Milling & Baking News - September 8, 2009 - 37

Ingredient Week 

 Bakery Flour

Bookings of bakery flour last week
slowed from the recent energetic pace.
Price changes were irregular with gains
seen in soft flour and spring standard
patent and declines indicated in pan
bread flour.
Estimated coverage in the market
for pan bread flour was 50% to 60% for
October-December, little changed from
a week earlier. Most bread bakers filled
gaps in September coverage and made
minor additions to fourth-quarter coverage. Bakers also were active in covering
the futures component of prospective
flour bookings as far forward as AprilJune.
Cookie-cracker and specialty bakers
held more extensive coverage than the
bread bakers, which was typical. While
there wasn't much additional flat booking of flour for the fourth quarter, some
soft flour users booked basis for JanuaryMarch. Soft flour users were concerned
the cash basis might not drop from current levels or might even continue to rise
because of quality issues encountered in
the soft red winter crop in many areas.
Specialty bread bakers and other users
of spring grades awaited developments
in the lagging spring wheat harvest.
As combines moved northward, they
uncovered tremendous yields but also
wheat with lower-than-average protein.
It was expected should the pattern continue, cash wheat premiums on wheat
with 14% protein or more will become
increasingly expensive, while low-pro-

Bakery flour

tein spring wheat will be cheap. This
raised several issues, including formulations, increased use of wheat gluten in
certain products and substitution of lowprotein spring wheat for high-protein
winter wheat in certain blends.
Flour grind varied widely ahead of the
holiday weekend. Grind was six days in
the Central states, 5½ to six days in the
Northeast, five days in the Southeast, 5½
to six days in the Upper Midwest, five to
5½ days in the Southwest and five to six
day on the West coast. MBN

Sales of national and regional brands
of family flour increased seasonally. Carlot list prices were unchanged.
Manufacturers were preparing for increased orders from grocers and other
buyers in advance of the key home baking season. Family flour volume sales in
July were higher than a year ago, and
the same trend was expected for August,
once those data are available.
Trade activation initiatives were expected to be more aggressive this year
as the lower price of wheat gave buyers
and sellers more options.
Packaging lines operated around
six days last week to accommodate the
gradual increase in orders. MBN

durum dropped 5c a bu, to $6.85. A flurry of durum sales thought to be for the
export market was completed at around
$6.75 a bu. The Canadian Wheat Board
offered milling durum at the equivalent
of $7.25 a bu, a level that held even as
U.S. prices moved lower.
Most pasta manufacturers were comfortable holding semolina coverage extending through December. There was
reluctance to book the first quarter of
2010 because of the huge crop in the
field that may pressure prices in coming
weeks.
The pasta business remained buoyant
with consumer demand continuing to
run heavier than a year ago.
The durum harvest across the northern Plains was running more than three
weeks behind the average pace. The
North Dakota harvest was 9% completed
on Aug. 30 compared with 4% the previous week and 58% as the recent fiveyear average for the date. Rated good to
excellent was 83% of the North Dakota
durum crop. The Montana harvest was
15% completed on Aug. 30 compared
with 8% a week earlier and 58% as the
average. The crop's condition improved
with 51% rated good to excellent compared with 47% a week earlier and 23%
on the same date last year. MBN

 Semolina

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

 Family Flour

Bookings of semolina, granulars and
durum flour were limited last week.
Prices declined.
The price of choice milling hard amber

Bakers standard, Kansas City

No. 1 hard amber durum

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

Track, Minneapolis
- Change from - Year
- Change from - Year $ per bu
Sept. 4 Aug. 28 Aug. 21 ago
Sept. 4 Aug. 28 Aug. 21 ago Choice milling 13% 6.85
-.05
-.05 14.25
Kansas City
cents per bu
Bakers short patent
13.15
-0.35
-0.20 18.90 Amber discount
10.00
-
-
10.00
Bakers standard patent 13.05
-0.35
-0.20 18.80 Durum discount
10@40
-
- 10@40
Second clear
12.50
-0.50
-0.50 13.00 Puffing premium
0
-
-
0
Third clear
5.80
-
-
5.80
Semolina
Minneapolis
Spring short patent
14.10
0.30
0.30 18.90 Bulk, f.o.b. Minneapolis, $ per cwt
- Change from - Year
Spring standard patent 14.00
0.30
0.30 18.80
Sept. 4 Aug. 28 Aug. 21
ago
High gluten
17.00
0.30
0.30 22.80
17.55
-.20
-
34.95
Whole wheat
14.00
0.30
0.30 18.80 Semolina
17.35
-.20
-
34.75
Specialty whole wheat 14.35
0.30
0.30 19.15 Granulars
17.25
-.20
-
34.65
Fancy spring clear
13.85
0.30
0.30 18.65 Flour
16.05
-
-
30.00
First spring clear
13.75
0.30
0.30 18.55 First clear
-
-
15.00
Rye, white
15.75
-0.05
0.25 29.10 Second clear 11.50
Semolina - N.Y. 20.25
-.20
-
37.35
Chicago
Cracker
12.10
0.30
0.70 13.80
Nationally advertised family flour
Fancy cake
13.60
0.30
0.70 15.30
Dollars
New York
Sept. 4
Year ago
Winter/spring blend
15.55
-0.35
-0.20 21.30
Family patent, 2-25s papers 22.50
22.50
Spring standard patent 16.70
0.45
0.45 21.70
4-10s
18.25
18.24
High gluten
19.70
0.45
0.45 25.70
8-5s
18.40
18.40
Fancy cake
15.60
0.30
0.70 17.30
18-2s
21.76
21.76
Rye, white
18.25
-0.05
0.25 31.60
Self-rising
+88c per bale +88c per bale
Los Angeles
Bakers standard patent 17.05
-0.35
-0.20 22.70
Pastry
16.60
-0.35
-0.20 21.75
38 / September 8, 2009 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 - September 8, 2009

Table of Contents for the Digital Edition of Milling & Baking News - September 8, 2009