Milling & Baking News - May 28, 2013 - 42

Ingredient Week 

Bakery Flour
Bookings of bakery flour were limited
last week. Price changes were mixed.
Pan bread and soft flour prices advanced
on stronger Kansas City and Chicago
wheat futures and firm to stronger cash
markets. Spring grades of flour were a
shade weaker as wheat futures weren’t
so strong in Minneapolis as in the other
markets, cash wheat markets were softer
and Upper Midwest millfeed values
spiked.
Individual cookie-cracker and specialty bakers added minimally to their JulySeptember ownership. Business in the
bread flour markets mostly was limited
to filling gaps in nearby coverage.
Ideas were there was pent-up demand, but bakers seemed reluctant to
extend contract balances more aggressively into the new crop year until the
harvest begins to expand. The harvest
was expected to proceed two or even
three weeks later than the average pace.
The Texas wheat harvest was just under
way. Bakers hoped an expanding harvest
will pressure prices and were reluctant
to push contract balances too far forward
until harvest pressure develops.
It was thought the delayed harvest
would support basis levels as well as
wheat futures prices for a while, and
some bakers with gaps in June and even
July flour coverage may have to book the
required supply near current levels.
Based on earlier flat bookings of flour
and component activity, baker commitments to July-September flour contracts

Bakery ﬂour

were approaching 50% of the quarter’s
prospective business.
Mill grind was trimmed by scheduled
downtime for the Memorial Day weekend. Grind was four days in the Southwest, five to 5½ days in the Upper Midwest, 2½ to three days in the Northeast
and five days in the Central states. MBN

Family Flour
Sales of national and regional brands
of family flour were seasonally sluggish.
Carlot list prices were unchanged.
Demand for family flour was routine
and was expected to remain so until
home bakers provided a boost to the category, which typically begins around the
start of a new school year and expands
with the approach of the key fall baking
season.
Operations at mills will begin to pick
up in midsummer when prepackaging
for the fall baking season usually begins.
In the market for private label flour,
most buyers already booked supply
through June and were poised on extending contract balances into new crop.
The slow start to the harvest translated
into a slow start for flour contracting for
the summer and fall. MBN

Semolina
Bookings of semolina, granulars and
durum flour were light last week. Prices
advanced.
The price of choice milling hard amber durum quoted as a delivered Chicago/beyond value was $10.60 a bu, up

35c from the previous week. The Minneapolis price was $10.30 a bu, also up
35c. Canadian durum recently traded
for last-half June at $355 a tonne, basis,
Thunder Bay.
The advance in the cash durum market pushed semolina prices to their highest levels since April 2012.
Pasta manufacturers earlier covered
about 70% of their prospective semolina needs through September. Coverage beyond September remained light
with pasta makers training attention on
progress in durum planting and likely
to hold back on fall coverage until more
is known about the condition and prospects for the 2013 durum crop.
The U.S. Department of Agriculture
field office in North Dakota indicated
durum seeding in the state accelerated
and was 35% completed by May 19 compared with 91% last year and 52% as the
recent five-year average for the date. Durum wheat was 5% emerged compared
with 69% in 2012 and 28% as the average. Montana durum was 39% planted
compared with 80% last year and 67% as
the average. The U.S.D.A. field office in
Arizona indicated the state’s durum was
in mostly fair to good condition.
Durum mill grind dropped to about
four days last week. MBN

Bakers standard, Kansas City
Bulk, f.o.b. car, $ per cwt

$26.00
$23.00
$20.00

No. 1 hard amber durum

$17.00

Bulk, f.o.b. car, $ per cwt

Track, Minneapolis
— Change from — Year
— Change from — Year $ per bu
May 24 May 17 May 10 ago
May 24 May 17 May 10 ago Choice milling 13% 10.30
+.35
+.60
8.95
Kansas City
cents per bu
Bakers short patent
19.90
0.20
-0.35 18.70 Amber discount
10.00
—
—
10.00
Bakers standard patent 19.80
0.20
-0.35 18.60 Durum discount
10@40
—
— 10@40
Second clear
14.00
—
— 14.00 Pufﬁng premium
0
—
—
0
Third clear
…
...
...
…
Semolina
Minneapolis
Spring short patent
19.15
-0.20
-0.75 20.10 Bulk, f.o.b. Minneapolis, $ per cwt
— Change from — Year
Spring standard patent 19.05
-0.20
-0.75 20.00
May 24
May 17 May 10
ago
High gluten
22.05
-0.20
-0.75 23.00
24.40
+.60
+1.05
21.30
Whole wheat
19.05
-0.20
-0.75 20.00 Semolina
24.20
+.60
+1.05
21.10
Specialty whole wheat 19.40
-0.20
-0.75 20.35 Granulars
24.10
+.60
+1.05
21.00
Fancy spring clear
18.90
-0.20
-0.75 19.85 Flour
17.50
—
—
17.50
First spring clear
18.80
-0.20
-0.75 19.75 First clear
—
—
13.00
Rye, white
22.25
-0.40
-0.65 20.70 Second clear 13.00
Semolina - N.Y. 27.10
+.60
+1.05
24.00
Chicago
Cracker
16.20
0.05
-0.60 15.95
Nationally advertised family ﬂour
Fancy cake
17.70
0.05
-0.60 17.45
Dollars
New York
May 24
Year ago
Winter/spring blend
22.30
0.20
-0.35 21.10
Family patent, 2-25s papers 24.12
24.12
Spring standard patent 22.15
0.20
-0.05 22.05
4-10s
n.a.
n.a.
High gluten
25.15
0.20
-0.05 25.05
8-5s
18.52
18.62
Fancy cake
19.70
0.05
-0.60 19.45
18-2s
20.64
20.64
Rye, white
24.75
-0.40
-0.65 23.20
Self-rising
n.a.
n.a.
Los Angeles
Bakers standard patent 25.80
0.20
-0.35 21.95
Pastry
24.85
0.20
-0.35 22.45
42 / May 28, 2013 Milling & Baking News

$14.00
M

N
Previous Year

F
Current Year

Spring standard, Minneapolis
Bulk, f.o.b. car, $ per cwt
$33.00
$29.00
$25.00
$21.00
$17.00
$13.00
M

N
Previous Year

F
Current Year

Cracker ﬂour, Chicago
Bulk, f.o.b. car, $ per cwt
$22.00
$20.00
$18.00
$16.00
$14.00
$12.00
M

N
Previous Year

F
Current Year

bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - May 28, 2013

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