bake - February 2019 - 36
©SHERSOR - STOCK.ADOBE.COM
2018
IN REVIEW
Raw commodity and ingredient prices in 2018
posted wide, mixed changes from 2017 despite
significant rhetoric and concern about trade tariffs
most of the year, according to Food Business
News, a sister publication of bake. Wheat, flour
and egg product prices were mixed. Corn, dry
dairy products and cocoa powder prices advanced.
Dry dairy products were up from a year ago, with
low/medium-heat nonfat dry milk up 30% and dry
whey up 68%, while other products were up 15%
to 72%, except for casein, which was just slightly
higher. Cheese and butter prices all were down
from the prior year amid strong production and
foreign competition.
Egg product prices were mixed, with dried whites
up 54% from a year ago, but yolk was down 21%,
in part reflecting strong demand for dried yolk
last year, which resulted in excess whites, with
36 < FEB 2019 | bakemag.com
the reverse true this year. Frozen and liquid egg
products showed similar moves. Egg product prices
were very stable from August until recent declines in
early December. Breaking and retail egg prices were
down sharply from a year ago, while egg product
demand has remained brisk.
Prices for basic cocoa powder (10 to 12% natural)
were up 13% from a year ago in a mostly routine
market amid signs of increasing demand based
on rising quarterly grind. Cocoa bean futures
continued to exhibit considerably more volatility,
due largely to speculative trading.
Refined sugar prices mostly were unchanged
from 12 months earlier as beet processors and
cane refiners already were very well sold for
2018-19, although there was a brief dip at the
start of the new marketing year in early October.
RON STERK
http://www.bakemag.com
bake - February 2019
Table of Contents for the Digital Edition of bake - February 2019
bake - February 2019
Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
Contents
Management - Top Trends For All
Technical Corner - CAKE Efficiency
Practical Marketing - The Delivery Challenge
Equipment Innovations - Earn More Dough
Pies that Fly
Perfect Pan Pizza
The True Cost of Food
Chocolate & Decorating - Making Sustainable Chocolate THE NORM
Cakes - Start Your Own Trends
Sweet Goods - Plant-Based Food Dyes & Sprinkles
Breads - Launching a New Chapter
Pastries - Growing with the NEIGHBORHOOD
THE BREAD BAKERS GUILD OF AMERICA Calendar
Foodservice - What's Hot On The Menu
Product Showcase
Classifieds
Ad Index
Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - bake - February 2019
bake - February 2019 - bake - February 2019
bake - February 2019 - 2
bake - February 2019 - Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
bake - February 2019 - 4
bake - February 2019 - 5
bake - February 2019 - Contents
bake - February 2019 - 7
bake - February 2019 - Management - Top Trends For All
bake - February 2019 - 9
bake - February 2019 - Technical Corner - CAKE Efficiency
bake - February 2019 - 11
bake - February 2019 - Practical Marketing - The Delivery Challenge
bake - February 2019 - 13
bake - February 2019 - Equipment Innovations - Earn More Dough
bake - February 2019 - 15
bake - February 2019 - Pies that Fly
bake - February 2019 - 17
bake - February 2019 - 18
bake - February 2019 - 19
bake - February 2019 - 20
bake - February 2019 - 21
bake - February 2019 - 22
bake - February 2019 - 23
bake - February 2019 - 24
bake - February 2019 - 25
bake - February 2019 - Perfect Pan Pizza
bake - February 2019 - 27
bake - February 2019 - 28
bake - February 2019 - 29
bake - February 2019 - 30
bake - February 2019 - 31
bake - February 2019 - 32
bake - February 2019 - 33
bake - February 2019 - The True Cost of Food
bake - February 2019 - 35
bake - February 2019 - 36
bake - February 2019 - 37
bake - February 2019 - 38
bake - February 2019 - 39
bake - February 2019 - Chocolate & Decorating - Making Sustainable Chocolate THE NORM
bake - February 2019 - 41
bake - February 2019 - Cakes - Start Your Own Trends
bake - February 2019 - 43
bake - February 2019 - 44
bake - February 2019 - 45
bake - February 2019 - Sweet Goods - Plant-Based Food Dyes & Sprinkles
bake - February 2019 - 47
bake - February 2019 - Breads - Launching a New Chapter
bake - February 2019 - 49
bake - February 2019 - Pastries - Growing with the NEIGHBORHOOD
bake - February 2019 - THE BREAD BAKERS GUILD OF AMERICA Calendar
bake - February 2019 - Foodservice - What's Hot On The Menu
bake - February 2019 - 53
bake - February 2019 - Product Showcase
bake - February 2019 - 55
bake - February 2019 - Classifieds
bake - February 2019 - Ad Index
bake - February 2019 - Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - 59
bake - February 2019 - 60
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