Bagel, Pizza Lovers Get No Break as Wheat Glut Skimps on Protein

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  • High crop yields drain nutrients needed to make dough stretchy
  • Bakers see premium triple for more-costs spring-wheat variety

A global glut of wheat isn’t producing many bargains for U.S. flour millers who need high-protein grain used in bagels, pizza crust and specialty breads. Tightening supplies mean buyers are paying premiums that have tripled in six months.

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