Market Update 7-3-17

boston pizza distributor

Weekly Market Highlights

  • Minneapolis spring wheat futures prices soared this week as drought conditions worsened in parts of North and South Dakota as well as eastern Montana.
  • Monday’s crop progress report showed a further decline, surprising those who expected at least a slight improvement from recent rains. Conditions reported were the lowest in more than 20 years.
  • Much of the acreage planted to Durum used in producing pasta products is included in the drought-stricken area; conditions this year are 24% good compared to 76% good to excellent one year ago.
  • Wheat production forecasts were lowered this week in France and the European Union.
  • Some pockets of protein were found in the expanding winter wheat harvest, but much more will be needed. We will learn more about these crop concerns over the next couple of weeks, but it is nearly a sure thing that wheat and flour prices will be higher.
 

Facts on Flour: Maturing Flour

 
If bleaching describes the whitening of flour, what is maturing? For hard wheat flour, the term maturing implies the strengthening of dough forming properties, thus improving gas retention of the gluten. These maturing agents affect the physical properties of the dough and don’t have any direct effect on the yeast.
Two common maturing agents are potassium bromate and ascorbic acid. Breads treated with these agents will generally exhibit increased loaf volume, finer grain, and improved external characteristics. Although they produce the effects just stated, they mature at different rates. Ascorbic acid reacts toward the end of mixing and into the dough stage. Bromate works during the proofing and baking stages.

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