|The 2010 Montana HRW harvest is now 90% complete with individual locations reporting these results. Billings (south central) is complete with good yields but lower protein. Pompey’s Pillar (south central) is 95% complete with good yields and 11.5% average protein. Glendive (east central) is complete with 10.5% - 11% protein. Kasa Point and Wolf Point (northeast) are 90% complete with protein almost two points lower this year but with good yield and quality. Havre (north central) has four or five days left to finish with very good quality and improved protein throughout harvest. Shelby (north central) is almost 90% complete with mid to low 11's for protein. Great Falls (north central) is 50% complete with good yields and average protein.|
Production areas which have composite bake test completed (TX, OK, KS and portions of WY, CO 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. Current partial data shows composite farinograph absorption (14% mb) is 56.4%, composite farinograph development time is 4.5 minutes, and composite farinograph stability is 11.7 minutes. Individual testing data can be viewed at www.plainsgrains.org.