Milling & Baking News - November 17, 2020 - 7

Editorial

A new wheat quality milestone is reached

F

inding ways for bakers, millers and wheat grow- wheat varieties had improved to the point bakers in hard
ers to work cooperatively toward enhanced red winter growing areas routinely were able to bake a
wheat quality has been a wheat industry aspi- satisfactory loaf of bread from 100% hard red winter.
ration since early in the 20th century. A recently anThis upward progress was interrupted about 10
nounced initiative between Grain Craft, ADM Milling years ago by the introduction of the variety Everest.
Co. and a major baking company marks a new high- Coveted by growers for its excellent yield potential and
water mark in these efforts.
strong disease resistance, its milling and baking qualiUnder the program, the millers agreed to supply flour ties, by contrast, were marginal at best. As it became
milled from mutually agreed upon hard red winter the most popular variety grown in Kansas for several
wheat varieties in an effort, which proved successful, to consecutive years, Everest created challenges for millobviate the need for the baker to purchase a flour blend ers and bakers, especially during low protein years.
that includes more expensive spring wheat. The baker More recently, wheat quality overall has been a mixed
agreed to pay a premium to help the millers attract bag across the Southwest. Complicating efforts of millgrower interest, conceding that bakers' longstanding ers and bakers to ensure satisfactory quality wheat have
assertion, " We shouldn't have to pay
been rail freight rates that favor transextra for quality, " was not working.
porting wheat in large unit trains,
To execute the program
On the surface, the idea seems
making it more difficult for millers
successfully required a
simple to execute. Offer growers
to select what wheat they purchase.
significant commitment
a price premium to grow quality
As a result, hard winter mills end up
across the wheat foods
wheat, mill the wheat, deliver the
chain from top to bottom. with " average quality " of the crop.
flour. While the plan the companies
Bakers again have needed to add
devised may be characterized as elegantly simple, ex- spring wheat, at a premium of 80¢ a bu or more.
ecution is anything but.
Against this backdrop, Grain Craft and ADM agreed
Taking a step back, the big picture issue is the need to supply the major baking company with flour milled
for bakers to have access to flour that will consistently only from a blend of varieties with top baking qualities.
produce a high-quality product - ranging from crack- Execution challenges include identifying the varieties
ers and cakes, to bread and bagels. In recent years, the and testing whether blends of the varieties produce
importance of the issue has been growing for numer- desired flour quality; educating growers about the imous reasons, including the unforgiving environment of portance of end-use qualities, recruiting participation
modern, high-speed baking operations; the technical and ensuring compliance; securing and monitoring
demands of product formulations far more complicat- grain storage; and dealing with the vagaries of wheat
ed than, say, pan white bread; and the pressure bakers growing such as the unusually low protein content of
feel to avoid the chemical additives traditionally used this year's southern Kansas wheat crop. To execute the
to compensate for sub-par quality wheat.
program successfully required a significant commitFor the most part, wheat quality has been rising over ment across the wheat foods chain from top to bottom.
the last several decades. Communications facilitated by
After a pilot in 2019, the program was expanded
the Wheat Quality Council have helped ensure breeders in 2020. That it has been executed at a large enough
look beyond growers' demand for high-yielding variet- scale to meet the needs of a major baking company
ies but also ensure adequate milling and baking proper- represents an impresive achievement for the millers
ties. Fifty years ago, sub-par wheat varieties were com- and the baker. Wheat quality has myriad facets. The
monplace. Most flour sold to commercial bread bakers program's success should open the eyes of players up
contained a mix of no more than 70% hard winter wheat, and down the wheat foods chain to the amazing possupplemented with more expensive spring wheat. By the sibilities for what could be cooperatively achieved in
late 1990s, the baking performance of hard red winter coming years. MBN
WE'RE EAGER TO GET YOUR FEEDBACK: E-mail editor@sosland.com or write to us at
Milling & Baking News, 4801 Main Street, Suite 650, Kansas City, MO, 64112
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Milling & Baking News - November 17, 2020

Table of Contents for the Digital Edition of Milling & Baking News - November 17, 2020

Milling & Baking News - November 17, 2020 - 1
Milling & Baking News - November 17, 2020 - 1
Milling & Baking News - November 17, 2020 - 2
Milling & Baking News - November 17, 2020 - 3
Milling & Baking News - November 17, 2020 - 4
Milling & Baking News - November 17, 2020 - 5
Milling & Baking News - November 17, 2020 - 6
Milling & Baking News - November 17, 2020 - 7
Milling & Baking News - November 17, 2020 - 8
Milling & Baking News - November 17, 2020 - 9
Milling & Baking News - November 17, 2020 - 10
Milling & Baking News - November 17, 2020 - 11
Milling & Baking News - November 17, 2020 - 12
Milling & Baking News - November 17, 2020 - 13
Milling & Baking News - November 17, 2020 - 14
Milling & Baking News - November 17, 2020 - 15
Milling & Baking News - November 17, 2020 - 16
Milling & Baking News - November 17, 2020 - 17
Milling & Baking News - November 17, 2020 - 18
Milling & Baking News - November 17, 2020 - 19
Milling & Baking News - November 17, 2020 - 20
Milling & Baking News - November 17, 2020 - 21
Milling & Baking News - November 17, 2020 - 22
Milling & Baking News - November 17, 2020 - 23
Milling & Baking News - November 17, 2020 - 24
Milling & Baking News - November 17, 2020 - 25
Milling & Baking News - November 17, 2020 - 26
Milling & Baking News - November 17, 2020 - 27
Milling & Baking News - November 17, 2020 - 28
Milling & Baking News - November 17, 2020 - 29
Milling & Baking News - November 17, 2020 - 30
Milling & Baking News - November 17, 2020 - 31
Milling & Baking News - November 17, 2020 - 32
Milling & Baking News - November 17, 2020 - 33
Milling & Baking News - November 17, 2020 - 34
Milling & Baking News - November 17, 2020 - 35
Milling & Baking News - November 17, 2020 - 36
Milling & Baking News - November 17, 2020 - 37
Milling & Baking News - November 17, 2020 - 38
Milling & Baking News - November 17, 2020 - 39
Milling & Baking News - November 17, 2020 - 40
Milling & Baking News - November 17, 2020 - 41
Milling & Baking News - November 17, 2020 - 42
Milling & Baking News - November 17, 2020 - 43
Milling & Baking News - November 17, 2020 - 44
Milling & Baking News - November 17, 2020 - 45
Milling & Baking News - November 17, 2020 - 46
Milling & Baking News - November 17, 2020 - 47
Milling & Baking News - November 17, 2020 - 48
Milling & Baking News - November 17, 2020 - 49
Milling & Baking News - November 17, 2020 - 50
Milling & Baking News - November 17, 2020 - 51
Milling & Baking News - November 17, 2020 - 52
Milling & Baking News - November 17, 2020 - 53
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Milling & Baking News - November 17, 2020 - 55
Milling & Baking News - November 17, 2020 - 56
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