Harvest report: update 2025

Harvest Report – Update week 38

New information is available regarding the characteristics of the new harvest, which we are pleased to share with you.

Due to the warm and dry weather, the wheat harvest started slightly earlier this year. However, rain caused an interruption that lasted until early August, increasing the risk of quality loss and decreasing falling numbers (Hagberg). At the same time, the hectolitre weights, i.e. the grain filling degree, came under pressure.
Thanks to a new dry period in August, harvesting could resume just in time to avoid major quality losses.

The quality of the delivered wheat therefore shows a variable picture depending on the region where the wheat was grown and the timing (i.e. before or after the rainfall) of the harvest.

At the level of wheat and flour, we observe the following characteristics:

• So far, no issues with DON and/or ergot

• Moisture levels of the wheat are heterogeneous but average slightly lower (0 to 0.5%)

• Lower falling numbers in regions harvested after the rainfall (50–100 sec), while the Hagberg in regions harvested before the rainfall is comparable to last harvest. To keep falling numbers in the final product constant, Dossche Mills will adjust with active malt where necessary

• Protein levels per wheat class are in line with last harvest

• Hectolitre weights show the same trend as the falling numbers: at the start of the harvest, we observed slightly higher hectolitre weights than last year (2–3 kg/hl), but this disappeared after the harvest interruption caused by the rain

• Ash content is equal to or slightly lower than last harvest (0 to 0.02%)

• Water absorption appears to be in line with last harvest

• Well-processable doughs with tolerant proteins; for now, no changes in kneading are necessary, and dough development seems comparable to or slightly faster than last harvest year

• Preliminary tests in the trial bakery show favourable results regarding loaf volume

So far, only limited changes are noticeable in our finished products on the market. Dough tolerance is good, and volume is in line with last harvest.

For rye, we received the first batch of the new harvest in week 38.

We expect a similar picture as with wheat, where Hagberg values differ depending on whether harvesting took place before or after the rainfall. The integration of the new harvest will take place gradually to absorb any fluctuations.

For pastry, leavened doughs, cake, crust and sponge products, the integration of the new harvest has only just begun. At present, we observe no significant differences here.

As soon as additional information becomes available, a new update will follow.