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2016 Ontario Wheat Quality Scoop

Ontario Wheat

Ontario wheat producers have the experience and a history of innovation in wheat production to meet the quality demands of the international marketplace. Our producers have been growing export quality wheat for over fifty years. Ontario hard red winter wheat's flour yield, lower ash content and medium strength protein numbers ensure a high performing wheat for flat breads, noodles, pizza dough and other specialty products.

Ontario wheat is graded by International grade standards. These standards ensure our shipments of grain will consistently meet contract specifications for quality, safety and quantity.

Situated between the Great Lakes and the St. Lawrence River Basin, Ontario's temperature climate and fertile soils are key components to producing top quality hard red winter wheat.

Ontario's varied geography and size results in diversified wheat production — from soft wheat in the southwest to hard wheat in the east. Other key advantages to Ontario wheat include our proximity to a strong transportation infrastructure of highways, rail lines and river access to ocean ports and our ample supply of energy sources.


2016 Wheat, Canada Eastern Red - Hard Red Winter Wheat

Quality data for Canada Eastern hard red wheat composites representing Ontario's hard red winter wheat varieties are shown in the table on page 2. Wheat protein is ideal for many flat bread, noodle and pizza dough applications at 11.0% and 12.7% on a dry matter basis for 2016.

This season's wheat falling number (441 seconds) and flour amylograph peak viscosity value (586 BU) is very high. This indicates an excellent quality of wheat with low levels of sprouting and enzyme activity, and expected longer shelf life for end products. Milling yield from the 2016 composite samples is 74.3%.

Canada Eastern Hard Red Winter Wheat - Export Grade Specifications*

No. 2 CEHRW No. 3 CEHRW CE FEED
Minimum test weight, kg/hL 74 69 65
Total foreign material including other cereal grains 1.5 3.5 10
Fusarium damage, % 1.0 1.5 5
Heated, % 0.75 2.00 2.50
Shrunken, % 10 12 no limit
Broken, % 10 10 50
Total shrunken & broken, % 1 13 no limit within broken tolerances
Smudge, % 1 5 no limit
Total smudge and blackpoint, % 20 35 no limit
Sprouted, % 2.5 8 no limit

Quality Data

WHEAT  
Test Weight 81.4 kg/hL
Weight Per 1000 Kernels 39.8 g
Protein C.N.A.** 11.00%
Protein (dry matter basis) 12.70%
Protein Loss on Milling 0.10%
Ash Content 1.43%
Falling Number 441 sec
Particle Size Index 61.70%
Milling Yield - clean basis 71.80%
Milling Yield - 0.50% ash basis 74.30%
FLOUR  
Protein C.N.A.*** 10.90%
Amylograph Peak Viscosity 586 BU
Wet Gluten*** 28.90%
Dry Gluten*** 9.40%
Gluten Index*** 84.90%
Ash Content*** 0.45%
Starch Damage 27.1 UCD
Solvent retention capacity - water 67%
Solvent retention capacity - lactic acid 5% 140%
Solvent retention capacity - lactic acid after 30 days 137%
Solvent retention capacity - sucrose 50% 114%
Solvent retention capacity - sodium carbonate 5% 98%
FARINOGRAPH  
Absorption 61.10%
Dough Development Time 3.40 min
Mixing Tolerance Index 35 BU
Stability 7.84 min
EXTENSOGRAPH (45/135 min)  
Water Absorption 58.10%
Length (E ) 16.6/15.2 cm
Height at 5cm (R5) 177/223 BU
Max Height (Rmax) 257/303 BU
Area (A) 58/62 cm2
ALVEOGRAPH  
P 80 mmH20
Length (L) 82 mm
P/L 0.98
W 219 10-4J
BAKING (REMIX-TO-PEAK BAKING TEST)  
Long fermentation - Baking Absorption 59.10%
Long fermentation - Time 2.6 min
Long fermentation - Mixing energy dough (RAR) 10.14W-h/kg dough
Long fermentation - Loaf Volume/100g flour 643 cm3
Specific Volume 4.5 cm3/g
Loaf height 83 mm

2016 Wheat, Canada Eastern Red - Soft Red Winter Wheat

Quality data for Canada Eastern red wheat composites representing Ontario's soft red winter wheat varieties are shown in the table on page 2, segregated by grade and region. Wheat protein (9.1-10.3%) and ash content (1.26-1.35%) are good for traditional soft wheat applications in 2016.

