Milling & Baking News - September 22, 2009 - 42

Ingredient Week 

 Bakery Flour

Bookings of bakery flour were limited
last week. Price changes were mixed with
spring standard patent surging higher.
Bookings were heaviest at the week's
outset with flat booking in the market
for spring grades particularly noticeable.
This business was mostly to fill gaps in
nearby coverage and added to ownership in November-December. Pan bread
bakers also added October-December
coverage. Cookie-cracker and specialty
bakers already held more extensive coverage than the bread bakers and weren't
very active last week. It was estimated
that about 60% of bread flour needs for
the fourth quarter was booked, not much
of an increase from the week before.
Bakers balked at wide carrying charges asked for January-March flour. There
were hopes with spring wheat production almost certain to exceed the U.S. Department of Agriculture's current forecast, prices would be pressured in the
next few weeks. Flour buyers also hoped
for higher millfeed pricing, although a
large corn crop argued against any significant relief from that component.
A subject of considerable discussion
was the ramifications of a low-protein
spring wheat crop with regard to flour
blends and formulations.
There were wide variations in mill
grind within and between regions. Mills
in the Southwest averaged 5½ days but
ranged from 4½ to seven. Upper Midwest and Central states mills ran 5½ to 6½
days. Grind in the Northeast was at 5½ to

Bakery flour

six days and in the Southeast was about
five. California mills ran five to six days
and Pacific Northwest ran six plus. MBN

 Family Flour

Sales of national and regional brands
of family flour increased seasonally last
week. Carlot list prices were unchanged.
The previous week, a Southeastern manufacturer dropped its list price to $13.20
a bale, sharply lower than the list prices
published by national brands, which
seemed to have lost relevance to actual
pricing given the wide decline in wheat
prices in recent months.
Orders picked up as grocers and other
outlets sought to fill pipelines ahead of
the key home baking season. Private label manufacturers indicated their trade
was booked through the end of the year
and into 2010 with about 30% of prospective needs for January-March booked.
No significant new business for the first
quarter of 2010 transpired as buyers
hoped for further pressure on prices.
Category volume sales in August
were up 4.1% from a year ago, according
to recently published marketing data. MBN

 Semolina

Bookings of semolina, granulars and
durum flour were limited last week.
Prices declined.
The price of choice milling hard amber durum declined 30c a bu, to $6.35.
The price was down $2.65 a bu from
mid-June and compared with $13.25 a
year earlier. The Canadian Wheat Board

dropped its price 35c a bu, to the equivalent of $6.65.
Pasta manufacturers earlier covered
nearly all of their prospective semolina
needs through the end of December.
Buyers held back from significant booking into 2010 as they hoped a large crop
would erode carrying charges into January-March in the next several weeks.
The durum harvest in North Dakota
and Montana continued to lag the normal pace by a wide margin as of Sept.
13. Harvested in North Dakota was 40%
of the crop (26% a week earlier and 80%
as the 2004-08 average for the date), according to the U.S. Department of Agriculture. The Montana harvest was 45%
completed compared with 24% a week
earlier and 79% as the average.
The condition of durum still in the
field was rated 78% good to excellent in
North Dakota and 58% in Montana.
U.S. Wheat Associates on Sept. 11, on
the basis of 41 of 113 intended samples,
estimated the durum crop protein average at 13.8% compared with 15.2% last
year. Average test weight was running
61.6 lbs per bu compared with 59.9 lbs
last year, and falling number was averaging 434 seconds compared with 385
seconds last year. The average grade was
No. 1 hard amber durum. 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
Sept. 18 Sept. 11 Sept. 4 ago
Sept. 18 Sept. 11 Sept. 4 ago Choice milling 13% 6.35
-.30
-.50 13.25
Kansas City
cents per bu
Bakers short patent
13.30
0.20
0.15 17.65 Amber discount
10.00
-
-
10.00
Bakers standard patent 13.20
0.20
0.15 17.55 Durum discount
10@40
-
- 10@40
Second clear
12.50
-
- 13.00 Puffing premium
0
-
-
0
Third clear
5.80
-
-
5.80
Semolina
Minneapolis
Spring short patent
16.25
1.50
2.15 18.00 Bulk, f.o.b. Minneapolis, $ per cwt
- Change from - Year
Spring standard patent 16.15
1.50
2.15 17.90
Sept. 18 Sept. 11 Sept. 4
ago
High gluten
19.15
1.50
2.15 21.90
16.15
-.85
-1.40
32.10
Whole wheat
16.15
1.50
2.15 17.90 Semolina
15.95
-.85
-1.40
31.90
Specialty whole wheat 16.50
1.50
2.15 18.25 Granulars
15.85
-.85
-1.40
31.80
Fancy spring clear
16.00
1.50
2.15 17.75 Flour
...
...
30.00
First spring clear
15.90
1.50
2.15 17.65 First clear
-
-
15.00
Rye, white
15.50
-0.20
-0.25 22.15 Second clear 11.50
Semolina - N.Y. 18.85
-.85
-1.40
34.50
Chicago
Cracker
11.55
-0.40
-0.55 11.50
Nationally advertised family flour
Fancy cake
13.05
-0.40
-0.55 13.00
Dollars
New York
Sept. 18
Year ago
Winter/spring blend
15.70
0.20
0.15 20.05
Family patent, 2-25s papers 22.50
22.50
Spring standard patent 18.70
1.40
2.00 21.20
4-10s
18.25
18.24
High gluten
21.70
1.40
2.00 25.20
8-5s
18.40
18.40
Fancy cake
15.05
-0.40
-0.55 15.00
18-2s
21.76
21.76
Rye, white
18.00
-0.20
-0.25 24.65
Self-rising
+88c per bale +88c per bale
Los Angeles
Bakers standard patent 17.45
0.20
0.40 20.75
Pastry
17.15
0.20
0.55 20.35
42 / September 22, 2009 Milling & Baking News

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

Cracker flour, Chicago
Bulk, f.o.b. car, $ per cwt

$30.00
$22.00
$14.00
$6.00

M
Previous Year

J
Current Year

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Milling & Baking News - September 22, 2009

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