Market Report 11-21-16


Market Report For The Week Of 11-21-2016

  • Weekly Market Highlights
  • Wheat futures prices are slightly lower over the past few trading days; basis premium prices are still firm.
  • The US dollar, which has traded higher since just after last week’s election, hit 9-month highs. This is not good news for exports as US wheat and other grain prices will struggle to compete for sales.
  • Planting of this fall’s winter wheat crop is all but complete, as is the fall crop harvest. Prices may not be high enough to draw much wheat to market now that producers have more time to market their wheat.
  • Markets could continue to trade a fairly narrow range for the near term.
Flour Facts will be taking a Thanksgiving break next week. Look for our next communication on December 1.
Quality of flour is defined by its ability to consistently perform in the production of a finished baked good. The
ultimate quality test is completed when the baker uses the flour.
Because there are a limitless number of baked goods that can be derived from single flour, it is an impossible task for
the miller to test every application. Millers, therefore, rely on a few standardized baking applications. Tests are
completed based on the application that best suits the particular flour.
Patent bread flours will be tested in pan breads, high gluten flours in hearth breads, cake flour in high ratio cakes, etc.
The test methodology, formula and conditions are all controlled and kept constant. The only thing that changes is the
flour that is used.
The miller will record such measurements as loaf volume, crust color, crumb color, texture, etc. This way the miller
is able to determine the effect of the flour on the performance of the finished baked good and make any necessary
adjustment to maintain consistency.
Other tests that assist the miller in determining flour quality will be discussed over the next several weeks