Baking quality data for Canada Western Red Spring wheat available

WINNIPEG, Dec. 21, 2012 /CNW/ - Supplementary quality data from the 2012 Canada Western Red Spring wheat harvest now include baking data by region. The data are available on the Canadian Grain Commission's web site, www.grainscanada.gc.ca.

Baking data are based on results of the Canadian short process baking test and include information such as absorption, mixing energy, mixing time and loaf volume.

"Marketers and customers of Canada's grain rely on our quality data to make purchasing decisions. Any time we can offer them more information about quality, that's a good thing for Canada's grain industry," explains Nancy Edwards, Program Manager of Bread Wheat Research in the Canadian Grain Commission's Grain Research Laboratory."

As well, the regional quality data include protein content and quality parameters such as test weight, falling number and information about milling quality and flour quality.

About the Canadian Grain Commission

The Canadian Grain Commission is the federal agency for establishing and maintaining Canada's grain quality standards. Its programs result in shipments of grain that consistently meet contract specifications for quality, safety and quantity. The Canadian Grain Commission regulates the grain industry to protect producers' rights and ensure the integrity of grain transactions.

Related information

SOURCE: Canadian Grain Commission

For further information:

Twylla McKendry
Program Manager, Analytical Services
Canadian Grain Commission
Telephone: 204-983-2289
Email: twylla.mckendry@grainscanada.gc.ca


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