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Baking quality data for Canada Western Red Spring wheat available

Dec. 21, 2012, Winnipeg, MB - Supplementary quality data from the 2012 Canada Western Red Spring wheat harvest now include baking data by region. The data are available on the Canadian Grain Commission's web site,

Baking data are based on results of the Canadian short process baking test and include information such as absorption, mixing energy, mixing time and loaf volume.

According to Nancy Edwards, program manager of Bread Wheat Research in the Canadian Grain Commission's Grain Research Laboratory, marketers and customers of Canada's grain rely on quality data to make purchasing decisions. "Any time we can offer them more information about quality, that's a good thing for Canada's grain industry," she says.

As well, the regional quality data include protein content and quality parameters such as test weight, falling number and information about milling quality and flour quality.

December 21, 2012  By CGC


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