Milling & Baking News - November 10, 2015 - 48

Ingredient Week X

Egg Products

Egg products
- Change from - Year
Eggs
Nov. 6
Oct. 30 Oct. 23
ago
Delivered, cents per dozen (multiply by 30 for case price)
Nest runs
116.00 @ 121.00 +4.00 +4.00
94.00
Checks
102.00 @ 107.00 +2.00 +2.00
79.00
Grade A, Large 160.50 @ 170.50 +11.50 +16.00 116.50
Grade A, Med. 148.50 @ 154.00 +16.00 +16.00 104.50
Dried products - f.o.b. plant, $ per lb
Whole
6.80 @ 6.90
-.05
-.55
3.90
Whites
9.50 @ 9.75
-.25
-.75
13.00
Yolks
6.50 @ 6.65
-.60
-1.15
1.65
Blends
(+ sweetener) 5.80 @ 6.00
-.20
-.20
3.15
Frozen products - less than truckload, f.o.b., $ per lb
Whole
1.40 @ 1.45
-
-.02
1.08
Whites
1.25 @ 1.30
-
-.10
1.39
Sugared yolks 2.65 @ 2.75
-.20
-.35
0.83
Salted yolks
2.65 @ 2.75
-.20
-.35
0.83
Liquid products - pasteurized, f.o.b., $ per lb
Whole
1.20 @ 1.25
+.02
+.02
0.75
Whites
1.08 @ 1.13
-
-
1.16
Yolks
2.40 @ 2.45
...
...
0.65

Cocoa
$ per lb
- Change from -
Year
Ratios (East coast) Nov. 6
Oct. 30 Oct. 23 ago
Butterfat ratio N.Y. 2.25 @ 2.30
+.04
+.07
2.40
Cake ratio N.Y.
.78 @ .83
+.01
-.04
.90
Powder ratio N.Y. .81 @ .88
-.03
-.07
.75
Cocoa Powder (East coast) - $ per lb
- Change from -
Nov. 6
Oct. 30 Oct. 23
10-12% natural 1.20 @ 1.30
-.03
-.05
10-12% alkalized 1.40 @ 1.55
-.03
-.05
Red Alkalized
1.40 @ 1.55
-.03
-.05
Black Alkalized 1.58 @ 1.68
-
-.02
16-18% natural 1.40 @ 1.50
-.03
-.05
22-24% natural 1.45 @ 1.55
-.03
-.05
I.C.E. cocoa futures - $ per tonne
Nov. 6
Oct. 30
December
3,237
+22
March
3,246
+23
May
3,241
+25

Year
ago
.98
1.06
1.06
1.40
1.28
1.33

Oct. 23
+112
+113
+112

from the same month a year ago. MBN

Most egg product prices continued
to weaken as values came closer to levels seen before the spring outbreak of
highly pathogenic avian influenza (A.I.)
that sent prices of eggs and egg products
to record highs. But dried egg product
prices - where declines were steepest
last week - continued trading at levels
far above early May, before the A.I. outbreak.
Breaking stock egg prices advanced,
reflecting increased seasonal movement
and higher prices in the retail shell egg
sector and fewer supplies moving into
breaking channels. Egg industry activity
was brisk.
An egg processor said, with each passing week without a recurrence of A.I.,
egg product prices were likely to moderate until "a new normal" was reached.
But discerning that level will be difficult
because the egg industry has been roiled
by periods of spiking prices, higher shell
egg prices from California's new chicken
cage requirements and the A.I. outbreak
that sent prices soaring since late spring.
The U.S. Department of Agriculture
said shell eggs broken in September
totaled 167 million dozen, down 15%

Dried egg whites

Cocoa
Prices of benchmark 10% to 12% natural cocoa powder as well as alkalized
cocoa powders, with the exception of
black, declined last week. The butterfat
ratio firmed. Despite somewhat higher
prices for cocoa butter - often regarded
as a sign of greater demand for chocolate
- industry sources still were convinced
that consumer demand throughout the
world remained subdued.
Supporting that scenario was news
last week that Barry Callebaut, a chocolate market leader, reduced its volume
growth target to 4% to 6% until 201718 from an earlier estimate of 6% to 8%
growth as a result of weak market conditions.
Chocolate manufacturers in general
weren't seen needing to increase their
spot purchases of raw ingredients such
as cocoa butter or powder because they
were covered until well after Easter 2016,
said an industry source.
New York cocoa bean futures gyrated
before ending modestly higher for the
week. Technical factors dominated with
intermittent profit-taking a feature. MBN

I.C.E. cocoa futures

f.o.b. plant, $ per lb

Nearby contract, $ per tonne

$3,400

21.00
19.00
17.00
15.00
13.00
11.00
9.00
7.00
N

VANISHING EGGS...

$3,200
$3,000
$2,800
$2,600
N

This is your OPPORTUNITY
to develop a new STRATEGY with

BLUE155-A EMULSIFIER BLEND
BLUE100 WHOLE EGG REPLACER
IVORY100 SPRAY DRIED SOYMILK POWDER

The current egg supply crisis presents you with an opportunity to reduce your reliance upon eggs. We would like to
help you set a new strategic direction for your company, permanently reducing your reliance upon eggs and limiting
your exposure to the risks in the market. 50-100% replacement options available for cookies, waffles, pancakes, muffins,
cakes, sweet doughs, cheesecakes, batters & breadings, salad dressings, and more. The list is growing weekly!
Give us a call, and ask for Jon or Rob. We'd love to work with you. We are now scheduling meeting times at IFT in
Chicago (BOOTH 1501). All Scotsman's Mill Ingredients are non-GMO, vegan-friendly, Kosher, and Halal.

email:

info@npisoy.com

48 / November 10, 2015 XMilling & Baking News

visit:

www.npisoy.com

call:

641-236-0852
bakingbusiness.com / world-grain.com

http://www.npisoy.com

Milling & Baking News - November 10, 2015

Table of Contents for the Digital Edition of Milling & Baking News - November 10, 2015