This season's wheat falling numbers (363-389 seconds) and flour amylograph peak viscosity values (763-903 BU) are very high. This indicates low levels of sprouting and enzyme activity, resulting in low cookie spread but expected longer shelf life for end products. Milling yield from the 2016 composite samples is 79.4-80.8%.

Canada Eastern Soft Red Winter Wheat - Export Grade Specifications*

No. 2 CESRW No. 3 CESRW CE FEED
Minimum test weight, kg/hL 74 69 65
Total foreign material including other cereal grains 1.5 3.5 10
Fusarium damage, % 1.0 1.5 5
Heated, % 0.75 2.00 2.50
Shrunken, % 10 12 no limit
Broken, % 10 10 50
Total shrunken & broken, % 1 13 no limit within broken tolerances
Smudge, % 1 5 no limit
Total smudge and blackpoint, % 20 35 no limit
Sprouted, % 2.5 8 no limit

Quality Data

  No. 1 Southwest No. 2 Southwest No. 1 Northwest No. 2 Northwest No. 1 and 2 Niagara Units
WHEAT            
Test Weight 78.9 79.7 79.1 79.1 80.3 kg/hL
Weight Per 1000 Kernels 33.4 36.3 33.4 37 32.7 g
Protein C.N.A.** 9.9 9.1 9.4 9.2 10.3 %
Protein (dry matter basis) 11.5 10.6 10.8 10.7 11.9 %
Protein Loss on Milling 1.5 1.2 0.8 1.1 1.5 %
Ash Content 1.27 1.3 1.35 1.32 1.26 %
Falling Number 387 365 387 363 389 sec
Particle Size Index 81.1 81.1 81.1 81.1 81.1 %
Milling Yield - clean basis 72.2 73.5 73.3 74.5 73.4 %
Milling Yield - 0.50% ash basis 79.7 80.5 80.8 80.5 79.4 %
FLOUR            
Protein C.N.A.*** 8.4 8 8.5 8.2 8.8 %
Amylograph Peak Viscosity 845 903 763 794 775 BU
Wet Gluten*** 22 20 23.7 21.4 22.8 %
Dry Gluten*** 7.6 6.7 8.1 7.3 7.7 %
Gluten Index*** 82.1 82.7 70.3 74.6 - %
Ash Content*** 0.35 0.36 0.35 0.38 0.38 %
Starch Damage 17.2 18.4 17.5 18.2 18 UCD
Solvent retention capacity - water 54 55 53 54 54 %
Solvent retention capacity - lactic acid 5% 116 114 112 108 116 %
Solvent retention capacity - lactic acid after 30 days 114 114 110 106 113 %
Solvent retention capacity - sucrose 50% 93 99 97 99 98 %
Solvent retention capacity - sodium carbonate 5% 79 77 76 75 80 %
FARINOGRAPH            
Absorption 51.4 51.4 51.4 52.2 52.3 %
Dough Development Time 1.09 1.16 1.13 1.07 1.36 min
Mixing Tolerance Index 71 85 68 103 80 BU
Stability 2.92 2.03 3.77 1.93 4.24 min
ALVEOGRAPH            
P 33 35 33 29 30 mmH20
Length (L) 92 66 78 83 107 mm
P/L 0.36 0.53 0.42 0.35 0.28  
W 88 74 78 64 80 10-4J
COOKIE TEST            
Cookie, Sugarsnap - Width 72.9 72.9 73.1 73.2 72.1 mm
Cookie, Sugarsnap - Ratio (width/thickness) 7.5 7.3 7.3 7.6 7.3 w/t
Cookie, Sugarsnap - Spread Factor 75 73 73 76 73 mm

2016 Wheat, Canada Eastern White - Soft White Winter Wheat

Quality data for Canada Eastern white wheat composites representing Ontario's soft white winter wheat varieties are shown in the table on page 2. Wheat protein and ash content are good for traditional soft wheat applications at 9.6% and 1.35% in 2016.

This season's wheat falling number (390 seconds) and flour amylograph peak viscosity value (759 BU) is very high. This indicates low levels of sprouting and enzyme activity, resulting in low cookie spread but expected longer shelf life for end products. Milling yield from the 2016 composite samples is 79.1%.

