To assist in marketing plans, an analyst is suggesting farmers have their weather-damaged wheat checked for falling number issues.
Geoff Backman with the Alberta Wheat Commission said falling number is not a grading factor for wheat, but is important for millers, bakers and often a contract requirement by grain companies.
Low falling number is associated with sprout and indicates poor baking quality.
It indicates there is damaged starch in the wheat, resulting in a baked good that won’t rise as expected and will be full of air holes.
Backman suggested farmers get several samples tested.
“We have been hearing from some of our farmers that they are being asked for samples from every single bin in their farm,” he said. “Be prepared, take extra samples, and be ready to provide those samples to grain companies.”
Bakers will want to be sure the flour they are using is consistent with their high quality products. Backman mentioned that’s why they look to Canadian farmers.
“Canada generally is expected to deliver wheat with a falling number of greater than 300, and when numbers get under 300, end users start to get concerned.”
Grain companies are looking for falling numbers above 300 because unlike protein and moisture, blending is not an effective option for falling number factors.
He recommended storing early harvested wheat separately from crops with sprouting and getting additional samples tested to help with grain marketing.
