Milling wheat quality is generally very good, and better than last year, according to Simon Christensen, head of wheat trading at Frontier.

Group 1 varieties were averaging about 12.8% protein, with Group 2 wheats at 12.2%, and Group 3s and 4s at 10.7-10.8%, he said.

Hagbergs were all fine, with the odd exception of some soft wheats; mycotoxin levels were very low; and bushelweights were good, too.

“Quality is maintaining across most regions, although the South is marginally better than the North.”

As more second wheats were sampled, proteins were dropping slightly, he added. “But I can’t see any issues with quality at all.”

South of the M62 harvest was almost finished, but there was still plenty of wheat to cut further North.