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Quality of Canada Western Red Spring wheat in 2025

This report presents harvest quality data for Canada Western Red Spring (CWRS) 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 Western Red Spring wheat

CWRS is the most widely grown class of wheat in western Canada. It is well known for its excellent milling performance, producing high yields of flour with low ash content and minimal protein loss. The high protein content and very high water absorption of CWRS flour results in dough that is strong yet extensible. This makes it ideal for the production of pan bread with a large loaf volume. Due to the high protein and good gluten strength of its flour, CWRS wheat is used extensively, either alone or in blends with weaker wheats, in a range of products such as hearth breads, flat breads, steamed breads, and noodles.

Summary of CWRS quality in 2025

The quality of CWRS wheat in 2025 was excellent, with 91% of the crop in the top 2 grades. The majority of No. 2 samples were downgraded due to hard vitreous kernels (HVK) levels below 65%. The mean protein content was 13.8%, equal to the ten-year average. The crop was safe and sound, with 99.0% of CWRS samples having deoxynivalenol (DON) levels less than 1.0 ppm and 91% of samples having falling number (FN) values greater than 350 seconds. AAC Brandon remained the top CWRS variety grown in 2025, but its acreage continued to decline as the acreage of newer varieties, such as AAC Wheatland and AAC Hockley, increased. AAC Starbuck and AAC Viewfield had no change in acreage from 2024.

Grade distribution

No. 1 CWRS and No. 2 CWRS:
91%

More information

Protein

Protein content:
13.8%

More information

Deoxynivalenol (DON)

DON < 1.0 ppm:
99.0%

More information

Falling Number (FN)

FN > 301 seconds:
91%

More information

Variety

Top varieties:

  • AAC Brandon
  • AAC Wheatland
  • AAC Starbuck
  • AAC Viewfield
  • AAC Hockley
  • AAC Hodge
Figure 1  Top CWRS varieties grown in western Canada from 2021 to 2025.
Data follows
Graph data
% of total
Variety20212022202320242025
AAC Brandon3832292522
AAC Viewfield1414131111
AAC Starbuck49121313
AAC Wheatland38131517
AAC Hodge00.05259
AAC Hockley00.1255
Figure 2  Grade distribution and grading factors for CWRS in 2025 (based on 2475 samples).
Data follows
Graph data
% of samples
No. 1No. 2≤ No. 3
Grade distribution71209
Hard vitreous kernels013.40
Mildew03.50
Frost03.20
Figure 3  Mean protein content (13.5% mb, %) in CWRS from 2016 to 2025.
Data follows
Graph data
Protein, %
Year%
201613.6
201713.1
201813.7
201913.6
202013.4
202114.7
202213.9
202313.8
202414.1
202513.8

Milling and functional quality

The milling performance and functional quality of CWRS wheat was excellent in 2025. The crop was sound, with all aggregate samples having a FN value greater than 350 seconds. Amylograph peak viscosity was higher than last year, exceeding or very close to 600 Brabender units (BU) for flour from the No. 1 eastern prairie aggregate and flours from the No. 1 western prairie aggregates. Amylograph peak viscosity was over 500 BU for flour milled from the No. 2 all prairie aggregate. Test weight and weight per 1000 kernels was greater in 2025 than in 2024 for all aggregates. All CWRS aggregates achieved excellent milling yields on the Bühler test mill (76.5% or greater on a clean wheat basis), slightly higher than corresponding aggregates of the 2024 crop.

Wheat ash was lower than last year in all CWRS aggregates, though flour ash remained relatively similar to 2024 levels. The colour values for dough sheets were consistent with those from 2024, and showed the bright colour typical of CWRS. Farinograph absorption was higher in 2025 than in 2024 for all aggregates, especially the No. 1 western prairie aggregates. Dough strength for the No. 1 western prairie aggregates showed a slight decrease in 2025, compared to 2024, with slightly lower Farinograph stability, maximum resistance on the Extensograph (Rmax), and bake test mixing time and energy. Good extensibility was maintained, however. Dough mellowness for the 2025 No. 1 CWRS western prairie aggregates improved overall, compared to 2024. The No. 1 eastern prairie aggregate and the No. 2 prairie aggregate showed similar dough strength to last year, as measured by Farinograph stability, Extensograph Rmax, and bake test mixing time and energy. Alveogram properties were similar to 2024. Bake tests produced loaves with good volumes.

