Powders
The price of FCMP reflects the rise in fat bids. There was an increased amount of inquires for this product and thus the offers were higher. Because of that, FFMP gained attention. The price of whey is not declining and the interest from China might be a one of the reasons. Other argument confirming this might be the high price of sea transport and thus many Customers want to secure the quantities when it’s possible. Even though there is more SWC on the market, the price of whey powder does not diminish. After this increase, people need a minute to settle down and find their way on the market. Many people start to fear that the price is so high that a sharp drop may occur soon. On the other hand, why should it happen if the raw material availability is limited? The same is true for WPC. WPC80 regular is offered above 5.10 EUR/kg EXW – Instant is approaching the level of 5.70 EUR/kg.
Cheese
Last week cheese prices also increased. This category firmed up and one has to be quick to secure quantities in good prices. Prices for Gouda hit 3 EUR/kg and higher. For April and May are close to 3.10 EUR/kg. As the interest was bigger, the production was more intense what could be indicated by the amount of whey on the market. The demand is greater and the equilibrium has to be achieved. It should happen as this category was long standing still. Despite the fact that there are large stocks of Mozzarella in every country, the price has also strengthened. It had its influence on Cagliata which price got slightly higher.
Butter
At the beginning of the week the situation with butter was rather stable. German butter was at the level of 3.70 EUR/kg EXW with little availability or reluctance to offer. At the same time, Polish butter could be easily bought for 3.60 EUR/kg EXW. It was when the information about German discounter went live (at the level of 3.80-3.85 EUR) the market started to get active. The butter went up and the commotion began. Polish prices hit 3.75 EUR/kg EXW. Dutch are around 3.80/3.85 EUR/kg EWX. Price for the upcoming months also got higher, and be careful, as the quantities are scarce. Keep in mind that the German discounter closed the deal for most likely two months, so the price won’t go below this level. Very high interest in AMF on Q2 and Q3. The prices hit 4.70 – 4.75 EUR/kg DAP.
Liquids
The cream firmed at the beginning of the week to 4.55 EUR/kg in Poland and Germany. It was mainly due to the new contract for butter cubes in Germany. Availability was limited, and it was hard to convince buyers in the first half of the week of such a price increase. They found out about this on Thursday, when there were no more available quantities. It had an influence on whole milk. In Western Europe, producers lift farm gate milk prices which will translate to higher prices in general. SWC availability was gradually increasing during the week. Growing amount of raw material is going for butter, so we have more skimmed milk on the market and thus the price stays the same at best, but in some cases falls down. In upcoming month, prices of SMC might get a bit lower.
Per saperne di più “Mozzarella”
Aspetti tecnici
La Mozzarella è un formaggio fresco a pasta filata, tradizionalmente originario dell’Italia meridionale, dal sapore dolce e delicato. La consistenza del formaggio può essere descritta come soda, con una superficie liscia e un colore che va dal bianco all’avorio. La Mozzarella è prodotta con latte vaccino pastorizzato. La sua produzione inizia con la pastorizzazione del latte e l’aggiunta di fermenti lattici per produrre un coagulante di caseina. Successivamente, il siero viene separato e drenato. La cagliata ottenuta viene modellata, macinata, trattata con acqua calda e salata.
Le caratteristiche salienti della Mozzarella sono l’eccellente elasticità e le proprietà di fusione. Il rapporto ideale tra proteine e grassi consente una fusione omogenea senza cristallizzazione. Viene utilizzata anche per rendere i prodotti più appetibili e per conferire loro un sapore delicato. Conferisce anche un valore nutrizionale, in quanto presenta alti livelli di proteine, calcio, zinco e vitamine A e B12. Inoltre, ha un’elevata elasticità e aggiunge viscosità ai prodotti. La Mozzarella è anche caratterizzata da un elevato contenuto di umidità e lattosio, che la rende utile nella produzione di prodotti in cui è auspicabile la reazione di Maillard.
La Mozzarella fornita da Foodcom S.A. ha un contenuto di grassi nella sostanza secca del 40% (40% FDM).
Applicazione
La Mozzarella possiede molte proprietà funzionali ideali per le applicazioni alimentari, come la rapidità di fusione e la facilità di triturazione. Queste caratteristiche rendono la Mozzarella un prodotto estremamente versatile, ideale come ingrediente per pizze, insalate, piatti pronti, lasagne, zuppe e salse. Viene spesso utilizzata nella produzione di pasta tradizionale italiana, come ravioli e tortellini, per conferire loro un sapore e una consistenza unici.
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