Canada Eastern Soft White Winter Wheat - Export Grade Specifications*

No. 2 CESWW No. 3 CESWW CE FEED
Minimum test weight, kg/hL 74 69 65
Total foreign material including other cereal grains 1.5 3.5 10
Fusarium damage, % 1.0 1.5 5
Heated, % 0.75 2.00 2.50
Shrunken, % 10 12 no limit
Broken, % 10 10 50
Total shrunken & broken, % 1 13 no limit within broken tolerances
Smudge, % 1 5 no limit
Total smudge and blackpoint, % 20 35 no limit
Sprouted, % 2.5 8 no limit

Quality Data

WHEAT  
Test Weight 79.5 kg/hL
Weight Per 1000 Kernels 33.6 g
Protein C.N.A.** 9.60%
Protein (dry matter basis) 11.00%
Protein Loss on Milling 1.70%
Ash Content 1.35%
Falling Number 390 sec
Particle Size Index 78.50%
Milling Yield - clean basis 73.60%
Milling Yield - 0.50% ash basis 79.10%
FLOUR  
Protein C.N.A.*** 7.90%
Amylograph Peak Viscosity 759 BU
Wet Gluten*** 20.30%
Dry Gluten*** 6.50%
Ash Content*** 0.39%
Starch Damage 18.8
UCD Solvent retention capacity - water 53%
Solvent retention capacity - lactic acid 5% 95%
Solvent retention capacity - lactic acid after 30 days 92%
Solvent retention capacity - sucrose 50% 93%
Solvent retention capacity - sodium carbonate 5% 75%
FARINOGRAPH  
Absorption 51.60%
Dough Development Time 1.06 min
Mixing Tolerance Index 112 BU
Stability 2.21 min
ALVEOGRAPH
P 27 mmH20
Length (L) 72 mm
P/L 0.37
W 54 10-4J
COOKIE TEST  
Cookie, Sugar snap - Width 73.4 mm
Cookie, Sugar snap - Ratio (width/thickness) 7.6 w/t
Cookie, Sugar snap - Spread factor 76 mm

* Abridged from the Canadian Grain Commission's Official Grain Grading Guide.

** Data is reported on a 13.5% moisture basis for wheat.

*** Data is reported on a 14.0% moisture basis for flour.

Testing was conducted at the Grains Analytical Testing Laboratory in Guelph, Ontario, a joint venture between Grain Farmers of Ontario and SGS Canada. For a complete description of methodology used, please contact Paolo Santangelo, Commercial Manager at paolo.santangeolo@sgs.com.

Summary Data

This year, Grain Farmers of Ontario has partnered with SGS Canada, Inc. on the development of the Grains Analytical Testing Laboratory (GATL). The GATL will be conducting this year's wheat harvest survey program. This program analyzes samples from across the province that helps create a picture of the quality of each year’s harvest.

This page will be updated regularly as new results become available.

NOTE: All grading and analysis are conducted by the Grains Analytical Testing Laboratory.

Round 1 Summary

July 25, 2016


Count of Sample ID Average of Protein % Average of MST % Average of TWT (lb/a bu) Average Falling Number
S.W. 33 9.2 14.5 80.70 336
SRW 33 9.2 14.5 80.70 336
SWW




HRW




Niagara 10 10.5 14.3 78.76 353
SRW 10 10.5 14.3 78.76 353
SWW
HRW

Round 2 Summary

August 8, 2016


Count of Sample ID Average of Protein % Average of MST % Average of TWT (lb/a bu) Average Falling Number
SN.W. 52 9.1 14.2 80.06 334
SRW 46 9.2 14.2 80.10 346
SWW 6 8.7 14.3 80.10 323
HRW




Niagara 30 9.7 14.4 80.20 339
SRW 30 9.7 14.4 80.20 339
SWW




HRW
N.W. 37 9.1 14.2 80.19 334
SRW 27 8.7 14.2 79.70 331
SWW 4 9.5 14.5 81.3 338
HRW 6 10.6 13.8 81.9 344

Technical Bulletins

OntarioWheat Technical Bulletins for 2016 are now available.

2016 Wheat, Canada Eastern Red - Hard Red Winter Wheat
2016 Wheat, Canada Eastern Red - Soft Red Winter Wheat
2016 Wheat, Canada Eastern White - Soft White Winter Wheat

Previous Reports

2015 Quality Scoop Report
2013 Quality Scoop Report

2012 Quality Scoop Report

2011 Quality Scoop Report
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