Flour Facts

May 29, 2025

Weekly Market Highlights

• Wheat futures have been mixed this week with CHI and KC lower on harvest pressure and softening Russian values. Texas harvest is reportedly 8% complete and Arkansas is test cutting.
• MPLS firmed yesterday on a lower-than-expected crop condition rating on Tuesday night’s report.
• The trade was looking for spring wheat condition to come in at 70% good/excellent; however, the USDA reported it at 45%. Planting is at 87% complete, on par with last year.
• Winter wheat condition was reported at 50% good/excellent, a 2% drop from the previous week. The crop is 75% headed, 1% behind last year and 5% better than the five-year average.

Red or White? Perhaps a Blush?

    The third major classification category for wheat is bran color – red vs. white. The difference in bran color between wheat types is simply a difference in genetic traits. In the United States we have seen a slight switch of usage from red wheat to white wheat over the past several years. The main reasons for this change? Flour milled can yield slightly more flour per bushel and the taste is slightly “sweeter” compared to flour milled from red winter wheat. Continued focus on the nutritional benefits of whole grains makes the “sweeter” taste of white wheat a good alternative to the traditional red wheat flours for milling whole wheat flours, especially for young consumers, or those who tend not to appreciate the flavor of a whole grain bread product.

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