Eastern prairie aggregates No. 1 CWRS

Eastern prairie aggregates are from eastern Saskatchewan and Manitoba (regions 1, 2, 3, 4 and 6 on the crop region map).

alt format

Alternate version
Harvest quality data for No. 1 CWRS, eastern prairie aggregates in 2025 (PDF, 287 KB)

Wheat
Quality parameterFootnote 120252024
Test weight, kg/hL8382
Weight per 1000 kernels, g37.935.1
Protein content, %14.013.8
Protein content, % (dry matter basis)16.215.9
Ash content, %1.461.54
Falling Number, seconds418399
Particle size indexFootnote 2, %5152
Milling flour yield - Bühler Laboratory Mill
Quality parameter20252024
Clean wheat basis, %77.076.5
Flour
Quality parameter20252024
74% extraction74% extraction
Protein content, %13.212.9
Protein loss, %0.80.9
Wet gluten content, %35.735.3
Gluten index, %95.596.3
Ash content, %0.420.44
Dough sheet brightness (L*) at 2h76.176.4
Dough sheet redness (a*) at 2h2.22.0
Dough sheet yellowness (b*) at 2h26.025.8
Starch damage, %8.18.1
Amylograph peak viscosity, BU660697
Farinogram, 50 g bowl
Quality parameter20252024
74% extraction74% extraction
Absorption, %64.864.5
Dough development time, minutes8.36.5
Stability, minutes10.810.0
Mixing tolerance index, BU2525
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% for eastern prairie aggregate samples of No. 1 CWRS from the 2024 and 2025 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Description follows
Description follows
Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Farinogram, 300 g bowl
Quality parameter20252024
74% extraction74% extraction
Absorption, %66.065.4
Dough development time, minutes6.96.9
Stability, minutes17.614.1
Mixing tolerance index, BU1019
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% for eastern prairie aggregate samples of No. 1 CWRS from the 2024 and 2025 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Description follows
Description follows
Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Extensogram (135 minutes), standard methodFootnote 3
Quality parameter20252024
74% extraction74% extraction
Maximum resistance, BU655609
Extensibility (length), cm21.920.2
Area, cm2189154
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% for eastern prairie aggregate samples of No. 1 CWRS from the 2025 and 2024 crop years.
Description follows
Description follows
Figure description

Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.

Extensogram (90 minutes), pin mixer methodFootnote 4
Quality parameter20252024
74% extraction74% extraction
Maximum resistance, BU528561
Extensibility (length), cm19.019.0
Area, cm2128131
Alveogram
Quality parameter20252024
74% extraction74% extraction
P (maximum over pressure), mm H2O119116
L (length), mm134120
P/L0.890.97
W (deformation energy), 10-4 joules523469
Ie (elasticity index), %63.662.9
Baking (Canadian short process)
Quality parameter20252024
74% extraction74% extraction
Absorption, %6868
Mixing time, minutes5.35.4
Mixing energy, Wh/kg13.812.0
Loaf volume, cm3/100 g flour978947

Western prairie aggregates No. 1 CWRS

Western prairie aggregates are from British Columbia, Alberta and western Saskatchewan (regions 5, 7, 8, 9 and 10 on the crop region map).

alt format

Alternate version
Harvest quality data for No. 1 CWRS, western prairie aggregates in 2025 (PDF, 513 KB)

Wheat
Quality parameterFootnote 120252024
Test weight, kg/hL8382
Weight per 1000 kernels, g35.031.0
Protein content, %13.714.4
Protein content, % (dry matter basis)15.916.7
Ash content, %1.431.51
Falling Number, seconds406416
Particle size indexFootnote 2, %5052
Milling flour yield - Bühler Laboratory Mill
Quality parameter20252024
Clean wheat basis, %76.575.9
Flour
Quality parameter20252024
74% extraction60% extraction74% extraction60% extraction
Protein content, %12.912.713.613.5
Protein loss, %0.81.00.80.9
Wet gluten content, %35.535.137.436.4
Gluten index, %95.995.195.197.1
Ash content, %0.440.390.440.38
Dough sheet brightness (L*) at 2h76.277.575.877.1
Dough sheet redness (a*) at 2h2.11.61.91.7
Dough sheet yellowness (b*) at 2h26.026.025.826.7
Starch damage, %8.88.57.97.7
Amylograph peak viscosity, BU594654672742
Farinogram, 50 g bowl
Quality parameter20252024
74% extraction60% extraction74% extraction60% extraction
Absorption, %65.965.465.264.7
Dough development time, minutes7.08.87.917.3
Stability, minutes10.219.813.628.3
Mixing tolerance index, BU2513185
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% and 60% for western prairie aggregate samples of No. 1 CWRS from the 2024 and 2025 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Description follows
Description follows
Description follows
Description follows
Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Farinogram, 300 g bowl
Quality parameter20252024
74% extraction60% extraction74% extraction60% extraction
Absorption, %67.766.766.165.1
Dough development time, minutes6.911.68.910.3
Stability, minutes16.041.319.650.1
Mixing tolerance index, BU137170
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% and 60% for western prairie aggregate samples of No. 1 CWRS from the 2023 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Description follows
Description follows
Description follows
Description follows
Figure description

Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.

