Quality of western Canadian wheat exports 2022-23 Crop Year
Quarter 1: August 2022 – October 2022
Quarter 2: November 2022 – January 2023
Quarter 1: August 2022 – October 2022
Canada Western Red Spring wheat
Canada Western Red Spring wheat
Quality parameterFootnote 2 | First 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 | 82.8 | 82.2 | 83.8 | 83.3 | |
Weight per 1000 kernels, g | 32.9 | 33.1 | 34.1 | 35.3 | |
Protein content, % | 14.5 | 14.4 | 14.2 | 14.3 | |
Protein content, % (dry matter basis) | 16.8 | 16.7 | 16.4 | 16.6 | |
Ash content, % | 1.51 | 1.44 | 1.48 | 1.48 | |
Falling Number, seconds | 415 | 393 | 429 | 391 | |
Particle size index, % | 53 | 51 | 50 | 50 | |
Milling flour yield - Bühler laboratory mill | |||||
Clean wheat basis, % | 76.1 | 76.1 | 75.9 | 75.9 | |
Flour, extraction (%) for analysis | 74 | 74 | 74 | 60 | 74 |
Protein content, % | 14.0 | 13.9 | 13.5 | 13.4 | 13.6 |
Wet gluten content, % | 35.9 | 36.0 | 36.3 | 35.7 | 35.9 |
Gluten index, % | 96.2 | 96.1 | 95.4 | 92.9 | 92.0 |
Ash content, % | 0.44 | 0.43 | 0.44 | 0.38 | 0.44 |
Dough sheet (water) brightness (L*) at 2h Footnote 3 | 75.7 | 75.6 | 75.7 | 76.9 | 75.5 |
Dough sheet (water) redness (a*) at 2h Footnote 3 | 2.1 | 2.2 | 2.0 | 1.6 | 2.0 |
Dough sheet (water) yellowness (b*) at 2h Footnote 3 | 24.7 | 24.4 | 25.3 | 25.3 | 25.3 |
Starch damage, % | 7.6 | 7.7 | 8.3 | 8.0 | 8.1 |
Amylograph peak viscosity, BU | 563 | 407 | 580 | 644 | 578 |
Farinogram, 50 g bowl | |||||
Absorption, % | 63.2 | 62.6 | 64.7 | 64.5 | 64.9 |
Dough development time, minutes | 6.5 | 7.0 | 6.2 | 10.0 | 7.7 |
Stability, minutes | 12.8 | 12.5 | 10.6 | 20.5 | 10.4 |
Mixing tolerance index, BU | 18 | 18 | 19 | 7 | 26 |
Farinogram, 300 g bowl | |||||
Absorption, % | 64.3 | 63.6 | 65.9 | 65.4 | 66.1 |
Dough development time, minutes | 7.2 | 5.5 | 7.7 | 12.6 | 8.7 |
Stability, minutes | 16.9 | 16.4 | 14.5 | 39.0 | 14.4 |
Mixing tolerance index, BU | 13 | 10 | 15 | 4 | 21 |
Extensogram (135 minutes) | |||||
Maximum resistance, BU | 578 | 636 | 611 | 834 | 644 |
Extensibility (length), cm | 21.8 | 21.0 | 19.9 | 17.0 | 19.7 |
Area, cm2 | 163 | 170 | 153 | 172 | 161 |
Alveogram | |||||
P (maximum over pressure), mm H2O | 104 | 100 | 119 | 125 | 113 |
L (length), mm | 139 | 135 | 113 | 111 | 117 |
P/L | 0.75 | 0.74 | 1.05 | 1.13 | 0.97 |
W (deformation energy), x 10-4 joules | 495 | 474 | 467 | 487 | 458 |
le (elasticity index), % | 66.8 | 67.4 | 64.4 | 64.6 | 64.2 |
Baking (Canadian Short Process) | |||||
Absorption, % | 67 | 66 | 69 | 68 | 68 |
Mixing time, minutes | 4.9 | 5.1 | 4.8 | 5.1 | 4.5 |
Mixing energy, Wh/kg | 12.9 | 13.4 | 12.9 | 13.6 | 11.4 |
Loaf volume, cm3/100 g flour | 1078 | 1049 | 990 | 961 | 1008 |
Baking (Sponge and Dough) | |||||
Absorption, % | NAFootnote 4 | NA | 65 | 65 | NA |
Mixing time, minutes | NA | NA | 2.7 | 4.3 | NA |
Mixing energy, Wh/kg | NA | NA | 5.1 | 7.2 | NA |
Loaf volume, cm3/100 g flour | NA | NA | 1035 | 1031 | NA |
Canada Western Amber Durum wheat
Canada Western Amber Durum wheat
Quality parameterFootnote 2 | First quarter 2022-2023 crop yearFootnote 1 | ||
