Quality
Prairie farmers grow wheat and barley that is demanded by customers in more than 70 countries around the world.
Canada Western Red Spring
Canada Western Red Spring (CWRS) wheat is well known for its excellent milling and baking qualities. It is the world standard for high volume pan breads and is used widely on its own or in blends.
Canada Western Amber Durum
Canada Western Amber Durum (CWAD) wheat varieties have been specially developed to produce high-quality pasta products. Durum is also preferred in the production of couscous.
Canada Prairie Spring Red
Canada Prairie Spring Red (CPSR) wheat has medium-strong dough properties and can be used in a diverse range of products such as flat breads, French breads and noodles.
Canada Western Red Winter
Canada Western Red Winter (CWRW) wheat is a strong, medium-protein wheat with hard kernel characteristics. It is ideally suited for hearth breads, noodles, flat breads and steam breads.
Canada Western Hard White Spring
Canada Western Hard White Spring (CWHWS) wheat produces flours with good milling, baking and noodle qualities. White wheat produces flours with a bright, white color.
 David Burrows, CWB Vice-President of Branding, holds a Moderna Alimentos flour bag |
Canadian wheat and durum wheat are used to make everything from pasta in Italy to noodles in Japan. The Canadian Wheat Makes it Good logo is proudly and prominently displayed on Moderna Alimentos flour bags going to commercial bakers in Ecuador. And our wheat and durum wheat is used right here at home in Canada, in quality flours, baked goods, pasta and noodles. Welcome flour made with pure Canadian wheat into your kitchen. Whatever you are baking, western Canadian wheat makes it good. |
Western Canadian wheat is the best, thanks to the expertise of Prairie farmers. Download the Pride of the Prairies poster.
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