Extensogram (135 minutes), standard methodFootnote 3
Quality parameter20252024
74% extraction60% extraction74% extraction60% extraction
Maximum resistance, BU615842713880
Extensibility (length), cm20.218.020.119.8
Area, cm2163186178211
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% and 60% for western prairie aggregate samples of No. 1 CWRS from the 2025 and 2024 crop years.
Description follows
Description follows
Description follows
Description follows
Figure description

Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.

Extensogram (90 minutes), pin mixer methodFootnote 4
Quality parameter20252024
74% extraction60% extraction74% extraction60% extraction
Maximum resistance, BU484547567679
Extensibility (length), cm17.618.118.517.9
Area, cm2111129129151
Alveogram
Quality parameter20252024
74% extraction60% extraction74% extraction60% extraction
P (maximum over pressure), mm H2O134145120131
L (length), mm112107124120
P/L1.201.360.971.09
W (deformation energy), 10-4 joules488503502535
Ie (elasticity index), %60.059.664.264.0
Baking (Canadian short process)
Quality parameter20252024
74% extraction60% extraction74% extraction60% extraction
Absorption, %69686767
Mixing time, minutes4.94.85.35.8
Mixing energy, Wh/kg13.112.314.015.1
Loaf volume, cm3/100 g flour956959980984
Baking (Sponge and dough)
Quality parameter20252024
74% extraction60% extraction74% extraction60% extraction
Absorption, %65646363
Mixing time, minutes3.33.64.14.3
Mixing energy, Wh/kg6.57.57.37.4
Loaf volume, cm3/100 g flour1119107511541106

All prairie aggregates No. 2 CWRS

All prairie aggregates are from British Columbia, Alberta, Saskatchewan and Manitoba (regions 1 to 10 on the crop region map).

alt format

Alternate version
Harvest quality data for No. 2 CWRS, all prairie aggregates in 2025 (PDF, 276 KB)

Wheat
Quality parameterFootnote 120252024
Test weight, kg/hL8179
Weight per 1000 kernels, g37.032.8
Protein content, %13.613.8
Protein content, % (dry matter basis)15.816.0
Ash content, %1.481.55
Falling Number, seconds392373
Particle size indexFootnote 2, %5253
Milling flour yield - Bühler Laboratory Mill
Quality parameter20252024
Clean wheat basis, %77.076.5
Flour
Quality parameter20252024
74% extraction74% extraction
Protein content, %12.812.8
Protein loss, %0.81.0
Wet gluten content, %34.334.4
Gluten index, %97.497.5
Ash content, %0.440.43
Dough sheet brightness (L*) at 2h75.576.1
Dough sheet redness (a*) at 2h2.21.9
Dough sheet yellowness (b*) at 2h25.226.2
Starch damage, %8.07.8
Amylograph peak viscosity, BU516522
Farinogram, 50 g bowl
Quality parameter20252024
74% extraction74% extraction
Absorption, %64.364.1
Dough development time, minutes6.96.4
Stability, minutes10.510.7
Mixing tolerance index, BU2426
Examples of Farinograms (50 g bowl) generated from flour with extraction rates of 74% for all prairie aggregate samples of No. 2 CWRS from the 2025 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Description follows
Description follows
Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Farinogram, 300 g bowl
Quality parameter20252024
74% extraction74% extraction
Absorption, %65.865.1
Dough development time, minutes4.55.4
Stability, minutes13.313.5
Mixing tolerance index, BU1316
Examples of Farinograms (300 g bowl) generated from flour with extraction rates of 74% for all prairie aggregate samples of No. 2 CWRS from the 2025 and 2024 crop years. Minimum and maximum torque values (blue), mean torque values (green) and dough development time (red arrow) are shown.
Description follows
Description follows
Figure description

Each Farinogram shows three curves that indicate minimum, maximum and mean torque measured over time. The curves rise steeply, gradually curve towards a maximum value and then decline slightly.

