Harvest report: November 2026

Wheat quality 2026 harvest

In the meantime, we have received and processed a significant number of batches of different wheat varieties and quality grades. Based on these batches, we can provide the following update on the characteristics of the 2026 harvest compared with the 2025 harvest:

• Moisture content is on average lower than last year, although regional differences are visible.

• Protein content is in line with expecta-tions.

• Hectolitre weights are slightly higher on average, although there is more variation than last year.

• Falling numbers are on average slightly higher than last year, although we also see regional differences here.

Baking properties and processing

Our in-house baking tests generally indicate good flour quality, with sufficient protein and dough strength. Compared with the 2025 harvest, the main differences are observed in dough behaviour. The extent of these differences varies depending on the origin:

• Dough behaviour
  The doughs are generally more extensible more stretchable. For wheat of predominantly French origin, dough consistency remains comparable to last year; for wheat of German origin, the increased extensibility is more noticeable.

• Water absorption
  We recommend reducing the water dosage by 1% for both white and wholemeal bread. Nevertheless, it remains advisable to assess water dosage for each individual application and adjust it where necessary.

• Kneading
  Doughs reach their optimum kneading point somewhat faster than those made from the previous two harvests. When using a spiral mixer, a reduction in kneading time of approximately one minute can serve as a guideline. Monitor dough development and cohesion carefully, and avoid over-kneading.

• Volume
  The extensibility and stretchiness of the doughs make it easier to achieve the desired bread volume and contribute to good baking performance.

• Special attention for processes with longer proofing times
  More extensible doughs can develop more quickly and, if over-proofed, may spread more easily or fail to retain sufficient tension. Adequate punching down and good mechanical dough development help maintain tension and shape.

The results confirm the good baking potential of the 2026 harvest. By adjusting water dosage, kneading and proofing times to suit the flour used and the intended application, this potential can be fully realised.

Rye quality harvest

Based on the new harvest receipts, the following changes are observable compared to the 2025 harvest:

• Falling numbers are higher on average.

• Amylogram viscosity and temperature are also slightly higher.

The table below shows the current trend in rye quality compared to the previous harvest.

Biscuit quality 2026 harvest

The incorporation of the new harvest into biscuit flour is currently limited. So far, the new harvest shows a similar profile to the previous harvest across all parameters.