Wheat of the world: what are the baking results?

As regards Export, at the end of every campaign, EUROGERM publishes the results of the baking quality of the wheat types received from the principal global production regions, using its milling expertise. Indeed, before the start of the new season in France during summer, EUROGERM presents the results of its 2019-2020 season, from observations on the wheat destined for export, analysed and evaluated in our laboratories.

The global health situation linked to Covid-19 and the expected growth in production are for sure going to add to the global wheat stockpile. On the other hand, the climatic conditions each year serve to shuffle the cards: the lack of water in certain areas of Europe and the Black Sea, icy fields in the USA, serve to disrupt supply and demand. Meanwhile, there remains the indispensable need for bakery products and milling activities for all markets, and it is in this context of a mixture of uncertainty and opportunities that we present to our new Bakery Focus – Wheat of the World

The 2019-2020 campaign which from now on is gathered from both hemispheres, ended with a record yield of 764 Mt. Stocks are high and consumption impacted by the Covid-19 global crisis. 

In terms of baking quality of the wheat and flour types, different markets have varying needs according to whether the flour will be used for crusty or soft products. Indeed, the wheat and flour employed for « sandwich bread » require different baking characteristics to those for a French baguette.  That is why we study the physical chemical criteria and baking of the wheat from 2 angles and according to 2 production protocols: CHRONOTEC EXP (for crusty) and CHRONOTEC PAIN DE MIE (for soft).

The baking strength (W) and the tenacity/elasticity ratio (P/L), specific to each soft wheat variety, are compared to the baking scores for each usage: crusty or soft breads. The results from this help our customers to work out their choices, challenge different origins and create better milling blends. EUROGERM supports them in the process with the aim of optimising the quality of their flour types by proposing to them specific corrections for solutions. 

Contact us to receive our BAKING FOCUS -Wheat of the World – June 2020