Quality of western Canadian wheat exports 2022-23 Crop Year

Quarter 1: August 2022 – October 2022

cover page of the Canada Western Red Spring wheat

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

cover page of the Canada Western Amber Durum wheat

Canada Western Amber Durum wheat - Export cargo aggregates (PDF, 138 kb)

Quarter 2: November 2022 – January 2023

cover page of the Canada Western Red Spring wheat

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

cover page of the Canada Western Amber Durum wheat

Canada Western Amber Durum wheat - Export cargo aggregates (PDF, 138 kb)

Quarter 1: August 2022 – October 2022

Canada Western Red Spring wheat

Canada Western Red Spring wheat

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS)
First quarter export cargo aggregates by grade
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

Wheat, No. 1 and 2 Canada Western Amber Durum
First quarter export cargo aggregates by grade
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

Wheat, No. 1 and 2 Canada Western Red Spring (CWRS)
Second quarter export cargo aggregates by grade
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

Wheat, No. 1, 2 and 3 Canada western Amber Durum (CWAD)
Second quarter export cargo aggregates by grade
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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