|The Montana 2010 HRW harvest is now 70% complete with individual locations reporting; Billings (south central) is 90% complete with good test weights and yields, but lower proteins. Pompey’s Pillar (south central) is 90% complete with good quality and slightly below normal protein. Glendive (east central) is complete, averaging 11% protein and very good test weights over 62 lbs/bu. Kasa Point/Wolf Point (northeast) is reporting 25% complete with harvest and protein running 10% to 11% and good yields. Havre (north central) harvest is 50% complete with good yield and average protein. Shelby (north central) is reporting 10% being delivered to elevators with much wheat being stored on farm (especially higher protein). Great Falls (north central) is reporting that the HRW harvest is just getting started and is currently 10% complete.|
Production areas which have composite bake test completed (TX, OK, KS and portions of WY and NE) have an overall average bake mix time of 5.2 minutes, a bake absorption (14% mb) of 60.5% and an average loaf volume of 821 cc. Individual testing data can be viewed at www.plainsgrains.org.