“Hard red winter wheat, soft red winter
wheat, and soft white winter wheat results all show an excellent quality,” the
GFO says.
“The protein and ash content are ideal
for flat bread, noodle, pizza dough, and other applications.
“Furthermore, with low levels of
sprouting and enzyme activity, a longer shelf life can be expected for end products.”
Testing was conducted at the Grains
Analytical Testing Laboratory in Guelph, Ontario, a joint venture between Grain
Farmers of Ontario and SGS Canada.
