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Quality of Canada Western Red Spring wheat exports in 2025-2026

The Canadian Grain Commission monitors the quality of wheat export cargoes to ensure that customer expectations are met. Cargo monitoring gives us an indication of how effective our quality assurance system and grade standards are in ensuring consistent quality from year to year for each class and grade of wheat. We also use cargo monitoring to determine how well our Harvest Sample Program analyses predict the quality of subsequent cargo shipments.

Canada Western Red Spring wheat

CWRS is the most widely grown class of wheat in western Canada. It is well known for its excellent milling performance, producing high yields of flour with low ash content and minimal protein loss. The high protein content and very high water absorption of CWRS flour results in dough that is strong yet extensible. This makes it ideal for the production of pan bread with a large loaf volume. Due to the high protein and good gluten strength of its flour, CWRS wheat is used extensively, either alone or in blends with weaker wheats, in a range of products such as hearth breads, flat breads, steamed breads, and noodles.

Reporting methods

Aggregate samples of wheat export shipments are prepared each quarter from loading samples, based on class, grade and shipping coast, and are analyzed according to our standard procedures and methods. Our quarterly reports present the average quality of export cargoes of Canada Western Red Spring (CWRS) from the 2025-2026 shipping year, which began on August 1, 2025, and ended on July 31, 2026.

Quarterly cargo summary for 2025-2026

Aggregate samples of Quarter 1, Quarter 2 and Quarter 3 export cargoes of CWRS wheat had a test weight of 83 kg/hL to 84 kg/hL, well above the minimum requirement of 79 kg/hL for No. 1 CWRS. Falling Number values were consistent with very sound grain for Pacific coast aggregates (384 to 417 seconds) and sound grain for the Atlantic coast aggregates (≥ 327 seconds). All aggregates had a high protein content (13.7% to 13.9%) and very strong milling yields on a Bühler laboratory mill (76.7% to 77.6% on a clean wheat basis). The flour from the aggregates had a bright white colour and low ash content, which is typical for CWRS wheat. The dough had high water absorption and very strong but balanced properties, as measured by Farinograph and Extensograph tests. Baking tests produced good loaf volumes.

No. 1 and No. 2 CWRS exports in Quarter 1 through Quarter 3 (August 2025 to April 2026)

 

Exported

Million tonnes:
14.7

Vessels

Cargo vessels deployed:
517

Countries

Shipped to:
55

Figure 1  Tonnage of No. 1 CWRS and No. 2 CWRS exports from Pacific and Atlantic ports in the 2025-2026 shipping year.
data follows

For detailed export tonnage data, please refer to Exports of Canadian grain from licensed facilities.

Graph data
Exports in million tonnes
Quarter No. 1 CWRS
Pacific ports		 No. 2 CWRS
Pacific ports		 No. 1 CWRS
Atlantic ports		 No. 2 CWRS
Atlantic ports
Quarter 1
Aug-Oct 2025		 1.80 1.70 0.54 0.53
Quarter 2
Nov 2025-Jan 2026		 2.95 1.37 0.42 0.47
Quarter 3
Feb-April 2026		 2.76 1.34 0.35 0.41
Quarter 4
May-July 2026		 - - - -
Cumulative 7.52 4.42 1.31 1.40
Figure 2  Percentage of No. 1 and No. 2 CWRS export shipments in each quarter of the 2025-2026 shipping year according to protein content (13.5%, mb, %).
data follows
Graph data
% of shipments
Protein content, %
(13.5% mb)		 Quarter 1
Aug-Oct 2025		 Quarter 2
Nov 2025-Jan 2026		 Quarter 3
Feb-April 2026		 Quarter 4
May-July 2026		 Cumulative
≤ 12.5% 0 0 0 - 0
12.6-13.0% 0 0 0 - 0
13.1-13.5% 5 7 5 - 6
13.6-14.0% 73 68 43 - 61
14.1-14.5% 22 21 44 - 29
>14.5% 0 4 9 - 4
Figure 3  Percentage of No. 1 and No. 2 CWRS export shipments in each quarter of the 2025-2026 shipping year according to test weight (kg/hL).
data follows
Graph data
% of shipments
Test weight, kg/hL Quarter 1
Aug-Oct 2025		 Quarter 2
Nov 2025-Jan 2026		 Quarter 3
Feb-April 2026		 Quarter 4
May-July 2026		 Cumulative
≤ 80.0 0 0 1 - 0
80.1-81.0 0 0 8 - 3
81.1-82.0 1 0 29 - 10
82.1-83.0 10 44 33 - 16
83.1-84.0 36 44 27 - 36
84.1-85.0 44 47 2 - 31
> 85 9 5 0 - 4

