|Harvest is complete for all HRW states and the Montana samples are in the lab for evaluation. |
Wheat grade and non-grade factors continue to be outstanding in this crop and will be favorable for millers. As was true last week, kernel diameters and weights are still running well above the five-year average.
Wheat and flour protein averages, while not low, continue slightly below the optimum level. However, flour quality continues to be a major concern with bake water absorptions and loaf volumes continuing to be well below desired levels, with averages now at 60.5% and 815 cc, respectively. This is a slight improvement from last week, but still is of concern. As reported last week, poor absorptions and loaf volumes are mostly due to a lack of sufficient protein rather than a lack in protein quality (e.g. dough strength).
The crop as a whole has shown outstanding test weights, thousand kernel weights and kernel diameters throughout harvest. While protein has been variable in some areas the overall average still remains close to 12%. This has also been an unusually clean crop from a dockage standpoint, averaging just over 0.5%. The weighted average for this crop is Grade #1, with 84% being #2 or better.