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Gluten strength improving, but customers remain concerned

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    #11
    I heard they plan to deregiater Harvest, it would become a Gp wheat

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      #12
      I had heard the CWB was the primary push behind lower gluten strength to differentiate between US and CDN HRS.

      Lower gluten strength... allows faster mixing times and shorter total time for baking a loaf/bakery products.

      Hmmm... very hard to compete with the big dog in the back yard (USDNS)... with a little hunter that isn't doing the job well! Perhaps the lower values we are receiving are an indication of quality... as well as service???

      I am going to check into the new CPS REDS and see how they measure up!

      If folks haul south... the CDN CWRS is blended at the mills State side with DNS... so they get the grist content for the flour spec needed. So generally no large discount because blending CDN WHT is used.

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