Quarter 3: February 1, 2026 to April 30, 2026

Third quarter cargo aggregates were made from loading samples of export shipments in the months of February, March, April of 2026.

alt format

Alternate format
No. 1 and No. 2 CWRS, third quarter export cargo aggregates by grade in 2025-2026 (PDF, 137 KB)

Wheat, No. 1 and No. 2 Canada Western Red Spring (CWRS), third quarter export cargo aggregates by grade in 2025-2026Footnote 1

Wheat
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Test weight, kg/hL 84 83 84 84
Weight per 1000 kernels, g 35.8 35.8 36.7 35.8
Protein content, % 13.7 13.8 13.8 13.7
Protein content, % (dry matter basis) 15.8 15.9 16.0 15.8
Ash content, % 1.44 1.43 1.45 1.45
Falling Number, seconds 333 327 402 401
Particle size index, %Footnote 2 52 53 52 51
Milling flour yield - Bühler laboratory mill
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Clean wheat basis, % 77.2 77.1 76.9 76.7
Flour
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Protein content, % 12.8 12.9 13.1 12.9 13.0
Wet gluten content, % 33.8 34.9 35.9 36.1 35.3
Gluten index, % 97.0 96.9 94.5 94.0 94.7
Ash content, % 0.43 0.42 0.43 0.38 0.43
Dough sheet (water) brightness (L*) at 2h 75.9 75.4 75.7 76.9 75.6
Dough sheet (water) redness (a*) at 2h 1.9 2.0 2.0 1.7 2.1
Dough sheet (water) yellowness (b*) at 2h 24.9 25.0 25.7 26.0 25.9
Starch damage, % 7.8 7.9 8.3 8.0 8.4
Amylograph peak viscosity, BU 392 333 505 618 542
Farinogram, 50 g bowl
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 63.4 63.8 64.8 64.2 65.2
Dough development time, minutes 6.7 6.7 5.9 8.7 6.5
Stability, minutes 11.2 11.2 9.3 16.2 9.4
Mixing tolerance index, BU 24 23 25 19 32
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 3 (February, March, and April 2026). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
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Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Farinogram, 300 g bowlFootnote 3
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 64.4 64.9 66.6 66.2 67.0
Dough development time, minutes 8.6 8.0 9.6 12.7 9.9
Stability, minutes 18.6 17.3 14.2 37.6 13.4
Mixing tolerance index, BU 12 13 19 13 22
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 3 (February, March, and April 2026). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
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Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Extensogram (135 minutes), standard method
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 777 659 750 896 756
Extensibility (length), cm 19.0 20.5 19.4 16.9 18.8
Area, cm2 185 172 184 185 178
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for quarter 3 (February, March, and April 2026).
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Figure description

Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.

Extensogram (90 minutes), pin mixer methodFootnote 4
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 570 543 529 529 496
Extensibility (length), cm 16.9 18.6 18.6 17.8 18.0
Area, cm2 122 127 124 120 113
Alveogram
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
P (maximum over pressure), mm H2O 111 107 113 121 117
L (length), mm 136 124 125 128 126
P/L 0.82 0.86 0.90 0.95 0.93
W (deformation energy), 10-4 joules 486 437 445 488 458
le (elasticity index), % 63.0 62.5 60.2 61.1 60.1
Baking (Canadian short process)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 67 67 69 68 68
Mixing time, minutes 5.5 5.5 5.0 5.5 4.9
Mixing energy, Wh/kg 13.8 15.1 12.2 15.0 13.0
Loaf volume, cm3/100 g flour 963 1002 951 990 937
Baking (Sponge and Dough)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % NAFootnote * NA 65 64 NA
Mixing time, minutes NA NA 3.9 4.4 NA
Mixing energy, Wh/kg NA NA 7.5 9.5 NA
Loaf volume, cm3/100 g flour NA NA 1078 1070 NA

