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SOFT WHITE (US Wheat Associates 2017 Crop Quality Report)

By : US Wheat Associates
ABOUT SW WHEAT Low protein, low moisture wheat. Soft endosperm, white bran, weak gluten. Used in pastries, cakes, biscuits, crackers, flat breads, Asian-style noodles and snack foods. Can also be used for blanding.
512 Soft White and 96 Club SamplesCollected from state, private grain inspection agencies and commercial wheat handling operations.
Wheat Marketing Center (WMC) conducted wheat and flour quality testing and analyses. Federal Grain Inspection Service (FGIS) graded and tested wheat protein content.
Official grade, protein, moisture, thousand kernel weight and falling number tests were determined on each sample. The remaining tests were conducted on 3 composite samples categorized by protein ranges of <9.0%, 9.0% to 10.5%, >10.5% and one composite of all WC samples. The methods are described in the Analysis Methods section of this booklet.
WEATHER AND HARVEST The Pacific Northwest had nearly ideal growing conditions for the 2017 soft white wheat …

Durum (US Wheat Associates 2017 Crop Quality Report)

By : US Wheat Associates
ABOUT DURUM WHEAT Durum is the hardest of all wheats with high protein content, yellow endosperm, white bran. Used to make pasta, couscous and some Mediterranean breads.
210 Samples Collected from fields, farm bins and local elevators by the National Agricultural Statistics Service
The Durum Quality Lab, North Dakota State University, Fargo, ND, conducted the quality analyses.
Official grade, test weight, vitreous kernel, thousand kernel weight, protein and falling number were determined on each sample. The remaining tests were conducted on 6 composite samples categorized by growing region for Northern Durum. Northern Durum production area is highlighted on the map on page 28. The methods are described in the Analysis Methods section of this blog.
NORTHERN GREAT PLAINS
WEATHER AND HARVEST Durum production in the U.S. Northern Plains is down by more than 50% from 2016 due to a small decline in acreage and sharply lower yields caused by severe drought. Planting beg…

Hard White (US Wheat Associates 2017 Crop Quality)

By : US Wheat Associates
ABOUT HW WHEAT Medium to high protein content, hard endosperm, white bran. Used in Asian noodles, whole wheat or high extraction flour applications, pan breads and flat breads.
52 samples Collected by state and private inspection agencies; commercial wheat handlers; Plains Grains, Inc.; and state wheat commissions.
The Wheat Marketing Center (WMC) conducted the quality analyses. The Federal Grain Inspection Service (FGIS) graded the samples
Official grade factors were determined on each sample. Non-grade factors and functionality tests were conducted on 6 composite samples categorized by growing region and protein ranges of <11.5%, 11.5% to 12.5% and >12.5%. The growing regions are highlighted on the map on page 23. The methods are described in the Analysis Methods section of this blog.
HARVEST SURVEY The 2017 hard white wheat (HW) crop was grown primarily in Colorado, Kansas, Idaho and Nebraska. Other states including California, Montana, North Dakota and…

Hard Red Spring (US Wheat Associates 2017 Crop Quality Report)

By : US Wheat Associates
Highest protein content, hard endosperm, red bran, strong gluten, high water absorption. Used in pan breads, hearth breads, rolls, croissants, bagels, hamburger buns, pizza crust and for blending.
799 Samples Collected from fields, on-farm bin sites or elevators, and separated by export region
The HRS Wheat Quality Lab, Department of Plant Sciences, North Dakota State University (NDSU), Fargo, ND, collected samples and conducted quality analyses.
Official grade and non-grade factors were determined on 60% of samples. Functionality tests were conducted on 24 composite samples categorized by export region and protein ranges of <13.5%, 13.5% to 14.5% and >14.5%. Production-weighted results are presented as Composite, Eastern and Western Region averages based on composite samples. Eastern and Western Region states are highlighted on the map on page 16. The methods are described in the Analysis Methods section of this blog.
Weather and Harvest Planting began i…

Hard Red Winter (US Wheat Associates 2017 Crop Quality Report)

By : US Wheat Associates
Hard Red Winter wheat is Medium to high protein, medium hard endosperm, red bran, medium gluten content, mellow gluten. Used in pan breads, Asian noodles, hearth breads, hard rolls, flatbreads, croissants and general-purpuse flour.
This data from 492 samples, collected from grain elevators in 44 reporting areas when at least 30% of the local harvest was complete.
USDA/ARS Hard Winter Wheat Quality Lab, Manhattan, KS, and Plain Grains, Inc, Collected samples and conducted quality analyses.
Weather and Harvest Planted area for the 2017 hard red winter (HRW) crop fell to the lowest level in over 100 years, pressured by the poor income potential from wheat. The 2017 HRW production, estimated at 20.4 million metric tons (MMT), is down from 29.4 MMT in 2016 and well below 5-year average. Large beginning stocks partially offset the sharp production decline. USDA estimated the HRW supply (excluding imports) at 36.5 MMT, down 13% from 2016. Variable conditions challenged…

Wheat Milling Part 5 (Blending and Packing)

By : Novozymes and Buhler
9. Blending
the flour after milling is stored in storage bins usually made of reinforced concrete or steel. from there, it is either transferred directly to the packing line or mixed with other flours and ingredients to achieve the desired quality characteristics. in the past, grain gristing (mixing) was used based mainly on equal wheat hardness. however, if the capacity of flour mixing equipment is adequate it is no longger necessary. Flour blending can be done by the following means : continuous, volumetric dosing and mixingcontinuous, gravimetrical dosing and mixingbatch mixing system
the continuous volumetric system can be applied, if no high demand in regards to mixing accuracy is necessary. Frequency converters control volumetric bin dischargers. the desired mixing ratio can be adjusted by selecting the speed of the bin dischargers. Screw conveyors collect the continuously discharged flours and lead them to a pneumatic lift. The volumetric mixing system s…

Wheat Milling Part 4 (Gristing and Grinding)

By : Novozymes and Buhler
7. Gristing
The key step in the quality process is the blending of wheat known to the miller as the “wheat grist”. Based on the type of flour and characteristics, the miller decides which wheat and in what proportions should be used in the grist.
The grist for a flour is chosen by a variety of methods. But it is generally based on the miller’s experience, wheat quality characteristics and knowledge of the customer’s process and needs.
Blending wheat prior to milling is a very popular way of producing flours but it does have some disadvantages. Each wheat grain in a grist has its own irregular characteristics, depending on its variety or source, such as grain size, shape, hardness, moisture content, protein quality, and quantity.
These characteristics may affect the way the grain performs through the mill. So if the grains are blended before milling, the mill settings have to be a compromise between the various milling characteristics. In case the wheat varieti…