October 30, 2008                          Flour & Ingredient Update

Use Your
Noodle
 
instant_ringsinstant_fusilli

INSTANT NOODLES COME IN MANY SHAPES!

Today's consumer has redefined traditional eating.  This "on-the-go" generation has created a demand for nutritional pasta that is quick to prepare and portable.  Our pre-cooked pasta re-hydrates easily with boiling water in just a couple of minutes.
Pictured above: 
Instant Rings and Fusilli. 
For pricing, contact Philadelphia Macaroni
(215) 923-3141 or email JViviano@PhilaMacaroni.com

ISO standard for state-of-the-art spaghetti
A new ISO standard offers the ingredient of objectivity to the delicate debate on the cooking of pasta which is so dependent on subjective taste: what is nice and firm for one is undercooked for the other, too this or too that >>>

Wheat Foods Council Explores Pasta Around the Globe with 'World of Pastabilities' - this is a great article about pasta!>>>
Philadelphia Macaroni Sales Representatives
 
Northeast &
Mid-Atlantic Sales:
Bill Stabert 
Executive VP Sales
215-923-3141 X112 
 
Joe Viviano 
National Sales Mgr.
215-923-3141 X113 
 
Walter Hoff
 
Regional Sales Manager
757-486-0092
Flour Sales Manager
215-923-3141 X116 

Mid-West Sales: 

Dean Lustig
Regional Sales Manager
847-477-3704
 
West Coast Sales:
Steve Grayhek
Regional Sales Manager
509-489-7219 

commodity_chart10-30

Semolina & Flour prices listed in our Commodity Chart are BULK, FOB Minneapolis and do not include packaging and shipping to final destination.

To obtain a delivered price, package as needed, please contact JIM KULP AT MINOT MILLING Tel: (215) 925-3339 x116. 
 
Visit www.minotmilling.com for more info.
INGREDIENT NEWS
 
Durum prices not finding much support in recent weeks.  Drought during the growing season equated to lower than expected production, and rains at an inopportune time during harvest resulted in some quality loss in North Dakota and Canada.>>>
 
North Dakota Crop Report - This year's spring wheat crop grades a No. 1 Northern Spring, with very little damage and high test weights. Due to extreme weather conditions across the state, protein ranges are much wider than average and vitreous kernel counts are lower than last year. Dough handling of the crop is good, but the overall dough strength is weaker than average.  >>>
 
Even with the large crop, global wheat supplies remain compromised>>>
 
Scientists want to create varieties of corn, wheat and other crops that can thrive with little water.
>>>
 
To satisfy health-and-wellness shoppers, bread formulators should look beyond the conventional ingredient horizon.>>>
 
Vegetables are the most popular category in frozen foods  accounting for 40 percent of shopper purchases.
>>>
 
Scientists and marketers new favorite ingredient - Caffeine >>>
 
The American Chemical Society announced that a team has identified special calcium taste receptors.>>>
 
Experts are developing foods that slow down the digestive system, which then triggers a signal to the brain that suppresses appetite.>>>

FOOD INDUSTRY NEWS

Fresh & Easy Neighborhood Market has introduced a new line of ready-to-eat products that can be combined to create over 200 meal ideas. The line includes 30 different varieties of fresh pastas, sauces, meat and vegetarian dishes, and sides
which pair to create meals for two for about $10. >>>
 
Grocery stores get cozy: smaller stores, higher margins >>>
The information in this report is compiled from various sources. 
If you have a comment or question, please contact Linda Schalles at 215-441-5220 ext 5171 or via email at LSchalles@PhilaMacaroni.com