Falling number in barley is used as a indication of germative energy tests for what we here in Canada stuck the 1900's of grain testing call chitting, CGC has done work using the RVA technology to develop tests for Canadian Malting barley don't know of any malting companies here that use it. The work was done here in the mid 2000's by Dr. Marta Izydorczyk .
-
No protein down under either....
Bakers, farmers struggle to make any dough on poor wheat crop - Chicago's iconic sandwiches - Italian beef heroes dripping with gravy, and hot dogs loaded with pickles and hot peppers - wouldn't be such culinary institutions without the bread. But this fall, bakers faced a crisis getting the right kind of bread to delis and sandwich shops locally and across the United States. Gonnella Baking Co - which supplies the buns to Major League Baseball's Wrigley Field - faced an unusual problem in October when flour from this year's U.S. wheat harvest arrived at their factories containing low levels of protein. That meant bakers couldn't produce bread with the airy texture customers demand, setting off two weeks of tinkering with temperatures and the mixing process, and the eventual purchase of gluten as an additive. By the time the alchemy was done, Gonnella had thrown away more than $20,000 worth of substandard bread and buns, said president Ron Lucchesi. "That really was a headache," Lucchesi said. The problem spans the $23 billion U.S. bread market and highlights a paradox in the global wheat trade. Despite a worldwide grains glut, high-protein hard wheat is scarce after two years of poor U.S. harvests. The shortage hurts bakers and millers who prize high-protein wheat, along with the farmers who grow it. Wholesale bakers such as Grupo Bimbo, Flowers Foods Inc and Campbell Soup Co's Pepperidge Farms are feeling the squeeze on margins, said Stephen Nicholson, senior grains and oilseeds analyst with Rabobank. All three companies have seen their stock prices fall over the last two years, a period when the benchmark S&P 500 index gained more than 26 percent. Millers such as Archer Daniels Midland Co , Ardent Mills, General Mills Inc have been able to pass on much of their higher wheat costs in sales of flour to bakers, he added. But bakers have not been able to pass those costs to grocers, who have been unwilling to pay higher prices because of increased competition and price deflation. Global wheat inventories have risen to record-high levels due in part to heavy production from Russia. Meanwhile, U.S. per capita consumption of wheat flour in 2016 fell to its lowest level in nearly three decades, and U.S. farmers planted their smallest winter wheat crop in more than a century. "It's a low-margin, pennies business, but now you've got even more disruption," said Robb MacKie, CEO of the American Bakers Association.Comment
- Reply to this Thread
- Return to Topic List
Comment