The average protein content was below the previous two years, which had drier growing conditions. These included operating, labour and fixed costs. Manitoba's contribution to Canadian wheat receipts fell from 15.0 percent in 1996 to 14.2 percent in 1998, but rose to 15.8 percent in 1999. In 1999, there were seven classes of Canadian wheat offered on the world market. Wheat is also a hard wheat with excellent milling quality used for products such as French bread, flat bread and steamed bread and certain types of noodles.
Wheat produces a high yield of semolina with excellent pasta-making quality.
Wheat is used for a wide range of products, such as hearth breads, flat breads, steamed breads and noodles. Wheat , a medium strength wheat, can be used for flat breads, noodles and chapattis. Wheat has extra gluten suitable for blending purposes and for the production of hearth and pan breads. Manitoba has three flour mills, A.D.M, Milling Co. in Winnipeg, Harrison Milling and Grain Co. Ltd. in Holmfield and Prairie Flour Mills, constructed at Elie in 1997, the first new mill in the province for many years. Local processors of fresh, frozen or dry pasta include Alfonso's Food Products Ltd. and Old Fashioned Noodle Products in Winnipeg and Ackron Egg Farms, Ltd. in Steinbach.