU 580 450
Farinogram
Absorption, % 64.4 63.7
Dough Development time, min 6.00 5.75
Stability, min 7.5 7.5
Mixing tolerance index, BU 30 35
Extensogram (135 minutes)
Maximum resistance, BU 463 448
Extensibility - Length, cm 22.1 21.5
Area, cm2 134 126
Alveogram
P (height x 1.1), mm 98 103
Length, mm 129 124
W, x 10 -4 joules 387 398
Baking (Canadian Short Process)
Absorption, % 68 68
Mixing time, min 4.1 4.0
Mixing energy, W-h/kg of dough 10.4 9.0
Loaf volume, cm3/100 g flour 985 1015
Wheat, Canada Western Red Spring - Pacific export cargo composites - Third and fourth quarters 2015 to 2016 - Bühler mill
Quality parameter Footnote1 No. 1 CWRS No. 2 CWRS No. 3 CWRS
Wheat
Test Weight, kg/hL 82.5 80.8 79.5
Particle Size Index, % 53 55 54
Protein content, % 14.3 14.4 14.6
Protein content, % (dry matter basis) 16.6 16.6 16.8
Ash content, % 1.51 1.54 1.56
Falling number, s 420 360 285
Milling Flour Yield
Clean wheat basis, % 76.3 76.8 76.4
0.50% ash basis, % 78.3 79.3 77.9
Flour - 74% extraction
Protein content, % 13.4 13.4 13.4
Wet gluten content, % 38.4 38.3 37.8
Gluten Index, % 89.1 90.8 88.4
Ash content, % 0.46 0.45 0.47
Dough sheet (water) brightness, L* at 2h 78.2 78.0 77.7
Dough sheet (water) redness, a* at 2h 3.08 3.03 3.06
Dough sheet (water) yellowness, b* at 2h 24.3 24.1 23.7
Starch damage, % 7.9 7.4 7.5
Amylograph Peak Viscosity, BU 500 295 170
Farinogram
Absorption, % 65.5 65.0 64.5
Dough Development time, min 5.25 6.00 6.25
Stability, min 6.0 7.5 7.0
Mixing tolerance index, BU 35 35 40
Extensogram (135 minutes)
Maximum resistance, BU 426 490 481
Extensibility - Length, cm 21.5 21.0 22.0
Area, cm2 119 133 139
Alveogram
P (height x 1.1), mm 108 98 99
Length, mm 122 125 135
W, x 10-4 joules 395 368 396
Baking (Canadian Short Process)
Absorption, % 69 69 69
Mixing time, min 3.9 4.2 4.3
Mixing energy, W-h/kg of dough 9.2 10.4 11.9
Loaf volume, cm3/100 g flour 1015 965 1030

Atlantic export cargoes of CWRS wheat, third and fourth quarters, 2015 to 2016

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 1 CWRS
Not segregated by protein content
Number of cargoes 6
Thousands of tonnes 55
Moisture content, %
Weighted mean 13.5
Standard deviation 0.38
Minimum 13.0
Maximum 14.0
Test weight, kg/hL
Weighted mean 82.5
Standard deviation 1.18
Minimum 81.8
Maximum 85.0
Wheats of other classes, %
Weighted mean 0.496
Cereal grains other than wheat, %
Weighted mean 0.043
Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 2 CWRS
Guaranteed minimum protein content, %
13.5 Not segregated by protein content
Number of cargoes 3 75
Thousands of tonnes 69 1360
Moisture content, %
Weighted mean 13.8 13.6
Standard deviation 0.15 0.23
Minimum 13.6 13.1
Maximum 13.9 14.2
Test weight, kg/hL
Weighted mean 82.3 82.0
Standard deviation 0.31 0.57
Minimum 81.9 80.2
Maximum 82.5 83.1
Wheats of other classes, %
Weighted mean 0.483 1.297
Cereal grains other than wheat, %
Weighted mean 0.031 0.166
Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 3 CWRS
Not segregated by protein contentin content, %
Number of cargoes 1
Thousands of tonnes 10
Moisture content, %
Weighted mean 13.3
Standard deviation 0.00
Minimum 13.3
Maximum 13.3
Test weight, kg/hL
Weighted mean 80.4
Standard deviation 0.00
Minimum 80.4
Maximum 80.4
Wheats of other classes, %
Weighted mean 0.9
Cereal grains other than wheat, %
Weighted mean 0.024