Quarter 2: November 1, 2025 to January 31, 2026

The second quarter cargo aggregates were made from loading samples of export shipments in the months of November and December of 2025 and January of 2026.

alt format

Alternate format
No. 1 and No. 2 CWRS, Second quarter export cargo aggregates by grade in 2025-2026 (PDF, 484 KB)

Wheat, No. 1 and No. 2 Canada Western Red Spring (CWRS), second quarter export cargo aggregates by grade in 2025-2026Footnote 1

Wheat
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Test weight, kg/hL 83 83 84 84
Weight per 1000 kernels, g 37.5 35.7 37.3 36.3
Protein content, % 13.9 13.8 13.8 13.8
Protein content, % (dry matter basis) 16.1 15.9 16.0 16.0
Ash content, % 1.45 1.45 1.46 1.48
Falling Number, seconds 409 380 417 399
Particle size index, %Footnote 2 53 53 52 52
Milling flour yield - Bühler laboratory mill
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Clean wheat basis, % 77.6 77.2 77.0 77.1
Flour
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Protein content, % 12.9 12.8 13.0 12.8 13.1
Wet gluten content, % 34.0 34.5 34.5 34.8 35.0
Gluten index 96.8 97.4 95.2 95.1 94.3
Ash content, % 0.41 0.42 0.42 0.37 0.43
Dough sheet (water) brightness (L*) at 2h 75.9 75.3 75.7 76.9 75.5
Dough sheet (water) redness (a*) at 2h 1.9 1.9 2.0 1.6 2.1
Dough sheet (water) yellowness (b*) at 2h 25.2 25.2 26.0 26.1 26.2
Starch damage, % 7.8 8.1 8.2 7.8 8.3
Amylograph peak viscosity, BU 483 380 544 591 528
Farinogram, 50 g bowl
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 63.7 63.4 64.8 63.9 65.2
Dough development time, minutes 7.0 6.0 7.2 8.7 6.3
Stability, minutes 11.1 9.8 8.5 17.8 8.4
Mixing tolerance index, BU 26 28 33 16 32
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for Quarter 2 (November and December of 2025 and January of 2026). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown
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Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Farinogram, 300 g bowlFootnote 3
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 65.3 65.1 67.2 66.5 67.6
Dough development time, minutes 8.3 7.3 11.1 13.0 8.7
Stability, minutes 18.8 17.1 13.7 34.9 12.6
Mixing tolerance index, BU 12 11 27 11 19
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for Quarter 2 (November and December of 2025 and January of 2026). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
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Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Extensogram (135 minutes) standard method
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 744 683 811 881 661
Extensibility (length), cm 19.0 20.8 18.4 17.0 20.3
Area, cm2 178 183 186 179 172
Examples of Extensograms at 45 minutes (blue) and 135 minutes (green) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for Quarter 2 (November and December of 2025 and January of 2026).
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Figure description

Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.

Extensogram (90 minutes) pin mixer methodFootnote 4
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 595 620 530 571 497
Extensibility (length), cm 17.0 17.8 17.7 17.4 18.7
Area, cm2 128 140 118 128 118
Alveogram
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
P (maximum over pressure), mm H2O 118 113 117 125 119
L (length), mm 119 131 122 126 120
P/L 0.99 0.86 0.96 0.99 0.99
W (deformation energy), 10-4 joules 479 483 456 494 458
le (elasticity index), % 64.1 63.6 60.6 60.4 60.5
Baking (Canadian short process)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 68 67 68 68 69
Mixing time, minutes 5.4 5.2 4.8 4.9 4.4
Mixing energy, Wh/kg 14.2 14.0 13.3 12.8 11.1
Loaf volume, cm3/100 g flour 967 991 928 945 960
Baking (Sponge and Dough)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % NAFootnote * NA 65 64 NA
Mixing time, minutes NA NA 3.9 3.9 NA
Mixing energy, Wh/kg NA NA 7.7 7.3 NA
Loaf volume, cm3/100 g flour NA NA 1102 1068 NA

Quarter 1: August 1, 2025 to October 31, 2025

The first quarter cargo aggregates were made from loading samples of export shipments in the months of August, September and October of 2025.

