Milling & Baking News - May 14, 2013 - 38

Ingredient Week 

Bakery Flour
Bookings of bakery flour were limited
last week. Price changes were irregular
throughout the week. Spring grade prices ended higher, and pan bread flour and
soft flour finished the week lower.
Whipsaw action in wheat futures
trading kept millers and bakers off balance. Futures prices retreated from the
advances made the previous week and
held lower through midweek last week.
Most of the business in flour markets
was accomplished before futures prices
bounced higher on Thursday, ahead of
the release on Friday of the U.S. Department of Agriculture’s May Crop Production and World Agricultural Supply and
Demand Estimates reports. Bakers took
advantage of the lower pricing early in
the week to fill gaps in June coverage
and make minor additions to July-September ownership.
Cookie-cracker and specialty bakers
seemed to be more active than the bread
bakers in adding to flour coverage for
the third quarter or booking at least the
basis component of prospective flour
bookings for that quarter.
Early-week weakness in futures prices encouraged users of all flour grades
to cover the futures component of prospective flour bookings for the third and
fourth quarters of 2013 and even the first
quarter of 2014.
Mill grind last week was 5½ to six
days in the Upper Midwest, Southeast and Central states, five days in the
Southwest but four days or less in the

Bakery ﬂour

Northeast, partly because of temporary
disruption to production at a Buffalo
mill because of a fire. MBN

Family Flour
Sales of national and regional brands
of family flour were seasonally sluggish.
Carlot list prices were unchanged.
Spring-summer doldrums prevailed.
Demand was routine. Home bakers
were not expected to give a boost to
the market until the beginning of a new
school year and the approach of the fall
baking season. In the meantime, attention was on new crop wheat prospects
and what they may portend for supply
and pricing.
In the market for private label flour,
most buyers were covered through old
crop or June but refrained from extending contract balances into the third quarter in the hope wheat price direction will
become more certain in coming weeks.
Prepackaging for the baking season
will begin in midsummer. MBN

Semolina
Bookings of semolina, granulars and
durum flour proceeded at a steady pace
last week. Prices advanced.
The price of choice milling hard amber durum quoted as a delivered Chicago/beyond value remained $10 a bu
with trading indicated at that level. The
Minneapolis price was $9.70 a bu. Canadian durum recently traded at $350 basis
Thunder Bay for May delivery.
With cash durum values unchanged,

the upward adjustments to the semolina
price reflected downward adjustments
to Upper Midwest millfeed values.
Pasta manufacturers earlier covered
virtually all of their semolina requirements through June, and the attention
during the past few weeks has been on
building summer ownership. One miller
indicated semolina coverage in JulySeptember has been increasing steadily
and was at about 70%. The cash market
into the third quarter was said to be at
no carry or even at an inverse, so many
pasta makers saw no compelling reason
to hold back from covering needs in the
third quarter.
At the same time, coverage beyond
September was light as the market eagerly watched for improved planting
progress across the northern Plains and
initial production forecasts from the U.S.
Department of Agriculture. Generally,
new crop durum is not available to the
market in any great volume until September or even October.
The U.S.D.A. indicated the 2013 durum crop was 3% planted in North Dakota (23% as the recent five-year average
for the date) and 15% completed in Montana (32% as the average). Planting was
expected to accelerate this week.
Durum grind was six days last week. MBN

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

$26.00
$23.00
$20.00

No. 1 hard amber durum

$17.00

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

Track, Minneapolis
— Change from — Year
— Change from — Year $ per bu
May 10 May 3 Apr. 26 ago
May 10 May 3
Apr. 26 ago Choice milling 13% 9.70
—
—
9.45
Kansas City
cents per bu
Bakers short patent
20.25
-0.05
0.45 16.95 Amber discount
10.00
—
—
10.00
Bakers standard patent 20.15
-0.05
0.45 16.85 Durum discount
10@40
—
— 10@40
Second clear
14.00
—
— 14.00 Pufﬁng premium
0
—
—
0
Third clear
…
...
...
…
Semolina
Minneapolis
Spring short patent
19.90
0.40
0.65 19.35 Bulk, f.o.b. Minneapolis, $ per cwt
— Change from — Year
Spring standard patent 19.80
0.40
0.65 19.25
May 10
May 3 Apr. 26
ago
High gluten
22.80
0.40
0.65 22.25
23.35
+.20
+.45
22.80
Whole wheat
19.80
0.40
0.65 19.25 Semolina
23.15
+.20
+.45
22.60
Specialty whole wheat 20.15
0.40
0.65 19.60 Granulars
23.05
+.20
+.45
22.50
Fancy spring clear
19.65
0.40
0.65 19.10 Flour
17.50
—
—
17.50
First spring clear
19.55
0.40
0.65 19.00 First clear
—
—
13.00
Rye, white
22.90
0.25
0.65 20.45 Second clear 13.00
Semolina - N.Y. 26.05
+.20
+.45
25.50
Chicago
Cracker
16.80
-0.20
0.70 14.30
Nationally advertised family ﬂour
Fancy cake
18.30
-0.20
0.70 15.80
Dollars
New York
May 10
Year ago
Winter/spring blend
22.65
-0.05
0.45 19.35
Family patent, 2-25s papers 24.12
24.12
Spring standard patent 22.20
0.40
0.50 21.65
4-10s
n.a.
n.a.
High gluten
25.20
0.40
0.50 24.65
8-5s
18.52
18.62
Fancy cake
20.30
-0.20
0.70 17.80
18-2s
20.64
20.64
Rye, white
25.40
0.25
0.65 22.95
Self-rising
n.a.
n.a.
Los Angeles
Bakers standard patent 26.15
-0.05
0.45 20.20
Pastry
25.20
-0.05
0.45 20.70
38 / May 14, 2013 Milling & Baking News

$14.00
M

N
Previous Year

F
Current Year

Spring standard, Minneapolis
Bulk, f.o.b. car, $ per cwt
$33.00
$29.00
$25.00
$21.00
$17.00
$13.00
M

N
Previous Year

F
Current Year

Cracker ﬂour, Chicago
Bulk, f.o.b. car, $ per cwt
$22.00
$20.00
$18.00
$16.00
$14.00
$12.00
M

N
Previous Year

F
Current Year

bakingbusiness.com / world-grain.com

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

Milling & Baking News - May 14, 2013

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