Pacific export cargoes of CWRS wheat, third and fourth quarters, 2015 to 2016

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 1 CWRS
Not segregated by protein content
Number of cargoes 43
Thousands of tonnes 1177
Moisture content, %
Weighted mean 13.0
Standard deviation 0.58
Minimum 11.8
Maximum 14.3
Test weight, kg/hL
Weighted mean 82.9
Standard deviation 0.52
Minimum 81.8
Maximum 83.7
Wheats of other classes, %
Weighted mean 1.84
Cereal grains other than wheat, %
Weighted mean 0.073
Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 2 CWRS
Not segregated by protein content
Number of cargoes 132
Thousands of tonnes 3822
Moisture content, %
Weighted mean 13.7
Standard deviation 0.34
Minimum 12.7
Maximum 14.3
Test weight, kg/hL
Weighted mean 81.3
Standard deviation 0.69
Minimum 77.2
Maximum 82.7
Wheats of other classes, %
Weighted mean 0.708
Cereal grains other than wheat, %
Weighted mean 0.14
Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 3 CWRS
Not segregated by protein contentin content, %
Number of cargoes 3
Thousands of tonnes 82
Moisture content, %
Weighted mean 13.9
Standard deviation 0.15
Minimum 13.7
Maximum 14.0
Test weight, kg/hL
Weighted mean 80.0
Standard deviation 0.29
Minimum 79.6
Maximum 80.2
Wheats of other classes, %
Weighted mean 1.161
Cereal grains other than wheat, %
Weighted mean 0.11
Canada Western Amber Durum wheat

Canada Western Amber Durum wheat

Wheat, No. 1, 2, 3 and 4 Canada Western Amber Durum - Export cargo composites
Quality parameterFootnote2 No. 1 CWAD No. 2 CWAD No. 3 CWAD No. 4 CWAD
Wheat
Test weight, kg/hL 82.6 82.0 79.9 79.0
Weight per 1000 kernels, g 42.2 43.2 43.5 44.7
Vitreous kernels, % 86 76 60 48
Protein content, % 14.1 13.8 14.4 14.4
Ash content, % 1.51 1.53 1.62 1.64
Falling number, sec 410 315 180 145
Milling - Allis-Chalmers Mill
Total milling yield, % 75.7 76.0 75.7 75.2
Semolina yield, % 66.7 66.4 65.7 64.9
SemolinaFootnote3 speck count per 50 cm2
Total specks 25 39 62 62
Dark specks 3 7 15 14
Large specks (≥ 0.06 mm2) 16 19 36 32
Semolina
Protein content, %  13.2 13.0 13.4 13.4
Wet gluten content, % 33.9 33.9 34.1 34.3
Gluten index, % 73 73 76 75
Ash content, % 0.70 0.71 0.76 0.75
Yellow pigment content, ppm 9.2 9.0 8.8 8.7
Yellowness, b* 30.5 29.7 28.5 27.7
Alveogram
P (height x 1.1), mm 79 83 84 81
Length, mm 92 85 89 75
P/L 0.86 0.98 0.94 1.08
W, x 10-4 joules 215 223 239 205
Spaghetti colour dried at 85oC
Brightness, L* 72.1 71.8 69.5 69.1
Redness, a* 4.5 4.9 6.5 6.8
Yellowness, b* 61.5 60.9 58.8 58.2
Spaghetti texture dried at 85oC
Peak cutting force, g 658 618 617 593
Dry strand diameter, mm 1.68 1.70 1.70 1.69
Cooked strand diameter, mm 2.45 2.46 2.46 2.46