Extensogram (135 minutes), standard methodFootnote 3
Quality parameter20252024
74% extraction74% extraction
Maximum resistance, BU535563
Extensibility (length), cm20.420.7
Area, cm2145149
Examples of Extensograms at 45 minutes (green) and 135 minutes (blue) generated from flour with extraction rates of 74% for all prairie aggregate samples of No. 2 CWRS from the 2025 and 2024 crop years.
Description follows
Description follows
Figure description

Each Extensogram shows four curves that indicate the torque measured over length of stretched dough. The curves gradually rise towards a maximum value and then rapidly decline.

Extensogram (90 minutes), pin mixer methodFootnote 4
Quality parameter20252024
74% extraction74% extraction
Maximum resistance, BU534526
Extensibility (length), cm18.118.3
Area, cm2124118
Alveogram
Quality parameter20252024
74% extraction74% extraction
P (maximum over pressure), mm H2O123117
L (length), mm126118
P/L0.980.99
W (deformation energy), 10-4 joules509464
Ie (elasticity index), %63.263.3
Baking (Canadian short process)
Quality parameter20252024
74% extraction74% extraction
Absorption, %6767
Mixing time, minutes5.15.5
Mixing energy, Wh/kg13.813.9
Loaf volume, cm3/100 g flour962967

Protein data by grade and by province

Figure 4  Distribution of protein content (13.5% mb, %) for CWRS from 2021 to 2025.
Data follows
Graph data
% of samples
Protein range, %20212022202320242025
< 12.04.011.49.67.68.6
12.0 to 12.98.716.016.516.816.8
13.0 to 13.918.928.032.127.635.4
14.0 to 14.930.730.426.328.029.5
> 15.037.614.215.520.09.7
Figure 5  Distribution of protein content (13.5% mb, %) for CWRS in 2025.
Data follows
Graph data
% of samples
Protein range, %MBSKAB
< 12.02.07.515.1
12.0 to 12.98.718.220.8
13.0 to 13.935.537.432.6
14.0 to 14.942.128.222.1
> 15.011.88.89.4
Protein content (%)Footnote 5, No. 1 CWRS in 2025
ProvinceNumber of samplesMeanSD
Manitoba28014.10.9
Saskatchewan74713.81.0
Alberta and B.C.69213.61.2
Western Canada171913.81.1
Protein content (%)Footnote 5, No. 2 CWRS in 2025
ProvinceNumber of samplesMeanSD
Manitoba18013.90.9
Saskatchewan25813.51.2
Alberta and B.C.4413.01.7
Western Canada48213.61.2
Protein content (%)Footnote 5, No. 3 CWRS in 2025
ProvinceNumber of samplesMeanSD
Manitoba4414.20.9
Saskatchewan4013.51.1
Alberta and B.C.7NSFootnote *NS
Western Canada9113.81.0
Protein content (%)Footnote 5, CW Feed in 2025
ProvinceNumber of samplesMeanSD
Manitoba5514.31.2
Saskatchewan5013.91.0
Alberta and B.C.2813.81.3
Western Canada13314.01.2
Protein content (%)Footnote 5, all grades, CWRS in 2025
ProvinceNumber of samplesMeanSD
Manitoba55914.10.9
Saskatchewan109513.71.1
Alberta and B.C.77113.61.3
Western Canada2,42513.81.1

Protein data by grade and by crop region

Ten crop regions in western Canada were designated for Canada Western Red Spring (CWRS) wheat based on similar environmental characteristics. The direction of grain movement, political boundaries and production (seeded area) were also considered when the regions were designated. Areas with low production were grouped with areas with high production to ensure that each region will provide a sufficient number of samples for analysis.

Canada Western Red Spring crop regions
Alberta, Saskatchewan and Manitoba crop regions 1 to 10. Details of regions follow.
Text description
  • Region 1: southwestern Manitoba
  • Region 2: central western Manitoba
  • Region 3: southeastern Manitoba
  • Region 4: southeastern Saskatchewan
  • Region 5: southwestern Saskatchewan
  • Region 6: central eastern Saskatchewan
  • Region 7: central western Saskatchewan
  • Region 8: southern Alberta
  • Region 9: central eastern Alberta
  • Region 10: northern Alberta
Protein content (%)Footnote 5, No. 1 CWRS in 2025
RegionNumber of samplesMeanStandard deviation
113814.10.8
26713.70.8
37514.50.8
415713.61.2
55914.01.2
630713.90.8
722413.71.1
820313.71.2
934713.51.1
1014213.61.4
Protein content (%)Footnote 5, No. 2 CWRS in 2025
RegionNumber of samplesMeanStandard deviation
18414.01.0
24613.70.8
35014.10.7
44013.21.3
514NSFootnote *NS
615813.61.1
74613.41.0
818NSNS
92012.81.8
106NSNS

