Milling & Baking News - September 21, 2010 - 55


Dairy Products
Dry dairy product, cheese and butter
prices were mostly unchanged last week
with a firm undertone evident for most
items. Milk available to dryers was limited due to fluid milk demand, and production of most dry products was steady
to light. Spot offers were limited with
most products moving on contract. Domestic demand was steady, but export
interest increased for several items.
The only dry product price change
was a 2c per lb gain in low-heat and medium-heat nonfat dry milk in the West.
Prices in other regions were steady to
firm. Inventories were balanced to light
with high-heat supply mostly light,
which was of some concern as demand
for high-heat product typically increases
with the fall and holiday baking season.
Fourth-quarter caseinate prices eased
5@10c a lb on adequate supply from Europe. Casein prices remained firm.
Butter prices at the C.M.E. Group
were steady, holding near six-year highs
and about $1 a lb above year-ago levels. Churning was erratic depending on
cream supply. Ice cream manufacturers'
demand for cream was ebbing seasonally, but supply still was tight in most areas. Butter demand has been good, even
at the higher prices. Lower-than-desired
inventories were a concern heading into
the high-demand holiday period.
Wholesale and C.M.E. Group cheese
prices were steady to stronger. Demand
was good for most varieties. MBN

Egg Products
Egg prices continued to retreat well
below the cost of production, pulling
most product prices lower last week. Egg

Ingredient Week

Dairy products
supplies were ample. Breaking egg prices
have plunged 35% to 43% in September
after following skyrocketing graded egg
prices higher in August during the egg
recall related to a Salmonella outbreak.
Prices of liquid eggs, typically the
first to reflect lower egg prices, mostly
declined with whole egg down 5c a lb
(down 11c, or 21%, in two weeks) and
yolks off 4c while whites rose 1c. Frozen
whole egg was unchanged, yolks were
down 1c and whites were up 1c. Dried
yolks and blends were 5c lower with
whole and whites unchanged. MBN

Cocoa
Cocoa powder prices were firm, supplies remained tight and demand was
good. Some processors indicated they
were sold out of some grades of powder
at some plants through the first quarter
of 2011, resulting in prices through midyear holding firm at current levels. Lower pricing was indicated in select cases
for the second half of 2011. Some traders
recommended users take coverage only
through the first half of next year to ensure supply rather than to hedge against
further price advances since prices already were historically high. MBN

Cocoa
$ per lb

- Change from - Year
Sept. 17 Sept. 10 Sept. 3 ago
Butterfat ratio N.Y. 1.60 @ 1.65 -.05
-.05 2.05
Cake ratio N.Y.
1.60 @ 1.65 +.05
+.05
.75
Powder ratio N.Y. 1.66 @ 1.74 -.03
+.01
.90
Cocoa Powder (East coast points, $ per lb)
10-12% Natural
2.06 @ 2.21 -
-
1.25
10-12% Alkalized 2.16 @ 2.31 +.06
+.06 1.30
Red alkalized
2.20 @ 2.35 -
-
1.35
Black alkalized 2.40 @ 2.55 -
-
1.55
16-18% Natural
2.21 @ 2.36 -
-
1.38
22-24% Natural
2.26 @ 2.41 -
-
1.45

f.o.b. plant, $ per lb

- Change from - Year
Sept. 17
Sept. 10 Sept. 3
ago
Whey powder
.32 @ .38
-
-
.30
Lactose
.30 @ .36
-
-
.23
Whey protein concentrate,
(34% edible)
.95 @ 1.01
-
-
.65
(80% edible)
3 @ 3.30
-
-
2.25
Whey protein isolate
(90% edible)
4.60 @ 5.10
-
-
4.60
Nonfat dry milk high-heat
Central/East
1.32 @ 1.38
-
+2c 1.03
West
1.20 @ 1.36
-
+1c
.98
Nonfat dry milk medium-low heat
Central/East
1.22 @ 1.28
-
+2c 1.00
West
1.16 @ 1.23
+2c
+4c
.96
Buttermilk powder 1.30 @ 1.40
-
+2c
.93
Casein - acid
3.90 @ 4.25
-
-
2.75
Casein - rennet
3.90 @ 4.30
-
-
2.75
Caseinate
(f.o.b. ports)
4.05 @ 4.45
-10c
-10c 3.00
Butter 93AA (C.M.E.) 2.22¼
-
-¼c
1.27
Cheese $ per lb, Central
Cheddar (Blocks 40#) 2.28¼
-
-
2.15¼
C.M.E. cheddar barrels 1.71
+½c
+2½c 1.29
C.M.E. cheddar blocks 1.73½
-
+1½c 1.33
Mozzarella
2.36½
+¾c
+3c
2.17½
American 5# loaf
2.10½
+1c
+3c
1.68½

Egg products
- Change from - Year
Eggs
Sept. 17
Sept. 10 Sept. 3
ago
Delivered, cents per dozen (multiply by 30 for case price)
Nest runs
30.00 @ 34.00
-5.00 -10.00
50.00
Checks
15.00 @ 19.00
-5.00 -13.00
33.00
Table Grade A large 75.50 @ 84.00
-41.00 -52.00
78.50
Dried products - f.o.b. plant, $ per lb
Whole
2.35 @ 2.50
-
-
2.00
Whites
3.90 @ 4.10
-
-
3.20
Yolks
1.85 @ 2.00
-.05
-.05
1.40
Blends
(+ sweetener) 2.00 @ 2.15
-.05
-.10
1.80
Frozen products - less than truckload, f.o.b., $ per lb
Whole
0.64 @ 0.67
-
-
0.58
Whites
0.59 @ 0.62
+.01
-
0.55
Sugared yolks 0.91 @ 0.94
-.01
-.02
0.80
Salted yolks
0.87 @ 0.90
-.01
-.03
0.74
Liquid products - pasteurized, f.o.b., $ per lb
Whole
0.42 @ 0.44
-.05
-.11
0.49
Whites
0.45 @ 0.47
+.01
-.01
0.45
Yolks
0.76 @ 0.78
-.04
-.05
0.60

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Milling & Baking News September 21, 2010 / 55
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Milling & Baking News - September 21, 2010

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