---|---|---|---|
No.1 CWAD | No. 2 CWAD | ||
Wheat | |||
Test weight, kg/hL | 82.2 | 81.7 | |
Weight per 1000 kernels, g | 36.9 | 38.0 | |
Vitreous kernels, % | 90 | 88 | |
Protein content, % | 15.3 | 14.9 | |
Ash content, % | 1.60 | 1.61 | |
Falling Number, sec | 429 | 400 | |
Durum particle size index, % | 37.3 | 38.9 | |
Milling - Allis-Chalmers mill | |||
Total milling yield, % | 74.0 | 74.1 | |
Semolina yield, % | 66.0 | 66.0 | |
SemolinaFootnote 3 | |||
Protein content, % | 14.4 | 14.0 | |
Protein loss, % | 0.9 | 0.9 | |
Wet gluten content, % | 33.8 | 33.6 | |
Gluten index, % | 81 | 77 | |
Ash content, % | 0.77 | 0.76 | |
Yellow pigment content, ppm | 10.5 | 10.5 | |
Yellowness, b* | 32.7 | 32.4 | |
Granulation | |||
> 425 μm, % | 7.2 | 6.8 | |
> 250 μm, % | 60.0 | 60.6 | |
> 180 μm, % | 18.7 | 18.7 | |
> 150 μm, % | 6.5 | 6.3 | |
< 150 μm, % | 7.5 | 7.6 | |
Semolina speck count per 50 cm2 | |||
Total specks | 12 | 19 | |
Dark specks | 2 | 4 | |
Large specks (≥0.06mm2) | 5 | 8 | |
AlveogramFootnote 4 | |||
P (maximum over pressure), mm H2O | 90 | 88 | |
L (length), mm | 90 | 93 | |
P/L | 1.00 | 1.95 | |
W (deformation energy), x 10-4 joules | 253 | 250 | |
le (elasticity index), % | 51.6 | 51.6 | |
Spaghetti colour dried at 85°C | |||
Brightness, L* | 70.8 | 70.7 | |
Redness, a* | 7.0 | 7.0 | |
Yellowness, b* | 64.2 | 63.9 | |
Spaghetti texture dried at 85°C | |||
Peak cutting force, g | 646 | 638 | |
Dry strand diameter, mm | 1.72 | 1.73 | |
Cooked strand diameter, mm | 2.53 | 2.54 |
Quarter 2: November 2022 – January 2023
Canada Western Red Spring wheat
Canada Western Red Spring wheat
Quality parameterFootnote 2 | Second 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 | 83.9 | 83.6 | 84.4 | 84.2 | |
Weight per 1000 kernels, g | 33.8 | 33.2 | 34.6 | 34.5 | |
Protein content, % | 14.4 | 14.5 | 14.0 | 13.8 | |
Protein content, % (dry matter basis) | 16.7 | 16.7 | 16.2 | 16.0 | |
Ash content, % | 1.59 | 1.63 | 1.51 | 1.55 | |
Falling Number, seconds | 417 | 412 | 449 | 438 | |
Particle size index, % | 53 | 52 | 52 | 51 | |
Milling flour yield - Bühler laboratory mill | |||||
Clean wheat basis, % | 76.4 | 76.5 | 76.2 | 75.9 | |
Flour, extraction (%) for analysis | 74 | 74 | 74 | 60 | 74 |
Protein content, % | 13.4 | 13.4 | 13.1 | 13.0 | 13.1 |
Wet gluten content, % | 35.4 | 35.6 | 34.6 | 34.9 | 34.9 |
Gluten index, % | 94.4 | 92.6 | 96.1 | 95.6 | 94.9 |
Ash content, % | 0.45 | 0.44 | 0.43 | 0.38 | 0.43 |
Dough sheet (water) brightness (L*) at 2h Footnote 3 | 75.2 | 75.6 | 75.9 | 77.3 | 76.1 |
Dough sheet (water) redness (a*) at 2h Footnote 3 | 2.0 | 2.1 | 2.0 | 1.7 | 2.0 |
Dough sheet (water) yellowness (b*) at 2h Footnote 3 | 25.0 | 25.3 | 25.9 | 26.0 | 25.7 |
Starch damage, % | 8.2 | 8.4 | 8.9 | 8.6 | 8.7 |
Amylograph peak viscosity, BU | 574 | 484 | 707 | 743 | 656 |
Farinogram, 50 g bowl | |||||
Absorption, % | 64.2 | 64.1 | 65.5 | 65.0 | 65.8 |
Dough development time, minutes | 6.5 | 6.5 | 6.2 | 8.3 | 6.8 |
Stability, minutes | 9.6 | 9.5 | 9.6 | 17.3 | 9.9 |
Mixing tolerance index, BU | 22 | 27 | 24 | 12 | 26 |
Farinogram, 300 g bowl | |||||
