Bred and developed in the UK, KWS Alabaster is a novel white wheat, which has an inherently paler seed coat than mainstream UK winter wheats and a bright white endosperm. The variety produces a lighter flour wither paler bran that can be useful acrossa range of end user applications.
Sown in the mainstream winter wheat slot, KWS Alabaster delivers excellent yields, on a par with the market leading UK Group 1. The variety has a good all-round disease package and is short and stiff strawed.
As a white wheat, it is important to ensure that grain quality is maintained at harvest; as with any other milling wheat KWS Alabaster should be priority harvested to ensure retention of the HFN. KWS Alabaster should be stored separately to protect its premium potential.
KWS Alabaster - from field to fork
In collaboration with ASDA and Bishop Burton College
Here at KWS we are constantly looking at how wheat varieties can help new product development process in the bakery and beyond. For us as plant breeders at the start of the grain supply chain, understanding end user requirements is vital when developing wheat varieties for the future.
Recently we have been working with Bishop Burton College and ASDA, taking students through the process of wheat development, milling, test baking through to pizza development. In this project we used the variety KWS Alabaster, a UK-bred white wheat as an example of how wheat varieties can add value to final bakery products.
Special thanks to:
Bishop Burton students, Helen Martin - Curriculum Leader, Bishop Burton College, Chris Brown - Senior Director Sustainability and Sourcing, ASDA, Kirsty Richards - Knowledge Transfer Manager, KWS UK, Tim Sellers - Farmer, Carr House Farm