Does anyone know if there is any kind of similar method for pricing flour, as there is for cheese? By that, I mean is there a standard starting value (like the Block pricing for cheese), or are there too many variables for a standard pricing method?
Perhaps a website similar to the Cheese Reporter that shows trends in flour (or wheat, I would guess…)?
Pizzamancer, I agree that there is more low-hanging fruit to get at… and believe me, I am. But looking at Daddio’s price reduction (22%), I was thinking it is worth a look.
Interestingly enough, my flour cost went down over 30% in the last two weeks… I’m just wondering if there is something that is driving these wild fluctuations, and whether or not I can count on the current pricing.
LOL - I just noticed you were in Hawaii. How is the Hawaiian wheat crop this year? The further you get from the source, the less stable your pricing is going to be. I would not count on being able to predict things, as in the continental US flour is shipped daily, while the stuff that gets to you has had a month long ride in a container. The pricing is more of a leap frog type from container to container.
Holy shat… we’re paying $25 for 50 pounds. But heres the deal with this… We get our flour from a company that my father has been using for MANY years. He didn’t want to change the recipe, and for my distributor to stock it, we had to buy 2500 pounds. So thats including freight and storage. But still, geeze. Maybe its time to rethink our options when we use up our stock…
Just for my home baking, I’m buying 50lb bags of ConAgra bread flour at Costco for $15. What I do when I make pizzas at home is add a little vital wheat gluten, which is basically pure protein, to approximate a professional high gluten flour. It actually works really well, and since I have a baking stone and an oven that will hit 550, my homebaked pies are just as good as the ones I used to make at work.
I try to keep a pretty close eye on the flour pricing situation which, is driven by world economic conditions, Mother Nature, and speculators. We are always bringing it up and discussing it both here at the THINK TANK and also on Pizza Radio (we just covered it).
Tom Lehmann/The Dough Doctor