CPSR wheat is suitable for production of a wide range of products such as hearth breads, crackers, and certain types of flat breads, steamed breads and noodles. 2 CPSR for 1996, with comparative data for 1995 and 1994. Data from 1995 are included for comparison. Farinogram and alveogram data indicate slightly weaker physical dough properties this year, and baking absorption is lower, as would be expected from the lower protein content of the 1996 harvest. Two grades are available.
CPSW wheat is suitable for the production of various types of flat breads, chapatis and noodles.
2 CPSW for 1996, with comparative data for 1995 and 1994. Data from the 1995 harvest are given for comparison. The 1996 No 1 CPSW grade composite exhibits higher test weight this year. Flour yield and ash content are similar to last year, but flour colour is significantly better. Physical dough and baking data are virtually unchanged from last year.