Milling & Baking News - October 19, 2010 - 33

Ingredient Week 

Bakery Flour
Bookings of bakery flour were limited
last week. Pan bread flour and soft flour
prices declined while spring standard
patent finished higher.
While prices dropped from a week
earlier, they remained at levels much
higher than bakers expected to pay
around this time of year given ample
wheat supplies. While strong export demand for U.S. wheat has been a market
feature for the past several weeks, the
more current concern was the corn market, which surged in the wake of the U.S.
Department of Agriculture's unexpectedly large cut in average corn yield and
production forecasts in its crop production and supply-and-demand reports issued Oct. 8. While wheat futures prices
declined after posting sensational gains
the previous week, bakers remained
shocked at market developments and
were reluctant to book flour except to fill
gaps in November-December coverage.
Bakers who are component buyers
were not idle, though. The recent price
surge in the corn market had the effect of
strengthening prices of feed ingredients,
including millfeed. Several bakers were
said to have covered the millfeed component of prospective first-quarter 2011
flour bookings, and there was additional
inquiry that may result in business in the
next several days.
Cookie-cracker and specialty bakers
weren't very active last week, but they
already held more extensive coverage
than the bread bakers.

Bakery flour

Bread flour coverage was about 90%
completed for the remainder of the
fourth quarter, and estimates of JanuaryMarch coverage remained at 35% to 50%.
Mill grind was 5½ to six days in the
Southwest, Northeast and Southeast, six
days in the Upper Midwest and Central
states and six to 6½ days in California
and the Pacific Northwest. MBN

Family Flour
Sales of national and regional brands
of family flour were seasonally brisk.
Carlot list prices were unchanged.
With the key fall baking season
under way, shipments proceeded at
a rapid clip, although volumes were
less impressive than they were a year
earlier and especially when compared
with a couple of years ago, when family flour sales showed signs of growth
not often seen in a market seemingly
locked in a historical decline with
home baking decreasing in importance in American life.
National brands were offered on
grocers' shelves at levels discounted to
attract seasonal purchases. In many instances, private label products found it
difficult to match those discounts. MBN

Semolina
Bookings of semolina, granulars and
durum flour were limited last week.
Price changes were narrow.
The price of choice milling hard amber
durum quoted as a delivered Chicago/
beyond value was $8.50 a bu, unchanged

from a week earlier. That price equated
to a Minneapolis value of $8.20 a bu. The
price dropped from levels quoted a few
weeks ago as new crop durum began
trading and was drawn into spot marketing channels.
Lower semolina pricing encouraged several pasta manufacturers to fill
gaps in November-December coverage,
which in most cases completed coverage for the fourth quarter. There still was
reluctance to book semolina for the first
quarter of 2011 as pasta makers hoped
for additional pressure on prices.
The northern Plains harvest was
wrapping up. U.S. Wheat Associates in
its final weekly harvest update of the
season issued Oct. 8 indicated, based
on 111 samples, northern Plains durum averaged 13.3% protein compared
with 13.4% last year, thousand kernel
weight averaged 40.2 grams versus 42.3
in 2009, test weight averaged 60.2 lbs
per bu compared with 61.7 lbs last year,
falling number averaged 381 seconds
versus 411 seconds in 2009 and average
grade was No. 1 hard amber durum,
the same as in 2009. The falling number of samples declined steadily in the
last three weeks of the survey "reflecting the cool damp conditions that have
slowed harvest," U.S. Wheat said. MBN

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

No. 1 hard amber durum

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

Track, Minneapolis
- Change from - Year
- Change from - Year $ per bu
Oct. 15 Oct. 8
Oct. 1 ago
Oct. 15 Oct. 8
Oct. 1 ago Choice milling 13% 8.20
-
-.50
5.70
Kansas City
cents per bu
Bakers short patent
17.70
-0.10
2.20 13.40 Amber discount
10.00
-
-
10.00
Bakers standard patent 17.60
-0.10
2.20 13.30 Durum discount
10@40
-
- 10@40
Second clear
12.50
-
- 12.50 Puffing premium
0
-
-
0
Third clear
5.80
-
-
5.80
Semolina
Minneapolis
Spring short patent
20.00
0.55
3.45 13.65 Bulk, f.o.b. Minneapolis, $ per cwt
- Change from - Year
Spring standard patent 19.90
0.55
3.45 13.55
Oct. 15
Oct. 8
Oct. 1
ago
High gluten
22.90
0.55
3.45 16.55
20.00
+.10
-1.15
14.50
Whole wheat
19.90
0.55
3.45 13.55 Semolina
19.80
+.10
-1.15
14.30
Specialty whole wheat 20.25
0.55
3.45 13.90 Granulars
19.70
+.10
-1.15
14.20
Fancy spring clear
19.75
0.55
3.45 13.40 Flour
13.60
+1.05
+1.05
13.55
First spring clear
19.65
0.55
3.45 13.30 First clear
+.50
+.50
11.00
Rye, white
14.05
0.15
0.15 15.20 Second clear 11.00
Semolina - N.Y. 22.70
+.10
-1.15
17.20
Chicago
Cracker
16.35
-0.25
1.25 12.75
Nationally advertised family flour
Fancy cake
17.85
-0.25
1.25 14.25
Dollars
New York
Oct. 15
Year ago
Winter/spring blend
20.10
-0.10
2.20 15.80
Family patent, 2-25s papers 22.50
22.50
Spring standard patent 22.05
0.35
3.10 15.50
4-10s
18.25
18.25
High gluten
25.05
0.35
3.10 18.50
8-5s
18.40
18.40
Fancy cake
19.85
-0.25
1.25 16.25
18-2s
21.76
21.76
Rye, white
16.55
0.15
0.15 17.70
Self-rising
+88c per bale +88c per bale
Los Angeles
Bakers standard patent 20.55
-0.45
1.85 17.10
Pastry
20.35
-0.60
1.70 17.30
34 / October 19, 2010 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 - October 19, 2010

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