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Quality Data

Ontario Wheat Technical Information

Quality Data for 2015 Harvest Survey Grade Composite Samples

Canadian Eastern Soft Red Winter Wheat

  Niagara Region Northwest Region Southwest Region 
Wheat
Test Weight, kg/hL 80.1 79.7 80.4
Weight Per 1000 Kernels, g 39.1 37.6 37.8
Protein Content, % 10.0 9.6 10.0
Protein Content (dmd), % 11.6 11.1 11.6
Ash Content, % 1.5 1.5 1.5
Alpha-Amylase Activity, units/g 4.0 4.5 3.5
Falling Number, s 350.0 370.0 380.0
Particle Size Index % 72.0 72.0 73.0
Milling Yield (0.50% Ash basis), % 77.0 77.1 76.4
Flour
Protein Content, % 8.8 8.4 8.8
Protein Loss on Milling, % 1.2 1.2 1.3
Amylograph Peak Viscosity, BU 400.0 440.0 425.0
Milling Yield (Clean Basis), % 76.0 76.1 75.9
Wet Gluten, % 23.3 23.2 24.3
Ash Content, % 0.5 0.5 0.5
Colour, CIELAB L* 91.8 91.9 91.9
a* 0.3 0.3 0.3
b* 9.4 9.3 9.3
Starch Damage (Megazyme), % 3.6 3.5 3.5
Alpha-Amylase Activity, units/g 2.0 1.5 1.5
SRC, water, % 56.0 58.0 57.0
SRC, lactic acid, 5%, % 97.0 96.0 93.0
SRC, lactic acid, % after 30 days
SRC, sucrose, % 97.0 99.0 96.0
SRC, sodium carbonate, % 77.0 79.0 77.0
Fairnogram
Absorption, % 52.6 52.3 52.7
Dough Development Time, min 1.5 1.3 1.5
Mixing Tolerance Index, BU 115.0 110.0 105.0
Stability, min 1.0 1.5 1.5
Alveogram
P (height x 1.1), mm 34.0 34.0 34.0
L, mm 75.0 99.0 94.0
P/L 0.5 0.3 0.4
W, 10^-4, J 63.0 70.0 69.0
Cookie Test
Sugar Snap, W, mm 82.8 82.5 82.0
Sugar Snap, Ratio (w/t) 9.3 9.1 9.2
Macro Wire-Cut, W, mm 79.1 79.0 79.4
Macro Wire Cut, Ratio (w/t) 8.0 7.7 7.8

Canadian Eastern Winter Wheat

  All Regions
Wheat
Test Weight, kg/hL 80.8
Weight Per 1000 Kernels, g 34.5
Protein Content, % 9.8
Protein Content (dmd), % 11.4
Ash Content, % 1.53
Alpha-Amylase Activity, units/g 6.5
Falling Number, s 330
Particle Size Index % 71
Milling Yield (0.50% Ash basis), % 76
Flour
Protein Content, % 8.8
Protein Loss on Milling, % 1.1
Amylograph Peak Viscosity, BU 370
Milling Yield (Clean Basis), % 76.5
Wet Gluten, % 23
Ash Content, % 0.51
Colour, CIELAB L* 91.9
a* 0.26
b* 10.87
Starch Damage (Megazyme), % 3.5
Alpha-Amylase Activity, units/g 2.5
SRC, water, % 55
SRC, lactic acid, 5%, % 83
SRC, lactic acid, % after 30 days
SRC, sucrose, % 94
SRC, sodium carbonate, % 75
Fairnogram
Absorption, % 51.7
Dough Development Time, min 1.25
Mixing Tolerance Index, BU 125
Stability, min 1.5
Alveogram
P (height x 1.1), mm 27
L, mm 79
P/L 0.34
W, 10^-4, J 46
Cookie Test
Sugar Snap, W, mm 82
Sugar Snap, Ratio (w/t) 9
Macro Wire-Cut, W, mm 78.9
Macro Wire Cut, Ratio (w/t) 8

Canadian Eastern Hard Red Winter

  All Regions
Wheat
Test Weight, kg/hL 80.5
Weight Per 1000 Kernels, g 40.3
Protein Content, % 10.6
Protein Content (dmd), % 12.2
Ash Content, % 1.5
Alpha-Amylase Activity, units/g 6.5
Falling Number, s 375
Particle Size Index % 58
Milling Yield (0.50% Ash basis), % 77.3
Flour
Protein Content, % 9.6
Protein Loss on Milling, % 1
Amylograph Peak Viscosity, BU 270
Milling Yield (Clean Basis), % 76.8
Wet Gluten, % 25.9
Ash Content, % 0.49
Colour, CIELAB L* 91.4
a* 0.43
b* 10.03
Starch Damage (Megazyme), % 7.8
Alpha-Amylase Activity, units/g 3.5
SRC, water, % 70
SRC, lactic acid, 5%, % 132
SRC, lactic acid, % after 30 days
SRC, sucrose, % 113
SRC, sodium carbonate, % 100
Fairnogram
Absorption, % 60.1
Dough Development Time, min 1.75
Mixing Tolerance Index, BU 50
Stability, min 3.5
Alveogram
P (height x 1.1), mm 87
L, mm 82
P/L 1.06
W, 10^-4, J 223
Extensogram
Absorption, standard, % 57.6
Length, standard, cm 17.3
Height at 5cm, standard, BU 228
Max Height, standard, BU 313
Area, standard, cm^2 74
Baking (Remix-to-peak baking test)
Absorption, % 57
Remix time, min 2.2
Peak Mixing Energy Dough (RAR), W-h/kg 3.1
Loaf Volume, cm^3 710

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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