2011 QUALITY SCOOP UPDATE

Friday, September 2, 2011

QUALITY SCOOP COLLECTION POINTS

NORTHWEST

NIAGARA

SOUTHWEST

EASTERN

2011 ONTARIO QUALITY SCOOPComposite Samples

REGION CLASS GRADE

Southwest

Soft Red Winter 1 CESRW

Soft Red Winter 2 CESRW

Soft White Winter 1 CEWW

Hard Red Winter 1 CEHRW

Northwest

Soft Red Winter 1 CESRW

Soft Red Winter 2 CESRW

Soft White Winter 1 CEWW

Hard Red Winter 1 CEHRW

Hard Red Winter 2 CEHRW

Niagara Soft Red Winter 1 CESRW

SOFT RED WINTER WHEAT 2011 Ontario Quality Scoop

SOUTHWEST REGIONCESRW Grading 2011, 2010, 2009

No. 1No. 2

No. 3CE Feed

Sample

0

10

20

30

40

50

60

70

80

90

100

20112010

2009

Grade

% o

f S

am

ple

s

Year

NIAGARA REGIONCESRW Grading 2011, 2010, 2009

No. 1 No. 2 No. 3 CE Feed Sample

0

10

20

30

40

50

60

70

80

90

100

2011

2010

2009

Grade

% o

f S

am

ple

s

Year

NORTHWEST REGIONCESRW Grading 2011, 2010, 2009

No. 1 No. 2 No. 3 CE Feed Sample

0

10

20

30

40

50

60

70

80

90

100

20112010

2009

Grade

% o

f S

am

ple

s

Year

2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat

WHEAT QUALITY2011 by Region

Southwest Niagara Northwest

QUALITY PARAMETER 1 CESRW 2 CESRW1 CESRW 1 CESRW 2 CESRW

WHEAT (13.5% mb)

Protein content, % 9.0 9.5 8.4 8.8 8.8

Protein content (dmb), % 10.4 11.0 9.7 10.1 10.1

Falling number, s 377 369 371 359 366

RVA SN, RVU 115 122 110 115 127

Ash content, % 1.54 1.47

PSI, % 66 64

Flour yield (total products basis), %

72.9 73.0 73.6 71.4 72.7

Flour yield (0.50% ash basis), % 74.6 74.5

2011 ONTARIO QUALITY SCOOPCanada Eastern Soft Red Winter Wheat

FLOUR QUALITY2011 by Region

SOUTHWEST NIAGARA NORTHWEST

QUALITY PARAMETER 1 CESRW 2 CESRW 2 CESRW 1 CESRW 2 CESRW

FLOUR (14.0% mb)

Protein content, % 7.5 8.0 7.0 7.2 7.2

Wet gluten, % 23.6 25.0 20.0 21.5 20.5

Ash content, % 0.47 0.47

Minolta colour - L* 86.2 86.0 86.8 86.4 86.3

a* -1.60 -1.40 -1.77 -1.54 -1.50

b* 17.4 16.6 17.4 16.5 18.9

Starch damage, UCD 11.5 10.4 7.9 10.8 10.6

Amylograph PV, BU 555 615 640 650 530

Falling number, s 356 377 360 333 366

2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat

FLOUR: SRC2011 by Region

Southwest Niagara Northwest

QUALITY PARAMETER 1 CESRW 2 CESRW 1 CESRW 1 CESRW 2 CESRW

SOLVENT RETENTION CAPACITY (SRC)

Sucrose, % 86 88 87 87 91

Sodium carbonate, % 65 66 64 63 65

Lactic acid, % 88 89 104 86 91

Distilled water, % 50 52 51 50 52

2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat

FLOUR: FARINOGRAM

2011 by Region

Southwest Niagara Northwest

QUALITY PARAMETER 1 CESRW 2 CESRW 1 CESRW 1 CESRW 2 CESRW

FARINOGRAM

Absorption, % 48.6 48.5 48.0 49.0 49.4

DDT, min 0.9 1.2 1.2 0.9 1.0

Stability, min 1.2 2.4 1.2 1.1 1.2

2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat

FLOUR: ALVEOGRAM

2011 by Region

SOUTHWEST NIAGARA NORTHWEST

QUALITY PARAMETER 1 CESRW 2 CESRW 1 CESRW 1 CESRW 2 CESRW

ALVEOGRAM

P(peak), mm 21 21 22 23 26

L (length), mm 111 142 133 121 104

W (work) (x 10-4), J 52 57 57 62 66

2011 ONTARIO QUALITY SCOOP Canada Eastern Soft Red Winter Wheat

COOKIE BAKING (AACC 10-53)

2011 by Region

SOUTHWEST NIAGARA NORTHWEST

1 CESRW 2 CESRW 1 CESRW 1 CESRW 2 CESRW

COOKIE

Width, mm 83.0 82.6

Thickness, mm 8.8 9.1

Spread (W/T) 9.5 9.1

SOFT WHITE WINTER WHEAT 2011 Ontario Quality Scoop

No. 1 No. 2 No. 3 CE Feed Sample

0.0

10.0

20.0

30.0

40.0

50.0

60.0

70.0

80.0

90.0

100.0

2011 Southwest

2011 Northwest

2010 Ontario

2009 Ontario

GRADE

% o

f S

am

ple

sQUALITY SCOOP

CEWW Grading 2011, 2010, 2009

2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat

WHEAT QUALITY2011 by Region

Southwest Northwest

1 CEWW 1 CEWW

WHEAT (13.5% mb)

