Milling & Baking News - February 12, 2008 - 42

Ingredient Week



Dairy products

Dairy Products

Dry milk products were mostly unchanged last week, although a weak tone
persisted. Cheese prices were mixed and
butter prices eased slightly.
Low-heat and medium-heat nonfat dry
milk prices were steady to weaker. Domestic and export demand improved at
recent lower prices levels, but trading still
was mostly slow. Production was steady
to stronger, with milk supplies increasing
seasonally in some areas. Inventories remained heavy and were building. Highheat nonfat dry milk prices were weak to
2c a lb lower, although supplies were in
better balance than for other classes.
Dry whey prices were unchanged but
the market tone remained weak. Improved demand was noted, although
sales were mostly near term. Production
was steady to stronger and inventories
varied from balanced to heavy.
Lactose and 34% whey protein concentrate prices were unchanged but a weak tone
persisted. Lactose inventories were heavy
but demand showed some improvement.
Whey protein concentrate sales were slow
and inventories were balanced to heavy.
Dry buttermilk prices declined 5c a
cwt. Production was stronger than expected as cream supplies were seasonally
heavy. Demand was light and inventories
continued to build. Producers tried to sell
condensed buttermilk rather than dry it,
the U.S. Department of Agriculture said.
Prices of cheddar and mozzarella
moved higher while processed cheese
prices declined. Production was strong
but demand was generally good.
Butter prices eased slightly and churning was heavy. Surplus production
moved to inventory. Demand remained

a

good for Passover/Easter promotions. MBN

f.o.b. plant, $ per lb

 Egg Products

Feb. 8
Whey powder
.25 @ .30
Lactose
.17 @ .37
Whey protein concentrate,
(34% edible)
1.15 @ 1.20
(80% edible)
3.40 @ 3.60
Whey protein isolate
(90% edible)
4.30 @ 4.50
Nonfat dry milk high-heat
Central/East
1.50 @ 1.70
West
1.45 @ 1.65
Nonfat dry milk medium-low heat
Central/East
1.40 @ 1.50
West
1.30 @ 1.40
Buttermilk powder 1.30 @ 1.45
Casein - acid
5.50 @ 6.40
Casein - rennet
5.70 @ 6.05
Caseinate
(f.o.b. ports)
6.75 @ 6.95
Butter (U.S.D.A.)
...
Butter 93AA (C.M.E.) 1.22
Cheese $ per lb, Central
Cheddar (Blocks 40#) 2.34
Cheddar barrels
1.89½
Cheddar powder
...
Mozzarella
2.40¼
American 5# loaf
2.29½

Breaking stock egg prices posted further
advances last week as supplies remained
tight. Nest runs and checks were up 2c a
dozen, but some processors offered 5c premiums and still could not get supplies. Egg
products were steady to 5c a lb higher.
Dried whites were up 5c a lb, on top
of the previous week's gain of 30c. Supplies of whites were especially tight.
Dried blends were up 2c a lb while dried
whole eggs and yolks were unchanged.
Trading varied from slow to better than
expected at current price levels.
Frozen egg whites advanced 1c a lb
while other frozen product prices were
unchanged. Liquid whole eggs were up
1c while whites and yolks held steady. MBN

 Cocoa

Cocoa powder prices remained unchanged in slow trading. Cocoa futures
prices again posted new contract highs
in New York on support from speculative buying and labor issues in the Ivory
Coast. Concern about dry weather in
West Africa also was supportive. MBN

Cocoa
$ per lb

- Change from - Year
Feb. 8
Feb. 1 Jan. 25 ago
Butterfat ratio N.Y. 2.87@ 2.92 -.06 -.06 2.65
Cake ratio N.Y.
.45@ .50
-.04 -.04
.50
Powder ratio N.Y. .54@ .59
-
-.04
.64
Cocoa Powder (East coast points, $ per lb)
10-12% natural
.58@ .62
-
-
.50
10-12% alkalized .70@ .80
-
-
.70
Red alkalized .80@ .90
-
-
.80
Black alkalized .87@ .97
-
-
.85
16-18% natural
.65@ .69
-
-
.55
Red alkalized .87@ .97
-
-
.85
22-24% natural
.74@ .78
-
-
.58
Red alkalized .98@ 1.08 -
-
.90

IJW

-
-

-5c
-

1.10
1.90

-

-

2.80

-
-2c

-16c
-5c

1.13
1.12

-
-
-5c
-
-

-10c
-10c
-5c
-
-

1.15
1.10
1.25
3.25
3.15

-
...
- ¼c

-
...
-1c

4.00
...
1.22½

+4½c
+15¾c
...
+4½c
-2c

-
+12c
...
-
-5½c

1.99¼
1.37¼
...
1.95½
1.74¾

- Change from - Year
Eggs
Feb. 8
Feb. 1 Jan. 25
ago
Delivered, cents per dozen (multiply by 30 for case price)
Nest runs
107.00 @ 111.00 +2.00 +7.00
50.00
Checks
90.00 @ 94.00
+2.00 +6.00
42.00
Dried products
f.o.b. plant, $ per lb
Whole
4.35 @ 4.60
-
-
2.25
Whites
5.75 @ 6.00
+.05
+.35
4.50
Yolks
3.40 @ 3.60
-
-
1.40
Blends
(+ sweetener) 3.30 @ 3.50
+.02
+.02
1.70
Frozen products - pasteurized, less than truckload
Whole
1.16 @ 1.20
-
+.01
0.69
Whites
0.88 @ 0.92
+.01
+.05
0.69
Sugared yolks 1.47 @ 1.51
-
-
0.69
Salted yolks
1.42 @ 1.46
-
-
0.65
Liquid products - pasteurized, f.o.b.
Whole
0.94 @ 0.96
+.01
+.02
0.52
Whites
0.72 @ 0.74
-
+.05
0.50
Yolks
1.33 @ 1.35
-
-
0.52

f ormulations

4)

Year
ago
.60
.48

Egg products

lavorfu l
5'

- Change from -
Feb. 1 Jan. 25
-
-
-
-

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Milling & Baking News

February 12, 2008 / 43
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Milling & Baking News - February 12, 2008

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