Absorption, % | 65.4 | 65.4 | 66.9 | 66.4 | 67.3 |
Dough development time, minutes | 7.5 | 5.5 | 6.8 | 13.5 | 7.0 |
Stability, minutes | 13.6 | 11.8 | 11.9 | 36.6 | 12.3 |
Mixing tolerance index, BU | 23 | 17 | 13 | 11 | 19 |
Extensogram (135 minutes) | |||||
Maximum resistance, BU | 578 | 450 | 539 | 796 | 560 |
Extensibility (length), cm | 21.1 | 22.7 | 20.0 | 17.2 | 19.5 |
Area, cm2 | 157 | 134 | 137 | 164 | 139 |
Alveogram | |||||
P (maximum over pressure), mm H2O | 111 | 106 | 123 | 133 | 125 |
L (length), mm | 125 | 125 | 108 | 103 | 117 |
P/L | 0.89 | 0.85 | 1.14 | 1.29 | 1.07 |
W (deformation energy), x 10-4 joules | 465 | 441 | 455 | 480 | 488 |
le (elasticity index), % | 64.3 | 64.0 | 62.9 | 63.3 | 63.1 |
Baking (Canadian Short Process) | |||||
Absorption, % | 68 | 68 | 68 | 69 | 69 |
Mixing time, minutes | 4.6 | 4.3 | 4.3 | 4.8 | 4.5 |
Mixing energy, Wh/kg | 11.6 | 10.3 | 10.8 | 11.5 | 10.6 |
Loaf volume, cm3/100 g flour | 1014 | 1020 | 1006 | 1015 | 986 |
Baking (Sponge and Dough) | |||||
Absorption, % | NAFootnote 4 | NA | 64 | 64 | NA |
Mixing time, minutes | NA | NA | 3.7 | 4.0 | NA |
Mixing energy, Wh/kg | NA | NA | 6.1 | 6.5 | NA |
Loaf volume, cm3/100 g flour | NA | NA | 1003 | 1076 | NA |
Canada Western Amber Durum wheat
Canada Western Amber Durum wheat
Quality parameterFootnote 2 | Second quarter 2022-2023 crop yearFootnote 1 | ||
---|---|---|---|
No.1 CWAD | No. 2 CWAD | No. 3 CWAD | |
Wheat | |||
Test weight, kg/hL | 82.3 | 82.2 | 81.9 |
Weight per 1000 kernels, g | 37.9 | 37.2 | 38.3 |
Vitreous kernels, % | 88 | 87 | 84 |
Protein content, % | 14.9 | 15.2 | 14.8 |
Ash content, % | 1.68 | 1.68 | 1.66 |
Falling Number, sec | 494 | 411 | 461 |
Durum particle size index, % | 35.1 | 36.5 | 34.9 |
Milling - Allis-Chalmers mill | |||
Total milling yield, % | 74.6 | 74.5 | 74.2 |
Semolina yield, % | 66.6 | 66.9 | 66.3 |
SemolinaFootnote 3 | |||
Protein content, % | 13.9 | 13.9 | 13.8 |
Protein loss, % | 1.0 | 1.3 | 1.0 |
Wet gluten content, % | 32.3 | 33.0 | 33.5 |
Gluten index, % | 85 | 80 | 80 |
Ash content, % | 0.79 | 0.79 | 0.79 |
Yellow pigment content, ppm | 11.0 | 10.8 | 10.9 |
Yellowness, b* | 33.3 | 32.8 | 32.7 |
Granulation | |||
> 425 μm, % | 8.7 | 7.8 | 7.3 |
> 250 μm, % | 60.7 | 60.4 | 60.8 |
> 180 μm, % | 18.1 | 19.2 | 18.4 |
> 150 μm, % | 5.8 | 6.0 | 6.1 |
< 150 μm, % | 6.8 | 6.7 | 7.4 |
Semolina speck count per 50 cm2 | |||
Total specks | 14 | 14 | 18 |
Dark specks | 3 | 2 | 3 |
Large specks (≥0.06mm2) | 6 | 7 | 7 |
AlveogramFootnote 4 | |||
P (maximum over pressure), mm H2O | 85 | 87 | 89 |
L (length), mm | 95 | 101 | 87 |
P/L | 0.89 | 0.86 | 1.02 |
W (deformation energy), x 10-4 joules | 242 | 258 | 242 |
le (elasticity index), % | 50.5 | 51.7 | 50.9 |
Spaghetti colour dried at 85°C | |||
Brightness, L* | 70.7 | 71.0 | 70.5 |
Redness, a* | 7.4 | 7.1 | 7.5 |
Yellowness, b* | 64.5 | 64.8 | 64.4 |
Spaghetti texture dried at 85°C | |||
Peak cutting force, g | 668 | 692 | 656 |
Dry strand diameter, mm | 1.70 | 1.71 | 1.71 |
Cooked strand diameter, mm | 2.52 | 2.52 | 2.52 |
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