Sampling for all states except Ohio and
northern Indiana have been completed due to favorable harvest conditions.
Harvest is between 70% to 100% complete for the tested growing region.
Sample collection should be completed in southern Ohio by the end
of this week, and it is possible that all samples will be collected by
the end of next week. The addition of almost 100 samples this week
has not resulted in any significant changes in the cumulative data.
The average test weight for the early
harvest samples in the northeast area of North Carolina is 2 lb/bu lower
than last year (59.3 vs. 61.4), while the average protein at 12% MB has
increased to 10.3% from 9.8% in 2011. The falling number value average
is 317. In the western half of Missouri, the test weight has increased
to 60.7 lb/bu compared to 57.8 in 2011, but protein has decreased by 1%
to 10%. Further data from western Illinois has not altered the average
test weight (61 lb/bu) which is almost 2.5 lbs greater than last year’s
final average; the average protein remains the same as last week (9.8%).
The southern half of Indiana has a final test weight average of 61.0
compared to 58.4 in 2011. Protein has decreased slightly to 9.9%
from last year’s final average of 10.3% for this area.
Flour testing has been completed for
Eastern Missouri and Kentucky. Laboratory milling yields are equal
to or better than last year. In Missouri, the physical dough testing
and bake data are very similar to 2011. The laboratory-milled flour
from Kentucky has a slightly higher farinograph absorption (54% which is
a 1% increase over last year) with a decrease in bread bake volume but
equivalent results for the cookie bake testing.