Milling & Baking News - April 5, 2022 - 48
MARKET trends
Bulk, f.o.b. car, per cwt
Bulk, f.o.b. car, per cwt
Bulk, f.o.b. car, per cwt
TUES | 04 05 2022
BAKERS STANDARD, KANSAS CITY
Bakery Flour
Bookings of bakery flour expanded last
week. Bakers added to second- and thirdquarter
coverage as wheat futures fell well
below recent highs set in early March. Flour
prices dropped, particularly in the case of
pan-bread and soft flour.
The consumer packaged goods sector
accounted for a large portion of the week's
sales; buyers included manufacturers of
frozen bread, meals and appetizers. In the
retail sector, club stores covered flour sold
in 25-lb bags. Large broadline distributors of
ingredients and equipment were less active,
but manufacturers of bread and tortillas
into foodservice channels picked up that
slack. Distributors were active at midweek
as the first quarter drew to a close.
" It's a natural for CPGs, commercial bakers
and foodservice flour buyers to really
move on to the second and third quarters, " a
miller said. " It's more calendar than marketdriven.
Buyers are realizing they've got to
finish the next quarter. "
Flat pricing was most common, though a
miller said some bakers indicated enthusiasm
for taking risk off the table and covered
the futures component through December.
Mostly steady millfeed prices weren't a concern,
but volatility in basis levels kept most
away from the component.
Bakers expanded second-quarter coverage
to an estimated 65% for pan-bread and
spring grade flours, and 55% for soft flour.
Third-quarter coverage increased to 35%
BAKERY FLOUR
- Change from - Year
Apr. 1 Mar. 25 Mar. 18 ago
Kansas City
Bakers short patent
Minneapolis
Spring short patent
Spring standard patent
High gluten
Whole wheat
Specialty whole wheat
Fancy spring clear
First spring clear
Rye, white
Chicago
Cracker
Fancy cake
New York
Winter/spring blend
Spring standard patent
High gluten
Fancy cake
Rye, white
Los Angeles
Bakers standard patent
Pastry
Bulk, f.o.b. car, $ per cwt
48 MILLING & BAKING NEWS
Bakers standard patent 28.35
Second clear
28.45 -1.55
-1.55
8.85
-
26.90 -0.40
26.80 -0.40
27.80 -0.40
26.80 -0.40
27.15 -0.40
26.65 -0.40
26.55 -0.40
24.20
-
1.55 15.50
1.55 15.40
- 8.85
1.10 14.75
1.10 14.65
1.10 15.65
1.10 14.65
1.10 15.00
1.10 14.50
1.10 14.40
0.25 16.55
22.90 -2.20 -0.55 14.60
24.40 -2.20 -0.55 16.10
30.85
-1.55
29.05 -0.05
30.05 -0.05
-
-
-
34.10
34.15
1.55 17.90
1.25 17.25
1.25 18.25
26.40 -2.20 -0.55 18.10
26.70
0.25 19.05
3.10 19.60
3.10 19.65
for pan-bread and spring flour, and to 15%
for soft flours. Fourth-quarter coverage was
steady with pan-bread bakers and spring
grade flour users having covered 10% of
expected needs for the period, followed by
cookie-cracker and specialty bakers at 5%
covered. MBN
Family Flour
Sales and shipments of family flour
remained firmly lodged in the doldrums last
week. Carlot list prices were unchanged.
A Mid-South price watcher noted a hodgepodge
of retail flour prices and suggested
groceries were inundated with so many
price increases in recent months that some
products " fell through the cracks. "
Some manufacturers began building
inventory in advance of the fall baking season
some six months hence. Another noted
CHEP pallets required by a customer were
in short supply. Millers reported no developing
Easter sales bump.
" Perhaps there will be fewer large group
gatherings for Easter, and it appears more
people celebrate by buying baked treats
from Kroger instead, " a miller said. MBN
Semolina
Bookings of semolina, granulars and
durum flour were limited last week as market
participants awaited direction from the
US Department of Agriculture's planting
intentions report. Durum grind averaged
5½ days with operations limited at times by
labor and packaging shortages. Prices were
unchanged alongside steady durum and
Upper Midwest millfeed prices.
