Wheat is one of the most important staple food grains and an excellent source of complex carbohydrates, vitamins, iron and magnesium. Wheat is also known to have a higher protein content than other major cereals such as maize or rice. Wheat is a cereal grain mostly eaten in the form of bread in different parts of the world. Thus, the global demand for wheat export is on the rise. Varieties: Milling wheat, Durum wheat, Australian wheat etc.
Three types of Canadian wheat with three unique uses
From high-quality flour to baked goods, pasta, couscous and Asian products, Canadian wheat is known around the globe for its versatility, strength, milling characteristics and superior end-product. Canadian wheat is universally recognized as high quality, but did you know that Canada produces a variety of different wheat classes, each with their own characteristics and strengths?
We’ve broken down the three most common wheat classes grown in Canada and shared our favourite ways to use these wheat classes in our cooking and baking.
Make ramen with Canadian Western Red Spring
Canadian Western Red Spring (CWRS) wheat is the most widely grown wheat in Western Canada, accounting for 60 per cent of production each year. CWRS is known for its high protein content and milling and baking quality. CWRS is often blended with other wheat varieties to improve the quality and protein content of the flour blend.
CWRS is a great choice for a wide variety of recipes, including noodles, hearth and flat breads. CWRS shines when used in Asian dishes, like this ramen noodle recipe we produced in collaboration with Prairie Noodle Shop.
If you’ve eaten delicious pasta, you’ve likely enjoyed Canadian Western Amber Durum (CWAD) wheat. Canada is the leading exporter of durum wheat in the world. CWAD is known for its beautiful bright yellow colour and high protein content and semolina yield, making it an excellent choice for making high-quality pasta and couscous.
Making that perfect al-dente pasta is easy with CWAD—the durum wheat has exceptional cooking quality, firmness and tolerance to overcooking. CWAD is a great choice if you’re making fresh pasta, but you’ll often find it in dried pasta products as well.
Canadian Prairie Spring Red (CPSR) wheat is a star when making all types of breads and crackers. It’s known for producing a strong dough with good elasticity and extensibility, which makes for a high-volume loaf of bread and perfect breadcrumbs. CPSR has a medium protein content and there is a low protein loss when the wheat is processed from wheat to flour.
CPSR dough is easy to handle when mixing and baking, making it a great choice for bread recipes like our wheat, seed and honey bread recipe.
No matter the variety of Canadian wheat you use, you can be confident that you’re choosing a nutrition-packed high-quality product for you and your family to enjoy.