Milling & Baking News - November 10, 2015 - 42

Ingredient Week X

Bakery Flour
Bookings of bakery flour were limited
last week. Prices were raised.
The principal constraint on new business in flour markets was the well-covered
status of most bakers. Bakers during the
past several weeks have taken advantage
of the lowest prices in years to extend
contract balances or commitments to contracts well into 2016. Flour coverage in the
fourth quarter was nearly complete. Bread
bakers' commitments to January-March
2016 contracts (reflecting completed bookings and component positions committing
bakers to contracts with particular suppliers) were estimated at about 60% or even
70% of the quarter's prospective business.
Cookie-cracker and specialty bakers' coverage of their soft flour needs for the first
quarter was less extensive.
Specialty bread bakers' commitments
to April-June spring grade flour contracts were estimated up to 50%. Coverage for bread bakers and soft flour users
was said to be less extensive than that.
A significant impediment to wrapping
up contracts for April-June was the wide
discounts in millfeed pricing in that
quarter compared with January-March.
Some flat-price buyers were said to
have booked at least a portion of their
flour needs through September 2016.
Wheat futures continued to hover
around multi-year lows. At the same
time, eyes were on Australia, where
the harvest was just under way. Should
there be an El Niño-related reduction
in production from current forecasts,

Bakery ﬂour

Family Flour
Sales of national and regional brands
of family flour were seasonally brisk.
Carlot list prices were unchanged.
While list prices remained stable, with
the approach of Thanksgiving, production
promotions increased with wide discounts
indicated on grocers' shelves across the
country. Gold Medal brand family flour
in 5-lb bags was priced at around $1.85 at
select Wal-Mart outlets in the Southwest.
Private label flour in the same stores was
priced as low as $1.56 per 5-lb bag.
Manufacturers' packaging lines were
running at capacity.
In the market for private label flour,
grocers, club stores, mass merchandisers
and other principal outlets have booked
supply through March or even May. MBN

Semolina
Bookings of semolina, granulars and
durum flour were light last week. Price
adjustments were minor.
The price of choice milling hard amber durum quoted for shipment across
the Chicago gateway was $9 a bu, unchanged from the previous week. Prices
have been quoted at $9.25 a bu or below
since early September and compared
with $20 a year ago, reflecting the harvest of a relatively large crop with quality much improved from a year ago. The
U.S. durum crop was estimated by the

U.S. Department of Agriculture at 82
million bus compared with 54 million
bus in 2014 and 58 million bus in 2013.
The 2015 crop was graded No. 1 hard
amber durum compared with a grade of
No. 2 amber durum in 2014.
Pasta manufacturers earlier covered
nearly all of their semolina needs through
December, and January-March 2016 coverage was estimated at about 60%.
Offers of Canadian durum to U.S.
millers remained light with most supply moving to ports. Canada claimed a
share, perhaps the lion's share, of a recent sale of 350,000 tonnes of durum to
Algeria. It was expected once the Great
Lakes are closed to shipping for the season, Canadian durum offers to the United States may increase.
The International Grains Council estimated 2015-16 world durum production
at 36.7 million tonnes, up 11% from 33.2
million tonnes in 2014-15. World durum
consumption was forecast at 36.8 million
tonnes, up 6% from 2014-15. Because of a
rebound in production in North African
countries, world trade in durum in 201516 was forecast at 7.7 million tonnes,
down 17% from 2014-15. World durum
ending stocks for 2015-16 were forecast
at 5.6 million tonnes, down 2% from the
previous year. MBN

Bakers standard, Kansas City
Bulk, f.o.b. car, $ per cwt
$22.00
$20.00
$18.00
$16.00

No. 1 hard amber durum

Bulk, f.o.b. car, $ per cwt
Nov. 6
Kansas City
Bakers short patent
Bakers standard patent
Second clear
Third clear
Minneapolis
Spring short patent
Spring standard patent
High gluten
Whole wheat
Specialty whole wheat
Fancy spring clear
First spring clear
Rye, white
Chicago
Cracker
Fancy cake
New York
Winter/spring blend
Spring standard patent
High gluten
Fancy cake
Rye, white
Los Angeles
Bakers standard patent
Pastry

wheat futures may find a reason to rally.
Flour grind averaged six days except in
the Northeast, where it was 5½ days. MBN

Track, Chicago
- Change from - Year $ per bu
Nov. 6
Oct. 30 Oct. 23 ago Choice milling 13% 9.00

- Change from - Year
Oct. 30 Oct. 23 ago
-
-
20.00

$14.00
$12.00
N

M
Previous Year

14.15
14.05
12.00
...

0.35
0.35
-
...

0.65
0.65
-
...

17.00 Track, Minneapolis
16.90 $ per bu
14.00 Choice milling 13% 8.70
...

15.25
15.15
18.15
15.15
15.50
15.00
14.90
19.50

0.35
0.35
0.35
0.35
0.35
0.35
0.35
0.10

0.60
0.60
0.60
0.60
0.60
0.60
0.60
-0.10

19.00
18.90
21.90
18.90
19.25
18.75
18.65
23.70

14.90
16.40

0.45
0.45

1.05
1.05

14.00
15.50

16.55
17.25
20.25
18.40
22.00

0.35
0.35
0.35
0.45
0.10

0.65
0.60
0.60
1.05
-0.10

19.40
20.75
23.75
17.50
26.20

18.95
19.00

0.35
0.35

0.65
0.65

21.90
21.95

42 / November 10, 2015 XMilling & Baking News

A
Current Year

Spring standard, Minneapolis
-

19.70

Bulk, f.o.b. car, $ per cwt
$28.00

Semolina

Bulk, f.o.b. Minneapolis, $ per cwt
- Change from -
Nov. 6
Oct. 30 Oct. 23
Semolina
22.00
+.05
-.05
Granulars
21.80
+.05
-.05
Flour
21.70
+.05
-.05
First clear
...
...
Second clear
...
...
Semolina - N.Y. 24.80
+.05
-.05

$24.00

Year
ago
49.80
49.60
49.50

$20.00
$16.00
$12.00
N

M
Previous Year

52.60

Nationally advertised family ﬂour

A
Current Year

Cracker ﬂour, Chicago
Bulk, f.o.b. car, $ per cwt
$21.00

Dollars
Nov. 6
Family patent, 2-25s papers 24.12
4-10s
n.a.
8-5s
18.52
18-2s
20.64
Self-rising
n.a.

$19.00

Year ago
24.12
n.a.
18.52
20.64
n.a.

$17.00
$15.00
$13.00
$11.00
$9.00
N

M
Previous Year

A
Current Year

bakingbusiness.com / world-grain.com

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

Milling & Baking News - November 10, 2015

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