Most pasta makers earlier covered their
current quarter semolina needs. For the
July-September period, coverage estimates
were unchanged at 30% to 40%. OctoberDecember
coverage was estimated at 20%
to 25%. Buyer inquiries about first-quarter
2023 purchases increased.
DURUM AND SEMOLINA
- Change from -
Apr. 1
Durum
Chicago
Minneapolis
16.25
16.05
Mar. 25
-
-
Mar. 18
-.25
-.25
No. 1 Hard Amber Durum Choice Milling 13%, Track, $ per bu
Semolina
Apr. 1
Semolina
Granulars
Flour
First clear
Second clear
Semolina - NY
39.10
38.90
38.80
15.00
7.50
42.30
Bulk, f.o.b. Minneapolis, $ per cwt
- Change from - Year
Mar. 25 Mar. 18 ago
-
-
-
-
-
-
-.50 20.00
-.50 19.80
-.50 19.70
- 15.00
- 7.50
-.50 23.40
Year
ago
8.80
8.50
$12.00
$16.00
$20.00
$24.00
$28.00
$32.00
AJOJ
Previous Year
Current Year
SPRING STANDARD, MINNEAPOLIS
$12.00
$16.00
$20.00
$24.00
$28.00
$32.00
AJOJ
Previous Year
CRACKER FLOUR, CHICAGO
$11.30
$14.30
$17.30
$20.30
$23.30
$26.30
$29.30
AJOJ
Previous Year
Current Year
The price of choice milling hard amber
durum as quoted at the Chicago rail gateway
for delivery beyond was $16.25 per
bu, unchanged from the previous week. A
lack of export tenders in the week offered
no clarity on world prices versus domestic.
Farmer selling was lacking. Canadian elevator
offers to millers firmed.
" There's still some length at the elevators,
but with old and new crop values growing
closer, there's not as much pressure to move
it at old-crop prices, " a miller said. " If they
grow close enough, elevators are going to
look at carrying it into 2023. "
Based on a survey of spring planting
intentions and estimates of how much desert
durum has been planted, the USDA on
March 31 forecast the area planted to durum
for harvest in 2022 at 1,915,000 acres, up
17% from 2021. Desert durum areas were
estimated at 60,000 acres in Arizona, up 13%
from 2021, and 30,000 acres in California, up
20% from 2021.
The USDA on March 27 rated Arizona
durum 94% good to excellent, unchanged
from the previous week, and said the crop
was 44% headed compared with 33% a year
earlier and 28% as the recent five-year average
for the date. MBN
bakingbusiness.com
Current Year
http://www.bakingbusiness.com
Milling & Baking News - April 5, 2022
Table of Contents for the Digital Edition of Milling & Baking News - April 5, 2022
Milling & Baking News - April 5, 2022 - Intro
Milling & Baking News - April 5, 2022 - 1
Milling & Baking News - April 5, 2022 - 2
Milling & Baking News - April 5, 2022 - 3
Milling & Baking News - April 5, 2022 - 4
Milling & Baking News - April 5, 2022 - 5
Milling & Baking News - April 5, 2022 - 6
Milling & Baking News - April 5, 2022 - 7
Milling & Baking News - April 5, 2022 - 8
Milling & Baking News - April 5, 2022 - 9
Milling & Baking News - April 5, 2022 - 10
Milling & Baking News - April 5, 2022 - 11
Milling & Baking News - April 5, 2022 - 12
Milling & Baking News - April 5, 2022 - 13
Milling & Baking News - April 5, 2022 - 14
Milling & Baking News - April 5, 2022 - 15
Milling & Baking News - April 5, 2022 - 16
Milling & Baking News - April 5, 2022 - 17
Milling & Baking News - April 5, 2022 - 18
Milling & Baking News - April 5, 2022 - 19
Milling & Baking News - April 5, 2022 - 20
Milling & Baking News - April 5, 2022 - 21
Milling & Baking News - April 5, 2022 - 22
Milling & Baking News - April 5, 2022 - 23
