Quality of western Canadian wheat exports 2022-23 Crop Year
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Quarter 1: August 2022 – October 2022
Canada Western Red Spring wheat - Atlantic and Pacific export cargo aggregates (PDF, 460 kb)
Canada Western Amber Durum wheat - Export cargo aggregates (PDF, 138 kb)
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Quarter 2: November 2022 – January 2023
Canada Western Red Spring wheat - Atlantic and Pacific export cargo aggregates (PDF, 460 kb)
Canada Western Amber Durum wheat - Export cargo aggregates (PDF, 138 kb)
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Quarter 3: February 2023 – April 2023
Canada Western Red Spring wheat - Atlantic and Pacific export cargo aggregates (PDF, 460 kb)
Canada Western Amber Durum wheat - Export cargo aggregates (PDF, 449 kb)
Quarter 4: May 2023 – July 2023
Canada Western Red Spring wheat
Canada Western Red Spring wheat - Atlantic and Pacific export cargo aggregates (PDF, 460 kb)
Canada Western Red Spring wheat
| 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 | |||||
| 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 |
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