Milk Powder

Milk powder: The dairy-based powders are not only used for recombination or reconstitution, but they can be exploited for their intrinsic functional properties for application as a food ingredient in several “value-added foods” such as confectionery, bakery, and meat products.

Powdered milk is frequently used in the manufacture of infant formula, confectionery such as chocolate and caramel candy, and in recipes for baked goods where adding liquid milk would render the product too thin.

Milk powder enhances the taste of your baked treats by adding a hint of extra sweetness and giving them a creamier texture. When heated, sugars from the milk powder can also become caramelized, which adds to the rich taste and gives cake a browner tone.

In short, milk powder is evaporated milk, which is further condensed and processed. During the evaporation process, milk is also pasteurized under controlled temperatures to ward off any bacterial growth.