Milling & Baking News - January 16, 2018 - 32

Ingredient Week

Bakery Flour
Bookings of bakery flour were limited
last week. Prices were lowered.
The principal constraint on new business in bakery flour was the well covered status of most bakers. Millers indicated nearly all their prospective flour
business through March was on the
books. Those with flour yet to buy for
the quarter included distributors, those
few bakers buying month-to-month and
individual pan bread bakers who continued to hold back in the hope of a break in
cash hard red winter wheat premiums.
Coverage in April-June continued to
expand steadily and was estimated by one
miller at about 30%. Cookie-cracker and
specialty bakers and spring grade users
held slightly more extensive coverage than
pan bread bakers, again because of the
historically strong cash hard red winter
wheat basis. Millers cautioned bakers not
to expect significant relief from the strong
basis at least until new crop hard red winter wheat emerges from dormancy and the
growing season begins. Even then, it was
expected cash hard red winter wheat premiums will remain at elevated levels.
Wheat futures advanced through
Thursday last week but dropped during
the last session. Bakers were unmoved as
they already had taken extensive coverage
in futures through the first half of 2018.
Early in the week, bakers and millers
eagerly awaited the release on Friday, Jan.
12, of a battery of U.S. Department of Agriculture reports. The most anticipated report was the department's annual Winter

Wheat and Canola Seedings report.
The U.S.D.A. estimated the area planted
to winter wheat for harvest this year to be
the smallest in records extending back to
1909, but wheat futures dropped in the
wake of the report as the market had anticipated the smaller area. More persuasive
was the U.S.D.A. raising its forecast for the
2018 wheat carryover by 29 million bus.
Mill grind averaged about five days in
most regions last week. MBN

Family Flour
Sales and shipments of national and
regional brands of family flour were
seasonally sluggish last week. Carlot list
prices were unchanged.
Seasonally, the family flour business
was expected to be routine until home
bakers provide a brief pick-up in demand just ahead of Easter.
Reviewing the 2017 baking season,
one manufacturer indicated branded
business was about on par with a year
earlier and private label sales were equal
to or slightly above the 2016 baking season. Others suggested overall family
flour sales in October-December 2017
are even with or slightly lower than the
previous baking season.
Private label flour buyers earlier
booked all their needs through March,
and April-June coverage was said to
have reached about 50%. MBN

Price adjustments were minor.
Pasta manufacturers earlier booked
nearly all their semolina requirements
through March, leaving only occasional
fill-in business to be done, according to
one durum miller. Semolina coverage
also was extensive in April-June with
estimates as high as 80%. Mostly stable
pricing at levels pasta makers were willing to pay accounted for the ample forward coverage.
The price of choice milling hard amber
durum as quoted at the Chicago gateway for delivery beyond remained $8.60
a bu with a Minneapolis price at $8.30.
Farmer selling of durum was light.
Producers haven't hauled additional
supply to elevators for several weeks.
Canadian elevators continued to offer
and ship durum into the United States,
which helped keep pressure on pricing.
Some railroads have fallen behind
schedule in completing shipments, but
to date this has not had an effect on the
cash market. Durum mills have sustained
their grind with supply they hold in storage and shipments of contracted durum.
The U.S. Department of Agriculture
on Jan. 12 forecast the carryover of durum in June 1, 2018, at 35 million bus, up
7 million from December largely because
of increased imports. MBN

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

Semolina

$19.00

Bookings of semolina, granulars and
durum flour were limited last week.

$17.00
$15.00

Bakery ﬂour

No. 1 hard amber durum

Bulk, f.o.b. car, $ per cwt
Jan. 12
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
32 / January 16, 2018

- Change from - Year
Jan. 5
Dec. 29 ago

Track, Chicago
$ per bu
Jan. 12
Choice milling 13% 8.60

- Change from - Year
Jan. 5 Dec. 29 ago
-
-.15
8.50

$13.00
$11.00
J

Previous Year

15.35
15.25
8.85
...

-0.20
-0.20
-
...

-0.05
-0.05
-
...

13.90
13.80
8.85
...

Track, Minneapolis
$ per bu

16.15
16.05
19.05
16.05
16.40
15.90
15.80
13.65

-0.55
-0.55
-0.55
-0.55
-0.55
-0.55
-0.55
-

-0.60
-0.60
-0.60
-0.60
-0.60
-0.60
-0.60
-0.50

16.25
16.15
19.15
16.15
16.50
16.00
15.90
14.30

Bulk, f.o.b. Minneapolis, $ per cwt
- Change from -
Jan. 12
Jan. 5 Dec. 29
Semolina
20.55
-
-.70
Granulars
20.35
-
-.70
Flour
20.25
-
-.70
First clear
15.50
...
...
Second clear
8.50
...
...
Semolina - N.Y. 23.75
-
-.70

11.10
12.60

-0.25
-0.25

-0.45
-0.45

11.95
13.45

17.75
18.45
21.45
14.60
16.15

-0.20
-0.55
-0.55
-0.25
-

-0.05
-0.35
-0.35
-0.45
-0.50

16.30
18.15
21.15
15.45
16.80

20.35
20.40

-0.20
-0.20

-0.05
-0.05

19.00
19.05

Milling & Baking News

Choice milling 13% 8.30

Current Year

Spring standard, Minneapolis
-

-.15

8.20

Bulk, f.o.b. car, $ per cwt
$22.00

Semolina

$20.00

Year
ago
20.75
20.55
20.45

$18.00
$16.00
$14.00
$12.00
J

J
Previous Year

Current Year

Cracker ﬂour, Chicago

23.95

Nationally advertised family ﬂour

Bulk, f.o.b. car, $ per cwt
$15.50

Dollars
Jan. 12
Family patent, 2-25s papers 24.12
4-10s
n.a.
8-5s
18.52
18-2s
20.64
Self-rising
n.a.

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

$13.50
$11.50
$9.50
J

J
Previous Year

O
Current Year

bakingbusiness.com / world-grain.com

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

Milling & Baking News - January 16, 2018

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