Eastern Canadian Wheat Classes
Approximately 1.2 mio t of wheat is produced annually in the southern
Ontario peninsula between the Great Lakes (5-year average from 1998 to 2002).
There are four wheat classes grown in Ontario:
• Canada Eastern White Winter (CEWW),
• Canada Eastern Soft Red Winter (CESRW),
• Canada Eastern Hard Red Winter (CEHRW)
• Canada Eastern Red Spring (CERS).
Approximately 150,000 t of wheat is produced annually in southern
Quebec, almost exclusively hard red spring wheat. In the Maritimes production
is variable, but in a typical year about 30,000 t of red winter wheat and about
70,000 t of spring wheat is produced annually. There are three milling grades
of CEWW, CESRW, CEHRW and CERS. KVD was removed as a criteria for red wheat
registration in Eastern Canada in 1989, but is still required for white winter wheat
varieties. When red wheat is delivered, the class is declared for binning and
grading. If the class is not declared, the wheat is binned and graded as Canada Eastern Red (CER) wheat with no class designation. CER is marketed at
a lower price than designated red wheat.
Tab. 26: Quality of No 1 grades of Ontario CEWW, CESRW, CEHRW and CERS
from the 2002 harvest a
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Canadian Wheat Classes and
their Uses
1. Classes of Western Canadian Wheat and their Uses
CWRS wheat is a high protein content hard red spring wheat with
superior milling and baking quality. It is offered at various protein levels,
to enhance processing flexibility. Main uses include pan bread, hearth bread,
Asian noodles, and as a strong blending wheat.
Tab. 27: Canadian wheat flour qualities for specific applications
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CWES wheat is a hard red spring wheat with extra-strong gluten
suitable for blending purposes.
CPSR wheat is a hard red spring wheat of medium protein content
suitable for production of hearth breads, flat breads, steamed breads, noodles and
related products.
CWRW wheat is a hard red wheat of moderate protein content suitable
for a wide variety of products including French breads, flat breads, steamed
breads, noodles and related products.
CWHW wheat has similar properties to CWRS but has a white seed coat.
The white seed coat gives CWHW a flour colour advantage at high flour extraction,
and produces Asian noodles with less visible bran specks even at low flour
extraction rate.
CPSW is a hard white wheat of medium protein content and medium gluten
strength suitable for the production of various types of Asian noodles, flat
breads, chapattis and related products.
CWSWS wheat is a soft white spring wheat of low protein content for
production of cookies, cakes and pastry as well as some forms of flat breads, Asian
noodles, steamed bread and chapattis.
2. Classes of Eastern Canadian Wheat and their Uses
CERS is a high protein content hard red spring wheat used primarily
for bread baking by the domestic industry. Small quantities are occasionally
available for export.
CEHRW is a medium protein content hard red winter wheat used primarily
for bread baking by the domestic industry. Small quantities are occasionally available
for export.
CESRW is a low protein content soft red winter wheat used primarily
for crackers, biscuits and cakes. Small
quantities are available for export.
CER wheat is a non-specified blend of hard red spring, hard red winter,
and soft red winter for general purpose use.
CEWW is a low protein content soft white winter wheat with exceptional
quality for the production of cakes, and some types of biscuits, primarily by the
domestic industry. Small quantities are occasionally available for export.
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