Milling & Baking News - September 22, 2020 - 16

Business

Grain Craft sees preferred wheat
variety program elevating quality
CHATTANOOGA, TENN. - Potentially marking the dawn of a new era
in wheat quality, Grain Craft LLC is
expanding a pilot program in Kansas
and throughout the Southwest allowing bakers to replace high-priced
spring wheat with high-quality, segregated, preferred varieties of hard red
winter wheat.
Grain Craft recently completed a
successful test with a baking partner
of flour milled from the preferred varieties and has been given the green
light to expand the program to other
locations operated by the baker.
Grain Craft believes the program
holds the potential for widespread
adoption in the milling industry,
building a stronger chain from the
breeding community, to growers,
grain elevators, millers and bakers, as
well as the grain export industry.
A motivation for the program has
been the inability of bakers in recent
years to bake good quality pan bread
and buns using flour milled entirely
from hard red winter wheat. Instead,
blends of 75% hard winter and 25%
hard spring have been common.
Spring wheat prices recently have
been about 80¢ a bu higher than hard
winter, even before accounting for the
higher transportation costs for shipping spring wheat 800 miles or more
from the Upper Midwest.
Most years, the baking quality of
hard red winter wheat varieties grown
in the Southwest vary widely. Most of
the harvested wheat is commingled at
grain elevators, so milling flour from
the better varieties has been difficult.
Grain Craft in recent years has
been partnering with growers and
grain elevators to segregate a select
group of 33 high-performing wheat
varieties, paying growers a premium
as an incentive.
The premium, which will be paid
by the company's baking partner, along with
the segregation of the
preferred varieties have
the potential to be a
game changer for US
wheat quality, said David G. Green, executive Green
director, Wheat Quality
Council, Lenexa, Kan.
"The industry has always known
we need to get the farmer involved in
planting high-quality varieties for the
industry," he said. "Until now there
16 / September 22, 2020

Milling & Baking News

has not been a mechanism to reward
farmers for growing specific varieties. So, these types of programs are a
major first step in trying to get better
varieties planted by the farmer. I think
it is a big deal."
For Grain Craft, the successful test
in Kansas marks the culmination of
an effort dating back almost 20 years,
said Alan Koenig, chief supply chain
officer.
The program was launched not
in the hard winter states, but in the
Intermountain region. Grain Craft
started the preferred variety program at its Blackfoot, Idaho, mill in
the early 2000s. In the mid 2010s,
the company began exploring ways
to expand the program in Kansas
hoping to make flour milled from
preferred varieties available to more
baking customers.
The Idaho project was kicked off in
2001 by Reuben McLean, senior director of quality and regulatory for the
company, based in Idaho.
Mr. McLean, who has a background
in wheat breeding, began working
at the Blackfoot mill (owned then by
Pendleton Flour Mills) that year and
became frustrated that very little highquality hard wheat was grown in the
Blackfoot draw area. While Idaho produces about 100 million bus of wheat
per year, soft white wheat accounts for
the majority of the state's production.
"We were importing most of the
wheat for Blackfoot from Kansas,
Nebraska,
Montana,
Wyoming,
wherever we could get quality," Mr.
McLean said.
Mr. McLean began working with
public and private wheat breeders to
communicate the need for top quality
hard red winter and hard red spring
wheat. A preferred variety list was
developed with the quality attributes
that Grain Craft sought.
"And that's what got planted and
produced for our mill in Blackfoot,"
Mr. McLean said.
By 2003, Grain Craft was able to buy
a large percentage of its grind locally, a
figure that reached 100% by 2005.
"It was a win-win for everybody,"
Mr. Koenig said. "It's a win for us
since we are now able to originate
100% of our grain within a 200-mile
radius and a win for the farmer
because he now has another crop he
can grow. Wheat is a great rotation
crop for the potatoes in Idaho, and

it was good for the breeders and the
seed salesmen out there. Now they
have another income source."
Idaho's wheat growing environment is atypical in that it depends
nearly completely on irrigation.
Many parts of the state generate
wheat yields above 100 bus per acre,
double the national average. Because
it relies on irrigation, quality tends to
be very consistent. On-farm storage is
plentiful, making identity preservation practical.
The resultant flour quality has been
excellent, Mr. Koenig said, and the
program's success created a different
kind of problem for Grain Craft.
"We were, and still
are, shipping flour to
places that can be logistically challenging," he
said. "The quality of the
wheat produces flour
with desirable baking
characteristics, and we Koenig
ship it to California, the
East Coast, areas across the entire US."
With the creation of Grain Craft
in 2014, the decision was made to
launch a preferred variety program
in Kansas. Simply replicating the
Idaho model was not a possibility,
Mr. McLean said.
"Hard red winter wheat production in Kansas and many other Southern Plains states has been a big eye
opener for me," he said. "For these
growers, varietal selection has been
all about yield.  The term 'baking
quality' seemed to be somewhat of a
new concept."
Meanwhile, unlike Idaho, agronomic factors play a large part in
quality outcomes. In certain years,
weather conditions allow nearly all
varieties to generate good to excellent
baking quality.
Even when growers plant wheat
varieties with good milling and baking quality, keeping the wheat segregated in the hard winter states is
a major challenge, a challenge made
more difficult in recent years by rail
freight rates that seek to maximize
how much wheat is loaded and
shipped in 100-car trains, rather than
in 5- or 20-car units. The rate changes
have made it tougher for millers to
scout and select and gather wheat
with optimal quality. As a result,
flour milled from hard red winter and available to bakers tends to
represent "an average of the crop."
A rail carrier preference to ship as
much of the crop as possible to the
Gulf for export makes it even more
bakingbusiness.com / world-grain.com


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Milling & Baking News - September 22, 2020

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