Quality of Canada Eastern White Winter wheat in 2025
This report presents harvest quality data for Canada Eastern White Winter (CEWW) wheat grown in 2025. Wheat samples were submitted to the Canadian Grain Commission’s Harvest Sample Program by producers. Quality data are compiled from the results of analytical tests performed in the Grain Research Laboratory.
Canada Eastern White Winter
Canada Eastern White Winter (CEWW) is a minor wheat class, typically representing less than 5% of the total wheat production in Ontario. CEWW is a soft wheat and has low protein content and gluten strength. It has good milling quality, producing high flour yields with low ash content. CEWW is versatile and can be used for cakes, cookies, biscuits and similar products.
Grade aggregates CEWW
| Quality parameter Footnote 1 | 2025 No. 2 or better CEWW |
|---|---|
| Test weight, kg/hL | 78 |
| Weight per 1000 kernels, g | 37.9 |
| Protein content, % | 9.3 |
| Protein content, % (dry matter basis) | 10.8 |
| Ash content, % | 1.50 |
| Falling Number, seconds | 359 |
| Quality parameterFootnote 1 | 2025 No. 2 or better CEWW |
|---|---|
| Clean wheat basis, % | 78.1 |
| Quality parameter | 2025 No. 2 or better CEWW |
|---|---|
| 74% extraction | |
| Protein content, % | 8.1 |
| Wet gluten content, % | 22.9 |
| Ash content, % | 0.53 |
| Dough sheet brightness (L*) at 2 hFootnote 2 | 79.5 |
| Dough sheet redness (a*) at 2 hFootnote 2 | 1.0 |
| Dough sheet yellowness (b*) at 2 hFootnote 2 | 24.8 |
| Starch damage, % | 3.3 |
| Amylograph peak viscosity, BU | 590 |
| Solvent retention capacity, water, % | 53 |
| Solvent retention capacity, lactic acid, % | 89 |
| Solvent retention capacity, sucrose, % | 91 |
| Solvent retention capacity, sodium carbonate, % | 73 |
| Quality parameter | 2025 No. 2 or better CEWW |
|---|---|
| 74% extraction | |
| Absorption, % | 49.9 |
| Dough development time, minutes | 0.9 |
| Stability, minutes | 0.7 |
| Mixing tolerance index, BU | 138 |
| Quality parameter | 2025 No. 2 or better CEWW |
|---|---|
| 74% extraction | |
| Absorption, % | 50.5 |
| Dough development time, minutes | 1.1 |
| Stability, minutes | 1.2 |
| Mixing tolerance index, BU | 132 |
| Quality parameter | 2025 No. 2 or better CEWW |
|---|---|
| 74% extraction | |
| P (maximum over pressure), mm H2O | 22 |
| L (length), mm | 129 |
| P/L | 0.17 |
| W (deformation energy), 10 -4 joules | 47 |
| Ie (elasticity index), % | 27.8 |
| Quality parameter | 2025 No. 2 or better CEWW |
|---|---|
| 74% extraction | |
| Sugar-snap, width, mm | 83.1 |
| Sugar-snap, ratio (width/thickness) | 9.8 |
| Macro wire-cut, width, mm | 82.3 |
| Macro wire-cut, ratio (width/thickness) | 10.0 |