Commodity Tips, Bakers, Farmers Struggle to Make any dough on the Poor Wheat Crop
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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.
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