Protein content, % 9.1 8.9

Protein content (dmb), % 10.6 10.2

Falling number, s 368 366

RVA SN, RVU 116 110

Ash content, % 1.59 1.50

PSI, % 64

Flour yield (total products basis), % 73.0 73.1

Flour yield (0.50% ash basis), % 71.7

2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat

FLOUR QUALITY2011 by Region

Southwest Northwest

1 CEWW 1 CEWW

FLOUR (14.0% mb)

Protein content, % 7.6 7.4

Wet gluten, % 24.1 21.6

Ash content, % 0.42

Minolta colour - L* 86.6 86.2

a* -2.00 -1.57

b* 18.3 15.1

Starch damage, UCD 10.8 11.1

Amylograph PV, BU 585 530

Falling number, s 370 342

2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat

FLOUR: SRC SOUTHWEST NORTHWEST

Quality Parameter 1 CEWW 1 CEWW

SOLVENT RETENTION CAPACITY (SRC)

Sucrose, % 86 85

Sodium carbonate, % 65 63

Lactic acid, % 85 90

Distilled water, % 51 50

2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat

FLOUR: FARINOGRAM2011 by Region

SOUTHWEST NORTHWEST

QUALITY PARAMETER 1 CEWW 1 CEWW

FARINOGRAM

Absorption, % 48.7 47.7

DDT, min 1.0 0.7

Stability, min 1.2 1.2

2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat

FLOUR: ALVEOGRAM2011 by Region

SOUTHWEST NORTHWEST

QUALITY PARAMETER 1 CEWW 1 CEWW

ALVEOGRAM

P(peak), mm 19 21

L (length), mm 152 155

W (work) (x 10-4), J 50 68

2011 ONTARIO QUALITY SCOOP Canada Eastern Soft White Winter Wheat

COOKIE BAKING (AACC 10-53)

2011 by Region

SOUTHWEST NORTHWEST

1 CEWW 1 CEWW

COOKIE

Width, mm 81.4

Thickness, mm 9.0

Spread (W/T) 9.1

HARD RED WINTER WHEAT 2011 Ontario Quality Scoop

No. 1 No. 2 No. 3 CE Feed Sample

0

10

20

30

40

50

60

70

80

90

100

2011 Southwest

2011 Northwest

2010 Ontario

2009 Ontario

GRADE

% o

f S

am

ple

sQUALITY SCOOP

CEHRW Grading 2011, 2010, 2009

2011 ONTARIO QUALITY SCOOPCanada Eastern Hard Red Winter Wheat

WHEAT QUALITY2011

SOUTHWEST NORTHWEST

1 CEHRW 1 CEHRW 2 CEHRW

WHEAT (13.5% mb)

Protein content, % 10.3 10.3 10.1

Protein content (dmb), % 11.9 11.9 11.7

Falling number, s 408 400 362

RVA SN, RVU 129 133 131

Ash content, % 1.47

PSI, % 48

Flour yield (total products basis), % 73.0 71.5 71.3

Flour yield (0.50% ash basis), % 77.8

2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat

FLOUR QUALITY2011

SOUTHWEST NORTHWEST

1 CEHRW 1 CEHRW 2 CEHRW

FLOUR (14.0% mb)

Protein content, % 9.1 9.2 8.9

Wet gluten, % 26.8 24.8 24.1

Ash content, % 0.42

Minolta colour - L* 86.4 86.4 86.3

a* -0.97 -0.97 -0.98

b* 15.2 14.7 14.1

Starch damage, UCD 17.1 16.4 15.8

Amylograph PV, BU 615 490 480

Falling number, s 398 399 389

2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat

FLOUR: SRC2011 by Region

SOUTHWEST NORTHWEST

Quality Parameter 1 CEHRW 1 CEHRW 2 CEHRW

SOLVENT RETENTION CAPACITY (SRC)

Sucrose, % 97 93 92

Sodium carbonate, % 76 75 73

Lactic acid, % 126 121 122

Distilled water, % 59 58 57

2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat

FLOUR: FARINOGRAM2011 by Region

SOUTHWEST NORTHWEST

QUALITY PARAMETER 1 CEHRW 1 CEHRW 2 CEHRW

FARINOGRAM

Absorption, % 54.3 54.5 53.5

DDT, min 2.0 2.0 1.7

Stability, min 5.5 7.9 4.0

2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat

FLOUR: ALVEOGRAM2011 by Region

SOUTHWEST NORTHWEST

QUALITY PARAMETER 1 CEHRW 1 CEHRW 2 CEHRW

ALVEOGRAM

P(peak), mm 57 61 59

L (length), mm 125 124 129

W (work) (x 10-4), J 219 236 241

2011 ONTARIO QUALITY SCOOP Canada Eastern Hard Red Winter Wheat

TEST BAKING (NO TIME DOUGH)

2011 by Region

SOUTHWEST NORTHWEST

1 CEHRW 1 CEHRW 2 CEHRW

BREAD

Absorption, % 55.3

Mixing time, min 4.7

Loaf Volume (TexVol), cc 929

For more information please contact:

Michael Reimer, MScTechnical Specialist, Ontario Wheat

Canadian International Grains Institute1000-303 Main St.,

Winnipeg, MB, R3C 3G7Phone: (204) 983-1055Fax: (204) 983-2642

E-mail: mreimer@cigi.ca Website: www.cigi.ca

Blog: http://ontarioqualityscoop.blogspot.com/