Test weight distribution data by crop year

Figure 6  Distribution of test weight (13.5% mb, kg/hL) for CWRS from 2021 to 2025.
Data follows
Graph data
Test weight range (kg/hL)
Test weight range20212022202320242025
< 762.11.30.86.20.7
76-772.61.20.93.81.0
77-7913.45.46.511.87.1
79-9127.315.125.224.019.7
81-8331.929.041.330.530.9
≥ 8322.748.125.323.840.6

Grading factor data

Producer samples submitted to the Harvest Sample Program were graded using the current grading factor tolerances found in the Official Grain Grading Guide. The table below lists the grading factors that led to downgrading in this year’s wheat samples and the percentage of samples that were downgraded for each grading factor. A sample can be downgraded if it does not meet the tolerances for 1 or more grading factors.

Grading factors and the percentage of samples downgraded for CWRS wheat samples from all provinces in 2025

SamplesNo. 1 CWRSNo. 2 CWRSNo. 3 CWRSFeed
Number of samples1,71948291133
% of total70.919.93.85.5
Grading factorNo. 1 CWRSNo. 2 CWRSNo. 3 CWRSFeed
Broken (BKN)0.00.44.44.5
Contrasting classes (CON CL)0.00.20.00.0
Dark immature kernels (DKIM)0.00.20.00.0
Ergot (ERG)0.10.00.011.3
Excreta (EXCR)0.00.00.00.8
Frost (FR)0.017.220.91.5
Fusarium damage (FUS DMG)0.03.93.31.5
Grass green (GR)0.00.60.00.0
Heated (HTD)0.00.42.21.5
Hard vitreous kernel (HVK)0.067.01.10.0
Midge damage (MDGE)0.01.92.20.0
Mildew (MIL)0.016.229.70.8
Matter other than cereal grains (MOTCG)0.02.36.62.3
Non-registered variety (NON REGV)0.10.00.07.5
Natural stain (NSTN)0.00.20.00.0
Severely sprouted kernels (SEVSPTD)0.06.023.164.7
Sawfly damage (SFLY DMG)0.00.20.00.0
Sprouted (SPTD)0.00.00.06.8
Total foreign material (TFM)0.01.22.23.8
Total sprouted kernels (TSPTD)0.06.431.924.1
Test weight (TWT)0.00.20.00.0
Wheat of other classes (WOOC)0.00.20.00.0

Deoxynivalenol (DON) data

Deoxynivalenol (DON) is a mycotoxin that can be found in grain infected with Fusarium head blight. DON is not an official grading factor listed in the Canada Grain Regulations or the Official Grain Grading Guide. The Canadian Grain Commission uses the visual assessment of Fusarium damaged kernels as a proxy for DON.

Although DON isn’t an official grading factor, it may be included as a contract specification in grain transactions. The Canadian Grain Commission provides DON results to producers who participate in the Harvest Sample Program.

Percentage of CWRS wheat samples by DON content (ppm) in 2025
description follows
Graph data
Percentage of CWRS wheat samples by DON content in 2025
DON (ppm)% of samples
< 0.381.3
0.3 to 1.017.6
> 1.01.1
DON content (ppm) for CWRS wheat samples in 2025
DON (ppm)Number of samples% of total
Below limit (< 0.3)1,98081.28
0.3 to 1.042917.61
1.1 to 2.0220.90
2.1 to 3.030.12
3.1 to 4.000
4.1 to 5.020.08
5.1 to 6.000
Above limit (> 6.0)00
All samples2,436100

Falling Number (FN) data

Falling Number (FN) results are an indicator of sprout damage in wheat. FN is not an official grading factor listed in the Canada Grain Regulations or the Official Grain Grading Guide. The Canadian Grain Commission uses the visual assessment of sprouted and severely sprouted kernels as a proxy for FN.

Although FN isn’t an official grading factor, it may be included as a contract specification in grain transactions. The Canadian Grain Commission provides FN results to producers who participate in the Harvest Sample Program.

Percentage of CWRS wheat samples by FN results (seconds) in 2025
description follows
Graph data
Percentage of CWRS wheat samples by FN results in 2025
Falling number (seconds)% of samples
> 35181.2
301 to 3509.6
251 to 3004.0
< 2505.2
FN results (seconds) for CWRS wheat samples in 2025
FN (seconds)Number of samples% of total
> 450331.35
401 to 45055022.58
351 to 4001,39557.27
301 to 3502349.61
251 to 300973.98
201 to 250471.93
151 to 200281.15
101 to 150240.99
61 to 100281.15
6000
All samples2,436100

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2026-10-13

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