Flour Facts

November 21, 2024

Weekly Market Highlights

• Wheat has been up this week as the war in Ukraine escalates. Ukraine has now started sending long range missiles into Russia, and Putin approved an updated nuclear doctrine making it law that any country that aids in an attack on Russia and has access to nuclear power, is grounds for a nuclear response.
• Winter wheat conditions came in better than expected this week — 49% of the crop is now considered good to excellent compared to an expectation of 46%. This is the third straight week that conditions have been improved as the Plains have been getting precipitation.
• Ukraine’s agriculture ministry reported that the country’s grain exports through November 18 included wheat sales totaling 306.8 million bushels, outpacing sales from the 2023/24 marketing year so far.
Flour Facts will be taking a break next week. Please watch for our next issue December 5.

Bleaching Flour

    The term “bleaching” is a traditional baking industry term that refers to the whitening and sometimes the 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 can 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 uneven 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. In the December 5 Flour Facts, we’ll talk about flour maturing.

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