Milling & Baking News - July 23, 2013 - 34

Ingredient Week 

Bakery Flour
Bookings of flour were limited last
week. Prices declined.
Individual bakers added to AugustSeptember coverage, and there was some
cleanup business for late July. But most
bakers refrained from extending contract
balances in the fourth quarter.
Pan bread bakers waited for an elusive
break in the hard winter wheat basis. While
cash hard red winter wheat premiums
have been declining in the past couple of
weeks, they remained historically high.
Premiums on 12%-protein hard red winter
wheat in Kansas City were 138c over K.C.
September compared with 70c a year
earlier, 75c in 2011 and -23c in mid-July
2010. Providing underlying support to the
basis was feed demand for hard winter
wheat, which is heaviest in the summer,
and strong export demand for U.S. wheat.
Also, while the harvest in Kansas was
completed, farmers were unenthusiastic
sellers. Many seemed to be inclined to
limit their sales of new crop wheat until
they are able to gauge the prospects for
their 2013 fall crops.
The cash spring wheat basis dropped
last week, pressuring pricing of spring
standard patent and easing the way lower
for higher-protein hard red winter wheat
premiums. But this had little effect on the
basis across the bottom two-thirds of the
K.C. protein scale.
Mill bids on soft red winter wheat also
were historically firm. Millers cautioned
against expectations that there may be a
dramatic drop in cash wheat premiums.

Bakery ﬂour

It was estimated baker commitments
to July-September flour contracts (which
would include both completed flour
bookings and coverage of one or more
components) edged higher to about 75%.
With regard to completed bookings,
millers indicated there remained less
coverage than is typical for the date.
Mill grind was five to 5½ days in
the Southwest, five to six in the Upper
Midwest, six days in the Central states,
three to six in the Northeast, and 5½ to six
days in the Southeast. MBN

Family Flour
Sales of national and regional brands
of family flour were seasonally sluggish.
Carlot list prices were unchanged.
Summer
doldrums
prevailed.
Shipments of family flour were routine
with home bakers not yet providing a
boost to sales. But even in the heat of
summer, manufacturers looked ahead
to the fall baking season. It was expected
volume will begin to pick up with the start
of a new school year and expand into the
key fall baking season.
In the market for private label flour,
most all buyers have contracted for their
required supply through September, and
manufacturers indicated inquiry for the
fourth quarter has picked up. MBN

edged lower.
The price of choice milling hard amber
durum quoted as a delivered Chicago/
beyond value was $10 a bu, down 30c
from the previous week and the lowest it
has been since mid-May. The Minneapolis
durum price was $9.70 a bu. Canadian
durum recently was offered at $335 a
tonne basis Thunder Bay. Availability of
Canadian durum helped keep pressure
on domestic durum pricing even amid
typical midseason uncertainties about the
new durum crop’s prospects.
The week’s activity brought pasta
makers’ semolina coverage for the
third quarter to about 90%. Some pasta
manufacturers extended contract balances
into October, and fourth-quarter coverage
was estimated at about 20%.
The U.S. Department of Agriculture’s
field office in North Dakota indicated 85%
of that state’s durum crop was jointing by
July 14 compared with 87% as the recent
five-year average for the date, and 54%
was headed compared with 55% as the
average. The North Dakota crop was rated
80% good to excellent, 17% fair and 3%
poor. The Montana crop was 15% headed
by July 14 compared with 51% as the
average for the date. The crop’s condition
was rated 85% good to excellent and 15%
fair. MBN

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

Semolina
Bookings of semolina, granulars and
durum flour expanded last week. Prices

No. 1 hard amber durum

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

Track, Minneapolis
— Change from — Year
— Change from — Year $ per bu
July 19 July 12 July 5 ago
July 19 July 12
July 5 ago Choice milling 13% 9.70
-.30
-.30 10.20
Kansas City
cents per bu
Bakers short patent
19.00
-0.30
-0.30 21.65 Amber discount
10.00
—
—
10.00
Bakers standard patent 18.90
-0.30
-0.30 21.55 Durum discount
10@40
—
— 10@40
Second clear
14.00
—
— 14.00 Pufﬁng premium
0
—
—
0
Third clear
…
...
...
…
Semolina
Minneapolis
Spring short patent
17.70
-0.60
-1.25 22.50 Bulk, f.o.b. Minneapolis, $ per cwt
— Change from — Year
Spring standard patent 17.60
-0.60
-1.25 22.40
July 19 July 12 July 5
ago
High gluten
20.60
-0.60
-1.25 25.40
23.10
-.80
-.75
23.50
Whole wheat
17.60
-0.60
-1.25 22.40 Semolina
22.90
-.80
-.75
23.30
Specialty whole wheat 17.95
-0.60
-1.25 22.75 Granulars
22.80
-.80
-.75
23.20
Fancy spring clear
17.45
-0.60
-1.25 22.25 Flour
17.50
—
—
17.50
First spring clear
17.35
-0.60
-1.25 22.15 First clear
—
—
13.00
Rye, white
22.50
-0.15
— 19.30 Second clear 13.00
Semolina - N.Y. 25.80
-.80
-.75
26.20
Chicago
Cracker
15.60
-0.45
0.10 20.60
Nationally advertised family ﬂour
Fancy cake
17.10
-0.45
0.10 22.10
Dollars
New York
July 19
Year ago
Winter/spring blend
21.40
-0.30
-0.30 24.05
Family patent, 2-25s papers 24.12
24.12
Spring standard patent 20.80
-0.25
-1.05 25.45
4-10s
n.a.
n.a.
High gluten
23.80
-0.25
-1.05 28.45
8-5s
18.52
18.62
Fancy cake
19.10
-0.45
0.10 24.10
18-2s
20.64
20.64
Rye, white
25.00
-0.15
— 21.80
Self-rising
n.a.
n.a.
Los Angeles
Bakers standard patent 24.90
-0.30
-0.30 27.55
Pastry
23.95
-0.30
-0.30 25.75
34 / July 23, 2013 Milling & Baking News

Spring standard, Minneapolis
Bulk, f.o.b. car, $ per cwt

Cracker ﬂour, Chicago
Bulk, f.o.b. car, $ per cwt

bakingbusiness.com / world-grain.com
http://www.bakingbusiness.com http://www.world-grain.com
Milling & Baking News - July 23, 2013

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