Milling & Baking News - December 11, 2012 - 42

Ingredient Week 

Bakery Flour
Bookings of bakery flour expanded modestly last week. Price changes were irregular but minor. It was the calendar as much as price that encouraged bakers to add at least minimally to their flour ownership in the first quarter of 2013. With the winter holidays just ahead, bakers assessed their flour needs for the next several weeks with a view to ensuring their ownership and pipelines were in good order before business in flour markets slows between Christmas and the new year. Millers indicated bakers filled remaining gaps in December coverage. Most of the business in January-March involved minor flat bookings for JanuaryFebruary. Some bakers also booked basis for the first quarter. It was expected this type of activity will continue until Christmas week. It was estimated that bakers’ commitment to flour contracts in the first quarter, including completed contracts and component positions, accounted for about 60% of the prospective business in January-March. Completed flour contracts for the first quarter accounted for about 35% to 50% of the expected business depending on the buyer and the market. Business in whole wheat flour remained brisk with demand from schools a factor. The price of rye flour moved up in response to an adjustment in the cash rye price to $9.25 a bu from $9.

After some reports of reduced flour grind from lost business related to the Hostess Brands liquidation a week earlier, grind resumed a more normal average near six days last week. MBN

Semolina
Bookings of semolina, granulars and durum flour were limited last week. Price changes were minor. The price of choice milling hard amber durum quoted as a delivered Chicago/ beyond value remained $10.60 a bu, which equated to a Minneapolis price of $10.30 a bu. Most durum in transit was for applications against long-standing contracts. Very little durum was made available for the spot market, which made pegging a price difficult. A durum miller characterized semolina bookings during the week as scattered. Individual pasta manufacturers added to their January-March ownership. Others balked at paying carrying charges in the market, but there were indications there has been some flexibility shown on the carrying charges, which allowed some business to be accomplished for January and February. One miller estimated semolina coverage for the first quarter of 2013 may have reached 70%. Other estimates were lower. Semolina orders were surprisingly brisk and were expected to remain heavy during the next few weeks. Some durum mills operated a full seven days last week to accommodate buyers’ needs. MBN

Family Flour
Sales of national and regional brands of family flour expanded last week. Carlot list prices were unchanged. After a brief lull during Thanksgiving week, family flour orders increased, and manufacturers’ packaging lines ran full tilt to satisfy the seasonal demand. Shipments were expected to remain heavy until mid-month. By that time, grocers and other buyers would have fully stocked their shelves to accommodate the winter holiday needs of home bakers. One southeastern manufacturer indicated its business was strong in November, stronger than in November 2011, and December sales also have been brisk and were expected to remain so until grocers’ orders for Christmas features subside. National and regional brands were offered at two 5-lb bags for $5 in a number of markets. Private label sometimes was featured as low as two bags for $4. Buyers of private label flour earlier covered their flour needs through December and into January with many having partly covered their needs through March. It was expected buyers in January will consider covering their needs through the rest of the marketing year. MBN

Bakers standard, Kansas City
Bulk, f.o.b. car, $ per cwt
$26.00 $23.00 $20.00 $17.00 $14.00 N F M Previous Year A Current Year

Bakery ﬂour
Bulk, f.o.b. car, $ per cwt Dec. 7 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 21.55 21.45 14.00 … 20.85 20.75 23.75 20.75 21.10 20.60 20.50 21.50 19.25 20.75 23.95 23.05 26.05 22.75 24.00 27.00 26.45

No. 1 hard amber durum
Track, Minneapolis — Change from — Year $ per bu Nov. 30 Nov. 23 ago Choice milling 13% cents per bu -0.15 -0.10 17.40 Amber discount -0.15 -0.10 17.30 Durum discount — — 12.50 Pufﬁng premium ... ... 5.80 Dec. 7 10.30 10.00 10@40 0 — Change from — Year Nov. 30 Nov. 23 ago — — 12.45 — — — — — — 10.00 10@40 0

Spring standard, Minneapolis
Bulk, f.o.b. car, $ per cwt
$33.00 $29.00

Semolina

0.10 0.10 0.10 0.10 0.10 0.10 0.10 0.90 0.45 0.45 -0.15 -0.35 -0.35 0.45 0.90 -0.15 -0.15

-0.10 -0.10 -0.10 -0.10 -0.10 -0.10 -0.10 0.75 0.05 0.05 -0.10 -0.50 -0.50 0.05 0.75 -0.10 -0.10

20.30 20.20 23.20 20.20 20.55 20.05 19.95 20.05 13.70 15.20 19.80 22.55 25.55 17.20 22.55 21.50 19.95

Bulk, f.o.b. Minneapolis, $ per cwt — Change from — Dec. 7 Nov. 30 Nov. 23 Semolina 23.90 +.15 +.05 Granulars 23.70 +.15 +.05 Flour 23.60 +.15 +.05 First clear 17.50 — — Second clear 13.00 — — Semolina - N.Y. 26.60 +.15 +.05

Year ago 29.80 29.60 29.50 19.10 13.00 32.50

$25.00 $21.00 $17.00 $13.00 D M J Previous Year S Current Year

Nationally advertised family ﬂour
Dollars Dec. 7 Family patent, 2-25s papers 24.12 4-10s n.a. 8-5s 18.62 18-2s 20.64 Self-rising n.a. Year ago 24.12 n.a. 18.62 20.64 n.a.

Cracker ﬂour, Chicago
Bulk, f.o.b. car, $ per cwt
$22.00 $20.00 $18.00 $16.00 $14.00 $12.00 N F M Previous Year A Current Year

42 / December 11, 2012 Milling & Baking News

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Milling & Baking News - December 11, 2012

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