23 2017 Canadian Wheat Crop in Review

Milling and Flour Properties

• Two milling grades are available• Excellent flour yields, comparable to or

higher than CWRS• Low flour ash content, comparable to or

lower than CWRS, resulting in bright flour colour

• Cumulative ash curves show excellent milling performance

• Low protein loss from wheat to flour, comparable to CWRS

• High water absorption relative to wheats from other origins

• Strong physical dough properties, comparable to, or even stronger than CWRS at equivalent protein

• Useful for blending with high-protein or low-protein wheat in order to meet quality specifications

Baking Applications

• Ideal for the production of pan breads, hearth breads, flat breads and crackers

• Good mixing and fermentation tolerance• Typically exhibits slightly lower

absorption than CWRS• Exhibits and retains good dough

properties during mixing and processing• Dough has good elasticity and

extensibility• Medium to strong dough strength,

resulting in good bread loaf volume and crumb structure

Noodle and Pasta Applications

• Good noodle hydration rates• Smooth and elastic dough for noodle

processing and finishing• Strong elastic dough properties• Ideal for the production of high-quality

white salted noodles with exceptional mouth feel and bite

• Ideal for the production of quality instant noodles with exceptional elastic texture

• Can be used to produce pasta with desired firmness and colour where non-durum pasta is commonly consumed

CPSR is an excellent class of western Canadian wheat with medium protein content and hard kernels. New CPSR varieties continue to be added to the class with improved protein strength, milling properties and end-product characteristics.

CPSRCanada Prairie Spring Red

PROPERTIES and APPLICATIONS

CANADIAN WHEAT QUALITY REPORT

Quality Parametera WHEAT Test Weight, kg/hL 82.0 Weight per 1000 Kernels, g 41.3 Hard Vitreous Kernels, % 95 Protein Content, % 13.7 Ash Content, % 1.40 Falling Number, s 450 MILLING- Allis-Chalmers Millc Total Milling Yield, % 74.4 Semolina Yield, % 66.2 SEMOLINAc,d Protein Content, % 12.5 Protein Loss, % 1.2 Wet Gluten Content, % 32.4 Gluten Index, % 70 Ash Content, % 0.65 Yellow Pigment Content, ppm 10.4 Yellowness, b* 33.1 GRANULATIONc > 425 µm, % 2.8 > 250 µm, % 63.0 > 180 µm, % 20 > 150 µm, % 6.4 < 150 µm, % 7.3 SEMOLINA SPECK COUNT PER 50 cm2 c Total Specks 11 Dark Specks 1 Large Specks (≥0.06 mm²) 6 ALVEOGRAMc P (height x 1.1), mm 67 L (length), mm 95 P/L 0.71 W, 10-4 J 180 SPAGHETTIe Firmness @ 9 min cook time, g 703 Cooking Loss, % 5.48 Cooked Weight, % 313.0 Colour L* 72.7 a* 5.72 b* 64.6 BAKI

24 2017 Canadian Wheat Crop in Review

CANADA PRAIRIE SPRING RED

2017-18 CPSR PROTEIN CONTENT, %Province Number of

SamplesMean Standard

Deviation

No. 1 CPSR

Manitoba 19 13.0 1.2

Saskatchewan 20 11.7 1.2

Alberta and B.C. 76 12.2 1.2

Western Canada 115 12.1 1.2

No. 2 CPSR

Manitoba 1 11.0 -

Alberta and B.C. 16 11.6 1.0

Western Canada 17 11.6 1.0

All Grades*

Manitoba 20 12.9 1.2

Saskatchewan 22 11.6 1.2

Alberta and B.C. 101 12.1 1.2

Western Canada 143 12.1 1.2

*includes grades other than 1,2

GRADING FACTOR AND PROTEIN CONTENT TABLE INFORMATION

• Analysis conducted by CGC Grain Research Laboratory as of October 24, 2017

• Protein content (N X 5.7) is determined by near infrared measurements calibrated against Combustion Nitrogen Analysis reference method and is expressed on an 13.5% moisture basis.

• Results are unlikely to represent samples harvested within two weeks of the report

• The “Number of Samples” figures may not reflect actual production distributions across grades

• Samples provided by producers and grain companies• N/A= not applicable

TOP 5 CPSR VARIETIES GROWN IN 2017*

AAC PenholdAC Foremost

5700 PRSY RowynAC Crystal

*2017 Insured Commerical Acres

2017-18 CPSR MAJOR GRADING FACTORSAll Provinces No. 1 No. 2 All Grades

(includes grades other than

1, 2)

Number of Samples Graded 115 17 143

% of Total 80.4 11.9 100

Grading Factor % of Total

Mildew N/A 29.4 4.2

Frost N/A 58.8 8.4

*Grading factor percentage indicates the percentage of time the factor caused the sample to be downgraded within the grade. A sample can be downgraded for more than one factor.

25 2017 Canadian Wheat Crop in Review

No.1 CANADA PRAIRIE SPRING RED

Quality Parametera WHEATc Test Weight, kg/hL 83.6 Weight Per 1000 Kernels, g 40.3 Protein Content, % 12.3 Protein Content, % (dry matter basis) 14.3 Ash Content, % 1.41 Falling Number, s 400 Particle Size Index, % 55 MILLING FLOUR YIELD - Bühler Laboratory Milld Total Products Basise, % 76.4 0.50% Ash Basis, % 78.9 FLOURc Straight Grade Extraction, % 76.4 Protein Content, % 11.3 Protein Loss, % 1.0 Wet Gluten Content, % 31.8 Gluten Index, % 95 Ash Content, % 0.45 Starch Damage, % 5.7 Amylograph Peak Viscosity, BU 710 FARINOGRAMc Absorption, % 60.5 Dough Development Time (DDT), min 5.50 Stability, min 8.5 Mixing Tolerance Index, (MTI) BU 25EXTENSOGRAM (135 minutes)c Maximum Resistance (Rmax), BU 488 Extensibility (Length), cm 18.9 Area, cm2 117 ALVEOGRAMc P (height x 1.1), mm 92 L (length), mm 126 P/L 0.73 W, 10-4 J 345 BAKING (NO TIME DOUGH)d Absorption, % 65 Mixing Time, min 6.2 Specific Volume, cm3/g 7.6 Colour, L* 81.6 Total Bread Score (out of 10) 9.4 BAKING (SPONGE & DOUGH)d Absorption, % 64 Mixing Time, min 6.9 Specific Volume, cm3/g 7.3 Colour, L* 82.5 Total Bread Score (out of 10) 9.7 NOODLES (FRESH WHITE SALTED)d Colour (3h / 24h) L* 77.1 / 71.0 a* 1.19 / 1.77 b* 24.3 / 22.1 Cooked Noodle - Max. Cutting Stress, g/mm2

Cook Time - 2.5 min 29.9 3.5 min 25.3 5.0 min 20.2 NO

a Data are reported on a 13.5% moisture basis for wheat and a 14.0% moisture basis for flour. b Prairie Composite includes all crop regions (1-10) - see crop region map c Performed at CGC d Performed at Cigie Total product basis is calculated by dividing the amount of flour by the amount of total products (flour, bran and shorts) and expressing as a percentage.

PrairieCompositeb