• Nearby spring wheat futures continue to decline, while winter wheat futures are finding support.
• Substitution where possible of winter wheat for spring has eased the tight situation at least temporarily.
• Sky-high wheat futures and basis levels have worked to draw wheat to market, maybe too much, as now that prices are moving lower, mills do not have immediate needs.
• Export offers are resurfacing, one of the factors in our recent price run up, something to watch.
• World spring wheat stocks continue to dwindle, an explosive factor the market cannot ignore.
Flour Quality
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 a 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.
No comments:
Post a Comment