Canadian Wheat
Western Canadian Wheat Classes
Characteristics and end uses of nine milling classes of Western Canadian Wheat |
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Class |
Characteristics |
End Uses |
| Canada Northern Hard Red (CNHR) | – Red Spring Wheat | – Hearth breads, flat breads, |
| – Medium to hard kernels | steamed breads, noodles | |
| – Very good milling quality | ||
| – Medium gluten strength | ||
| – Three milling grades | ||
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| Canada Prairie Spring Red (CPSR) | -Red Spring Wheat | -Hearth breads, flat breads, |
| -Medium hard kernels | steamed breads, noodles | |
| -Medium dough strength | ||
| -Two milling grades | ||
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| Canada Prairie Spring White (CPSW) | -White Spring Wheat | – Flat breads, Noodles, Chapatis |
| – Medium dough strength | ||
| -Two milling grades | ||
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| Canada Western Amber Durum (CWAD) | – Durum Wheat | – Semolina for pasta |
| – High yield of semolina | -Couscous | |
| – Excellent Pasta-Making quality | ||
| – Four milling grades | ||
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| Canada Western Extra Strong (CWES) | – Hard Red Spring Wheat | -ideal for blending |
| – Extra Strong Gluten | -used in speciality products when | |
| – Two milling grades | high gluten strenght is needed | |
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| Canada Western Hard White Spring (CWHWS) | -Hard White Spring Wheat | -bread and noodle production |
| -Superior milling quality producing | ||
| flour with excellent colour | ||
| -Three milling grades | ||
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| Canada Western Red Spring (CWRS) | -Hard Red Spring Wheat | -Used for production of high volume |
| -Superior milling and baking quality | pan bread | |
| -Three milling grades | – used alone or in blends with other | |
| -Various guanranteed protein levels | wheat for hearth bread, steamed bread, | |
| noodles, flat bread, common wheat pasta | ||
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| Canada Western Red Winter (CWRW) | – Hard Red Winter Wheat | -French breads, flat breads, steamed breads, |
| -Very good milling quality | noodles | |
| -Three milling grades | ||
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| Canada Western Soft White Spring (CWSWS) | -Soft White Spring Wheat | -cookies, cakes, pastry, flat breads, noodles, |
| -Low protein content | steamed breads, chapatis | |
| -Three milling grades | ||