Market Update 10-24-16

market-report-colony-foods

Weekly Market Highlights

  • Wheat futures prices are higher since our last report. Kansas City winter wheat futures gained twenty-six cents per bushel or nearly 7%.
  • Dry conditions in the states recently planted or currently planting hard red winter wheat could influence the market’s direction in coming months.
  • Basis premium prices for most grades of wheat remained firm to higher as millers bid what they had to in order to ensure a steady supply of wheat to mill.
  • Corn and soybean harvests are progressing well but will continue to distract sellers likely for two or three more weeks, possibly continuing to support wheat and resulting flour prices.
  • Flour prices remain attractive and below last year’s prices despite recent market uptick.
 

Facts on Flour: Bleaching Flour

The term “bleaching” is a traditional baking industry term that refers to both the whitening and maturing (aging) of flour. Bleaching best describes the process of whitening. Technically speaking, the carotenoid (yellow) pigments in the flour are oxidized to produce whiter flour. Oxidization will occur naturally, over time, with the exposure of flour to air. Historically, millers would age flour for several weeks to achieve white flour.
This natural oxidation, however, was an irregular process requiring considerable time and space. Today the bleaching process is accomplished by the use of bleaching agents. The two most common bleaching agents are benzoyl peroxide and chlorine gas. Flours treated with bleaching agents must be labeled as bleached flour. Next week we’ll talk about flour maturing.

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