Milling & Baking News - April 5, 2022 - 24
Milling & Baking News - April 5, 2022 - 25
Milling & Baking News - April 5, 2022 - 26
Milling & Baking News - April 5, 2022 - 27
Milling & Baking News - April 5, 2022 - 28
Milling & Baking News - April 5, 2022 - 29
Milling & Baking News - April 5, 2022 - 30
Milling & Baking News - April 5, 2022 - 31
Milling & Baking News - April 5, 2022 - 32
Milling & Baking News - April 5, 2022 - 33
Milling & Baking News - April 5, 2022 - 34
Milling & Baking News - April 5, 2022 - 35
Milling & Baking News - April 5, 2022 - 36
Milling & Baking News - April 5, 2022 - 37
Milling & Baking News - April 5, 2022 - 38
Milling & Baking News - April 5, 2022 - 39
Milling & Baking News - April 5, 2022 - 40
Milling & Baking News - April 5, 2022 - 41
Milling & Baking News - April 5, 2022 - 42
Milling & Baking News - April 5, 2022 - 43
Milling & Baking News - April 5, 2022 - 44
Milling & Baking News - April 5, 2022 - 45
Milling & Baking News - April 5, 2022 - 46
Milling & Baking News - April 5, 2022 - 47
Milling & Baking News - April 5, 2022 - 48
Milling & Baking News - April 5, 2022 - 49
Milling & Baking News - April 5, 2022 - 50
Milling & Baking News - April 5, 2022 - 51
Milling & Baking News - April 5, 2022 - 52
Milling & Baking News - April 5, 2022 - 53
Milling & Baking News - April 5, 2022 - 54
Milling & Baking News - April 5, 2022 - 55
Milling & Baking News - April 5, 2022 - 56
Milling & Baking News - April 5, 2022 - 57
Milling & Baking News - April 5, 2022 - 58
Milling & Baking News - April 5, 2022 - 59
Milling & Baking News - April 5, 2022 - 60
Milling & Baking News - April 5, 2022 - 61
Milling & Baking News - April 5, 2022 - 62
Milling & Baking News - April 5, 2022 - 63
Milling & Baking News - April 5, 2022 - 64
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https://www.nxtbook.com/sosland/mbn/2013_07_09
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https://www.nxtbook.com/sosland/mbn/2013_01_08
https://www.nxtbook.com/sosland/mbn/2012_12_25
https://www.nxtbook.com/sosland/mbn/2012_12_11
https://www.nxtbook.com/sosland/mbn/2012_11_27
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https://www.nxtbook.com/sosland/mbn/2012_10_16
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https://www.nxtbook.com/sosland/mbn/2012_09_18
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https://www.nxtbook.com/sosland/mbn/2012_08_21
https://www.nxtbook.com/sosland/mbn/2012_08_07
https://www.nxtbook.com/sosland/mbn/2012_07_24
https://www.nxtbook.com/sosland/mbn/2012_07_10
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https://www.nxtbook.com/sosland/mbn/2012_06_12
https://www.nxtbook.com/sosland/mbn/2012_05_29
https://www.nxtbook.com/sosland/mbn/2012_05_15
https://www.nxtbook.com/sosland/mbn/2012_05_01
https://www.nxtbook.com/sosland/mbn/2012_04_17
https://www.nxtbook.com/sosland/mbn/2012_04_03
https://www.nxtbook.com/sosland/mbn/2012_03_20
https://www.nxtbook.com/sosland/mbn/2012_03_06
https://www.nxtbook.com/sosland/mbn/2012_02_21
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https://www.nxtbook.com/sosland/mbn/2012_01_24
https://www.nxtbook.com/sosland/mbn/2012_01_10
https://www.nxtbook.com/sosland/mbn/2011_12_27
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https://www.nxtbook.com/sosland/mbn/2010_02_23
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