This will be the final HRW Harvest Summary for 2018. There will be a final summary issued in early to mid-October with final lab results by tributary and weighted for production (including TKW as the instrument is back in the lab and operational). While there remain a limited number of samples in transit to the lab, the current data (479 samples of the expected 500) represents over 95% of the total expected. Overall averages (unweighted) continue to show very good test weight 61.1 lb/bu (80.4 kg/hl) and up from last week’s 61.0 lb/bu (80.2 kg/hl), moisture now 10.8% was down from 11.0% last week , total defects 1.2% unchanged from last week as was dockage at 0.5%. However, protein decreased this week by 0.1% to 12.3%, while the average falling number remained at 371 sec.
No new samples were milled this week so none of the mill/dough/bake results changed since last week. Average flour yield remained at (74.9%, 0.45 ash 14% mb), flour falling number 412 sec, farinograph (development time 5.3 min., stability 12.2 min.), alveograph, (W-value 269 10-4 J, 0.89 P/L ratio) and loaf volume (902 cc). All data contained herein are Unweighted averages.
*Partial
| Tst | Exp | MST | Pro% | DKG | TKW | FN | Grade | Test | Weight | FM | DMG | S&B | DEF |
| 479 | 500 | 10.8 | 12.3 | 0.5 | 371* | 1HRW | 61.1 | 80.4 | 0.1 | 0.1 | 1.0 | 1.2 | |
| FINAL | 2017 | ||||||||||||
| 488 | Final | 10.6 | 11.4 | 0.6 | 31.8 | 367 | 1HRW | 60.8 | 80.0 | 0.1 | 0.1 | 0.9 | 1.1 |
Click link to download a PDF version of the PGI HRW Harvest Summary September 7 2018