Canada Western Red Spring
(CWRS)
CWRS is a hard wheat with high protein content that is highly regarded for its superior milling and baking quality. It is the most widely grown wheat class in Western Canada, accounting for more than 60% of annual production. Recently registered varieties in the CWRS class build on its reputation for protein strength, good milling characteristics and overall end-product quality. This makes it ideal for producing various types of bread, noodles, and other baked goods. At Imperial Grains, our CWRS wheat meets stringent international quality standards, providing customers with a product they can trust to deliver consistent, reliable results batch after batch. Whether your production demands excellence in bread-making, superior noodle texture, or premium pasta quality, CWRS wheat delivers the performance you expect.
CWRS and Its Properties
CWRS stands for Canada Western Red Spring wheat, which is a type of common wheat and one of the best Canada grows. It’s full of protein and strong gluten, making it great for baking bread that’s soft, chewy, and tasty. That’s why it’s a favorite for millers and bakers around the world.
Milling and Flour Properties
Canada Western Red Spring (CWRS) wheat is prized for its excellent milling properties, consistently yielding high-quality flour with minimal bran contamination. Its uniform kernel size and hardness make it ideal for efficient, precise milling. CWRS flour offers high water absorption, optimal protein, and strong gluten, resulting in doughs with excellent elasticity, extensibility, and processing ease. With reliable mixing tolerance and consistent fermentation, it performs exceptionally across various baking applications. These qualities make CWRS a top choice for premium breads, noodles, and pasta, trusted by millers and bakers worldwide.
- Three milling grades available at various guaranteed protein levels
- Bright flour colour
- Higher water absorption
- High flour milling yields with low protein losses
Baking Applications
Canada Western Red Spring (CWRS) wheat is ideal for producing high-volume pan breads, consistently delivering bread with excellent loaf volume, bright crumb color, and a fine, uniform crumb structure. Its versatility extends seamlessly to hearth breads and flatbreads, creating dough with a balanced combination of elasticity and extensibility. Moreover, CWRS wheat exhibits strong mixing and fermentation tolerance across various baking processes. The 2024/2025 CWRS crop offers well-balanced gluten strength, providing excellent elasticity and extensibility, resulting in pan bread of superior quality and performance.
- Ideal for the production of high-volume pan breads
- Equally versatile in the production of hearth breads and flat breads
- Good mixing and fermentation tolerance on all baking processes
- Produces doughs with a good balance of elasticity and extensibility
- Breads made from CWRS have a bright crumb colour and high loaf volume
Noodle and Pasta Applications
Flour milled from Canada Western Red Spring (CWRS) wheat is suitable for producing a diverse range of noodles, including white salted, yellow alkaline, egg, and instant varieties. Dough prepared from CWRS flour exhibits an excellent balance of elasticity and extensibility, facilitating the development of a uniform gluten structure and ensuring smooth, consistent sheeting during processing. Additionally, CWRS flour is well-suited for pasta production, particularly in markets where pasta made from common (non-durum) wheat is preferred. CWRS wheat from the 2023 crop year is particularly recommended for white salted and yellow alkaline noodles, providing superior color retention, appealing texture, and overall excellent product quality.
- Suitable for a wide range of noodle and other Asian product applications
- Well-balanced dough elasticity and extensibility, ensuring a smooth sheeting process and formation of a uniform gluten matrix
- A key ingredient in the production of fresh yellow alkaline noodles because of its excellent texture and colour properties and bright, clear appearance
- Suitable for the production of a wide range of noodle types including white salted noodles, egg noodles and instant noodles
- Can be used for pasta production in markets preferring pasta made from common wheat
