Milling & Baking News - June 30, 2009 - 32

Ingredient Week

Bakery Flour

Bookings of bakery flour last week
continued though at a pace slower than
what was seen during the previous couple of weeks. Prices of all flour grades
dropped even in the face of a surging
cash wheat market in Kansas City.
The recent steady decline in wheat futures prices encouraged some bakers to
book flour and others to bide their time
while waiting to see how much further
futures prices might drop.
Cookie-cracker and specialty bakers were more active than others. Two
major Southeastern bakers who already
owned futures coverage through December booked basis and millfeed credits through the end of the year, essentially completing those flour contracts.
Soft flour users were concerned over
the effect on cash soft red winter wheat
prices of quality issues uncovered in the
Southeast and along the Ohio, Mississippi and Illinois rivers in the Central states.
These concerns may have provided the
impetus for the fourth-quarter soft flour
bookings last week.
Most bookings in the pan bread flour
market involved completing nearby coverage and adding to August-September
ownership. By the week's end, there
seemed to be a consensus among millers
that at least 50% of prospective July-September flour needs were covered. While
spring grade users also added to their
coverage, their ownership fell short of
that held by the pan bread bakers, which
is typical for the time of year with spring

Bakery flour

wheat recently planted and the growing
season just beginning.
Southwest mills ran 5½ to six days last
week, Upper Midwest units ran six days
and Central states mills operated six to
6½. Northeast grind was five days, and
Southeast mills ran 5½. Pacific Northwest mill grind was six to 6½ days, while
California mills ran six. MBN

Family Flour

Sales of national and regional brands of
family flour were seasonally sluggish last
week. Carlot list prices were unchanged.
Summer is the slowest season for family
flour sales and no significant expansion in
business was expected until the approach
of autumn. Nevertheless, orders did increase after a weak May with volume sales
in the first two weeks of June increasing
7.4% from the same span in 2008.
Additional buyers of private label
flour took advantage of the weaker wheat
market to book their needs through the
key baking season. MBN

Semolina

Bookings of semolina, granulars and
durum flour were light last week. Prices
declined.
The price of choice milling hard amber
durum in Minneapolis declined 25c a bu,
to $8.50. The softer market partly reflected recent downturns in spring wheat
prices. The durum price was the lowest
since late May and compared with $16.50
a bu a year earlier. The Canadian Wheat
Board offered milling durum in Thunder

Bay, Ont., at the equivalent of $8.80 a bu,
down 20c from the previous week.
Pasta manufacturers earlier covered
their semolina needs through September
and found no reason to extend contract
balances into October-December given
the good start to the growing season and
ideas the U.S. Department of Agriculture acreage report due out June 30 will
indicate durum plantings were higher
than the 2.45 million acres forecast in the
March Prospective Plantings report.
Arizona durum was 35% harvested by
June 21 compared with 30% the previous
week, 42% around same date last year
and 46% as the recent five-year average
for the date. About 15% of the crop was
not yet rated mature compared with 5%
last year and 3% as average for date.
North Dakota durum was 16% jointed
and 3% in boot stage on June 21 compared with 47% and 38%, respectively,
as the respective averages for the date.
Crop condition was rated 86% good to
excellent. The Montana crop was 13% in
the boot stage compared with 24% as the
average. Rated good to excellent was 65%
of the crop.
Statistics Canada on June 22 estimated
area planted to durum in Canada for
harvest this year at 5,580,000 acres, down
7% from 6,020,000 acres in 2008. 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
June 26 June 19 June 12 ago
June 26 June 19 June 12 ago Choice milling 13% 8.50
-.25
-.50 16.50
Kansas City
cents per bu
Bakers short patent
16.30
-0.35
-0.85 24.85 Amber discount
10.00
-
-
10.00
Bakers standard patent 16.20
-0.35
-0.85 24.75 Durum discount
10@40
-
- 10@40
Second clear
13.00
-
- 13.00 Puffing premium
0
-
-
0
Third clear
5.80
-
-
5.80
Semolina
Minneapolis
Spring short patent
17.15
-0.45
-1.15 26.75 Bulk, f.o.b. Minneapolis, $ per cwt
- Change from - Year
Spring standard patent 17.05
-0.45
-1.15 26.65
June 26 June 19 June 12
ago
High gluten
20.05
-0.45
-1.15 30.65
21.50
-.55
-1.30
40.45
Whole wheat
17.05
-0.45
-1.15 26.65 Semolina
21.30
-.55
-1.30
40.25
Specialty whole wheat 17.40
-0.45
-1.15 27.00 Granulars
21.20
-.55
-1.30
40.15
Fancy spring clear
16.90
-0.45
-1.15 26.50 Flour
17.85
-
-
34.10
First spring clear
16.80
-0.45
-1.15 26.40 First clear
-
-
12.10
Rye, white
17.55
0.10
-0.10 38.05 Second clear 13.00
Semolina - N.Y. 24.20
-.55
-1.30
42.85
Chicago
Cracker
12.85
-0.45
-1.20 17.00
Nationally advertised family flour
Fancy cake
14.35
-0.45
-1.20 18.50
Dollars
New York
June 26
Year ago
Winter/spring blend
18.70
-0.35
-0.85 27.25
Family patent, 2-25s papers 22.50
22.50
Spring standard patent 19.25
-0.65
-1.30 29.60
4-10s
18.25
18.24
High gluten
22.25
-0.65
-1.30 33.60
8-5s
18.40
18.40
Fancy cake
16.35
-0.45
-1.20 20.50
18-2s
21.76
21.76
Rye, white
20.05
0.10
-0.10 40.55
Self-rising
+88c per bale +88c per bale
Los Angeles
Bakers standard patent 19.60
0.10
-0.40 27.45
Pastry
17.30
-0.50
-1.00 27.25
32 / June 30, 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 - June 30, 2009

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