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[parsley]

Gluten.

Why are cooks adding gluten? Why am I, all of a sudden, adding an ingredient which should be inherent in the flour I buy? What is happening to flour? To wheat?

Does the variety of wheat you grow produce good bread? Are we breeding the wrong varieties?

Not only is there is a lack of gluten in the flour milled from many of the newer varieties of wheat being grown, but gluten from the high protein wheat we do grow and sell is also being removed and sold as an ingredient.

And the farmer's final payment doesn't seem to reflect ingredient potential.

I buy the ingredient 'gluten' for some bread I bake and it's expensive!

The gluten content characterisitc shows up in the kneeding. Some older varieties of wheat flour knead well. The dough is elastic and smooth textured and bounces readily. And rises like a puffy tent. But too often today's cooks and bakers are routinely adding gluten.

What is is rather interesting, is that high protein wheat is grown in Western Canada, but most of it is exported.

High protein and gluten go hand in hand. Gluten is removed from high protein wheat flour by rinsing off the starch; then this gluten is dried, ground and added to regular white flour.

At the CWB annual garage sale, high protein wheat sells as a cheap commodity.

Other countries prosper from Canada's high protein wheat. The buyer of the wheat can make real coin by not only milling it into flour, but by value adding in a process called fractionation, which yields both starch and gluten.

How much money does fractionation put into a processors hands?

Yes, well.

Farmers lose money when we do not regularly take the pulse of value added processes, because grain gains more worth as agriculture sophisticates

Canadians import over 1.5B worth of biscuits crackers pasta breakfast cereals and flour. Do a bit of your research on Statisitcs Canada to see how much flour we import.

If wheat data plus performanc was measured by Designated Area farmgate income, it would show that the CWB has no vision and their only purpose seems to be to maintain their government CWB jobs.

Ask your CWB Directors and farmer checkoff designate why Canadians add gluten to their flour. Pars

[bucket]

Parsley

Gluten extraction is big business.One that should be in the heart of western canada. So why isn't it? Well, we all know the answer, don't we?

Does high falling number feed wheat exported to the US lose gluten???

Good thing the cwb does all those courses through cigi to show off our wheat when all a baker has to do is add gluten to make the mix he requires.

[parsley]

One particular year, when the CWB exported the DA's best milling wheat because there was a shortage of it, Canadian mills were offerred ONLY low protein, low falling number wheat.

An organic mill or two were a tad unhappy. So were conventional mills.

(I'd hazard a guess that stupidity helped prompt the point that Ralph Goodale was forced to pass legislation to allow unfettered IMPORT of wheat and barley into Canada, and remains that way today. Peeved mills do not donate handfulls of election money)

(Organics have always used falling numbers as the benchmark for their contracted wheat sales and farmers have tested for falling numbers in the USA for decades. After all, it was what the MILLER asked for, while the CWB was still at the "What's a falling number?' stage.

I digress. (predictable, agstar)

The CWB argued that they were filling the Japaneses market and getting the best price.

So they disallowed buybacks, even for some grain co's. Companies were willing to buy at a higher price via the buyback (I'd like to see those 'trucking' sheets), but the CWB shut down buybacks at ANY price offerred to them.

Yes well.

In archived boxes,I'd have to dig to find the copy of the CWB letter to one miller who was very unhappy with the low grade wheat he was stuck with, with disallowed buying any other.

His complaining about all the ADDITIVES, and CHEMICALS he needed to add to his flour in order to bring it up to baking quality specs so the bread would rise was succinct.

The Wheat Board recommended their formulas to upgrade the flour but saying a "no" to the buybacks.

Not happy millers. Or farmers. Or grain companies.

Canadians should be allowed to buy any top grade milling wherat any time they want if they are willing to buy competiviely.

I will most likely be reminded I know nothing about commercial business.

Yes, well, bucket can count his money accurately and so can I. Pars

[blackpowder]

A good question might be, why is this the only propaganda we are exposed to??

[BTOfarmall]

Here is a Taught Genies!!!!!!!!!!!!!!!!

Why don't You's start up a Company in da good ole US of A & start buying da Graded FEED WHEAT Sout of da Boarder from da Comedian Wit Bored??????????????? Den You's kin sell da Grain fer a better Grade & Price & be makin nuttin but Moneys!!!!!!!!!!!!!


Manohmanohmanohman!!!!! Am I ever a Genius!!!!!!!!!!!