alt format

Alternate format
No. 1 and No. 2 CWRS, First quarter export cargo aggregates by grade in 2025-2026 (PDF, 203 KB)

Wheat, No. 1 and No. 2 Canada Western Red Spring (CWRS), first quarter export cargo aggregates by grade in 2025-2026Footnote 1

Wheat
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Test weight, kg/hL 83 84 84 83
Weight per 1000 kernels, g 32.9 33.6 34.2 36.0
Protein content, % 13.8 13.8 13.9 13.9
Protein content, % (dry matter basis) 16.0 15.9 16.1 16.1
Ash content, % 1.51 1.50 1.49 1.48
Falling Number, seconds 408 400 395 384
Particle size index, %Footnote 2 51 50 49 49
Milling flour yield - Bühler laboratory mill
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
Clean wheat basis, % 77.4 76.9 76.8 76.8
Flour
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Protein content, % 12.9 12.8 12.9 12.8 13.0
Wet gluten content, % 34.9 34.9 36.1 35.7 36.1
Gluten index 95.1 95.3 92.6 94.4 91.9
Ash content, % 0.45 0.44 0.44 0.38 0.44
Dough sheet (water) brightness (L*) at 2h 75.0 75.4 75.0 76.8 75.5
Dough sheet (water) redness (a*) at 2h 2.0 2.0 2.0 1.6 1.9
Dough sheet (water) yellowness (b*) at 2h 24.3 24.5 25.2 25.5 25.3
Starch damage, % 8.0 8.0 8.4 8.1 8.3
Amylograph peak viscosity, BU 650 609 554 673 605
Farinogram, 50 g bowl
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 63.2 63.3 64.6 63.7 64.5
Dough development time, minutes 7.5 6.5 7.0 8.7 6.2
Stability, minutes 10.4 9.9 9.2 16.7 9.0
Mixing tolerance index, BU 27 26 33 20 28
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for Quarter 1 (August, September and October 2025). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
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Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Farinogram, 300 g bowlFootnote 3
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 64.1 64.4 66.3 66.0 66.4
Dough development time, minutes 11.3 8.7 12.0 15.3 10.0
Stability, minutes 26.7 24.2 18.4 39.8 17.3
Mixing tolerance index, BU 9 8 19 7 16
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for Quarter 1 (August, September and October 2025). Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
description below
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Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Extensogram (135 minutes) standard method
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 827 762 872 1030 791
Extensibility (length), cm 17.4 18.9 17.4 15.1 18.5
Area, cm2 181 181 188 190 182
Extensogram (90 minutes) pin mixer methodFootnote 4
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Maximum resistance, BU 584 562 506 561 500
Extensibility (length), cm 17.4 17.8 18.8 17.5 18.8
Area, cm2 127 124 117 122 119
Examples of Extensograms at 45 minutes (blue) and 135 minutes (green) generated from flour with extraction rates of 74% and 60% for the quarterly cargo aggregate samples of No. 1 and No. 2 CWRS for Quarter 1 (August, September and October 2025).
description below
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Figure description

Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.

Alveogram
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
P (maximum over pressure), mm H2O 109 113 120 128 123
L (length), mm 132 127 134 130 137
P/L 0.83 0.89 0.90 0.99 0.90
W (deformation energy), 10-4 joules 471 475 501 525 516
le (elasticity index), % 63.1 63.0 61.0 61.5 61.6
Baking (Canadian short process)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % 67 67 69 68 69
Mixing time, minutes 4.9 5.3 4.5 5.3 4.8
Mixing energy, Wh/kg 10.4 12.7 9.4 12.5 10.3
Loaf volume, cm3/100 g flour 986 993 954 1000 1050
Baking (Sponge and Dough)
Quality parameter Atlantic
No. 1 CWRS		 Atlantic
No. 2 CWRS		 Pacific
No. 1 CWRS		 Pacific
No. 2 CWRS
74% extraction 74% extraction 74% extraction 60% extraction 74% extraction
Absorption, % NAFootnote * NA 65 64 NA
Mixing time, minutes NA NA 3.5 3.9 NA
Mixing energy, Wh/kg NA NA 5.9 7.4 NA
Loaf volume, cm3/100 g flour NA NA 1110 1082 NA

Page details

2026-08-28