Export cargoes of CWAD wheat, third and fourth quarters, 2015 to 2016

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 1 CWAD No. 2 CWAD No. 3 CWAD No. 4 CWAD
Atlantic Pacific Atlantic Pacific Atlantic Pacific Atlantic
Number of cargoes 2 11 9 31 28 11 8
Thousands of tonnes 36 243 137 427 414 505 104
Moisture content, %
Weighted mean 12.0 11.8 12.6 12.4 13.2 13.3 13.7
Standard deviation 0.21 0.3 0.28 0.32 0.26 0.15 0.31
Minimum 11.9 11.5 12.0 11.5 12.8 13.0 13.2
Maximum 12.2 12.4 12.9 13.0 13.8 13.5 14.0
Test weight, kg/hL
Weighted mean 82.7 82.2 81.9 81.8 80.1 79.9 79.5
Standard deviation 0.57 0.28 0.54 0.44 1.0 0.41 0.54
Minimum 82.5 81.9 81.2 80.8 78.1 79.3 78.6
Maximum 83.3 82.8 82.7 82.7 82.0 80.9 80.1
Vitreous kernels, %
Weighted mean 87.9 87.0 79.1 79.2 69.7 63.0 34.1
Wheats of other classes, %
Weighted mean 0.464 1.036 1.075 1.092 1.265 1.426 1.135
Cereal grains other than wheat, %
Weighted mean 0.055 0.067 0.051 0.054 0.123 0.152 0.047
Canada Prairie Spring Red wheat

Canada Prairie Spring Red wheat

Wheat, Canada Prairie Spring Red - Bicoastal export cargo composites - Third and fourth quarters 2015 to 2016 - Bühler mill
Quality parameter Footnote1 No. 1 CPSR No. 2 CPSR
Wheat
Test Weight, kg/hL 81.1 80.7
Particle Size Index, % 59 58
Protein content, % 12.6 12.6
Protein content, % (dry matter basis) 14.6 14.6
Ash content, % 1.37 1.40
Falling number, s 370 345
Milling Flour Yield
Clean wheat basis, % 76.8 76.1
0.50% ash basis, % 79.3 78.6
Flour - 74% extraction
Protein content, % 11.4 11.6
Wet gluten content, % 31.1 31.6
Gluten Index, % 97.0 96.1
Ash content, % 0.45 0.45
Dough sheet (water) brightness, L* at 2h 78.2 78.2
Dough sheet (water) redness, a* at 2h 2.57 2.51
Dough sheet (water) yellowness, b* at 2h 21.5 21.3
Starch damage, % 7.0 6.8
Amylograph Peak Viscosity, BU 520 360
Farinogram
Absorption, % 61.6 61.5
Dough Development time, min 7.00 6.25
Stability, min 8.0 7.5
Mixing tolerance index, BU 40 35
Extensogram (135 minutes)
Maximum resistance, BU 607 590
Extensibility - Length, cm 19.6 20.3
Area, cm2 150 150
Alveogram
P (height x 1.1), mm 94 93
Length, mm 129 132
W, x 10-4 joules 358 359
Baking (Canadian Short Process)
Absorption, % 66 66
Mixing time, min 4.9 4.7
Mixing energy, W-h/kg of dough 11.4 10.3
Loaf volume, cm3/100 g flour 965 940

Export cargoes of CPSR wheat, third and fourth quarters, 2015 to 2016

Grade determining factors assessed during grading of individual cargoes by Industry Services, Canadian Grain Commission, at time of vessel loading.
  No. 1 CPSR No. 2 CPSR
Number of cargoes 3 21
Thousands of tonnes 43 327
Moisture content, %
Weighted mean 13.5 13.6
Standard deviation 0.06 0.2
Minimum 13.4 13.3
Maximum 13.5 14.0
Test weight, kg/hL
Weighted mean 81.6 81.2
Standard deviation 0.06 0.55
Minimum 81.6 80.3
Maximum 81.7 82.3
Wheats of other classes, %
Weighted mean 0.46 1.086
Cereal grains other than wheat, %
Weighted mean 0.156 0.313
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