Quality of western Canadian wheat exports 2022-23 Crop Year

Quarter 4: May 2023 – July 2023

Canada Western Red Spring wheat
cover page of the Canada Western Red Spring wheat

Canada Western Red Spring wheat - Atlantic and Pacific export cargo aggregates (PDF, 460 kb)

Canada Western Red Spring wheat

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS)
Fourth quarter export cargo aggregates by grade
Quality parameterFootnote 2 Fourth quarter 2022-2023 crop yearFootnote 1
Atlantic Pacific
No. 1 CWRS No. 2 CWRS No. 1 CWRS No. 2 CWRS
Wheat
Test weight, kg/hL 83.5 83.4 84.3 83.9
Weight per 1000 kernels, g 33.8 33.6 33.7 35.5
Protein content, % 14.1 14.2 13.9 13.8
Protein content, % (dry matter basis) 16.3 16.4 16.1 15.9
Ash content, % 1.58 1.60 1.53 1.52
Falling Number, seconds 388 374 441 413
Particle size index, % 49 50 52 49
Milling flour yield - Bühler laboratory mill
Clean wheat basis, % 76.6 76.5 76.2 75.6
Flour, extraction (%) for analysis 74 74 74 60 74
Protein content, % 13.3 13.4 13.2 13.0 12.9
Wet gluten content, % 35.7 35.5 36.1 35.8 35.8
Gluten index, % 94.1 95.9 93.2 94.9 92.1
Ash content, % 0.44 0.44 0.44 0.38 0.43
Dough sheet (water) brightness (L*) at 2h Footnote 3 76.4 76.2 76.8 78.1 77.0
Dough sheet (water) redness (a*) at 2h Footnote 3 2.1 2.2 2.1 1.6 1.9
Dough sheet (water) yellowness (b*) at 2h Footnote 3 25.9 25.4 26.1 26.3 25.8
Starch damage, % 7.7 7.7 8.1 7.3 8.2
Amylograph peak viscosity, BU 547 407 623 722 682
Farinogram, 50 g bowl
Absorption, % 63.9 63.9 65.4 64.8 65.4
Dough development time, minutes 6.0 6.9 6.0 8.8 6.7
Stability, minutes 8.5 9.1 9.4 16.9 9.1
Mixing tolerance index, BU 28 31 24 10 30
Farinogram, 300 g bowl
Absorption, % 64.9 64.5 66.5 65.3 66.5
Dough development time, minutes 7.3 5.5 8.5 11.3 6.5
Stability, minutes 12.6 12.0 12.3 34.2 13.1
Mixing tolerance index, BU 20 17 26 12 15
Extensogram (135 minutes)
Maximum resistance, BU 527 493 553 725 506
Extensibility (length), cm 22.0 22.6 19.9 19.1 20.5
Area, cm2 148 141 138 171 133
Alveogram
P (maximum over pressure), mm H2O 102 107 122 126 125
L (length), mm 129 121 109 111 110
P/L 0.79 0.88 1.12 1.14 1.14
W (deformation energy), x 10-4 jouless 416 424 437 464 451
le (elasticity index), % 60.5 61.5 59.8 60.7 60.0
Baking (Canadian short process)
Absorption, % 67 67 68 68 68
Mixing time, minutes 4.3 4.5 4.3 5.1 4.3
Mixing energy, Wh/kg 10.1 10.6 10.1 12.9 10.7
Loaf volume, cm3/100 g flour 1025 1007 1044 1065 1030
Baking (Sponge and Dough)
Absorption, % NA Footnote 4 NA 64 64 NA
Mixing time, minutes NA NA 3.7 3.5 NA
Mixing energy, Wh/kg NA NA 6.7 6.1 NA
Loaf volume, cm3/100 g flour NA NA 1083 1103 NA
Canada Western Amber Durum wheat
cover page of the Canada Western Amber Durum wheat

Canada Western Amber Durum wheat - Export cargo aggregates (PDF, 460 kb)

Canada Western Amber Durum wheat

Wheat, No. 1 and 2 Canada Western Amber Durum (CWAD)
Fourth quarter export cargo aggregates by grade
Quality parameterFootnote 2 Fourth quarter 2022-2023 crop yearFootnote 1
No.1 CWAD No. 2 CWAD
Wheat
Test weight, kg/hL 82.1 82.3
Weight per 1000 kernels, g 39.1 39.6
Vitreous kernels, % 90 86
Protein content, % 14.2 14.3
Ash content, % 1.62 1.60
Falling Number, sec 486 440
Durum particle size index, % 39.1 40.2
Milling - Allis-Chalmers mill
Total milling yield, % 73.3 73.4
Semolina yield, % 66.3 66.3
SemolinaFootnote 3
Protein content, % 13.6 13.6
Protein loss, % 0.6 0.7
Wet gluten content, % 34.0 32.8
Gluten index, % 76 80
Ash content, % 0.77 0.75
Yellow pigment content, ppm 10.6 10.6
Yellowness, b* 32.8 32.4
Granulation
> 425 μm, % 8.6 8.3
> 250 μm, % 61.2 62.1
> 180 μm, % 17.6 17.4
> 150 μm, % 5.9 5.7
< 150 μm, % 6.7 6.5
Semolina speck count per 50 cm2
Total specks 17 22
Dark specks 2 4
Large specks (≥0.06mm2) 7 11
AlveogramFootnote 4
P (maximum over pressure), mm H2O 89 88
L (length), mm 101 98
P/L 0.88 0.90
W (deformation energy), 10-4 joules 266 247
le (elasticity index), % 51.1 49.0
Spaghetti colour dried at 85°C
Brightness, L* 71.0 69.9
Redness, a* 7.2 7.9
Yellowness, b* 63.7 63.1
Spaghetti texture dried at 85°C
Peak cutting force, g 692 683
Dry strand diameter, mm 1.70 1.71
Cooked strand diameter, mm 2.53 2.53