Sourcing Dairy Ingredients in Bulk: 10 Factors Importers Should Check
Ten things importers and distributors should check before ordering milk powder, whey, butter or cheese by the container.
Understanding Dairy Ingredients for Bakery, Confectionery and Food Processing
What each dairy ingredient does in a recipe, and how bakers and confectioners choose between milk powder, whey, butter and cheese.
Shredded Mozzarella vs Mozzarella Block: Which Is Better for Food Manufacturing?
Labour, equipment, flexibility and storage: how to decide between pre-shredded mozzarella and blocks you cut yourself.
Mozzarella Cheese: Types, Properties and Food Industry Applications
Fresh or low-moisture? A guide to mozzarella types, the properties that matter on pizza and in baking, and how food businesses use it.
Unsalted Butter (82.5% Milk Fat): Composition, Quality and Food Processing Uses
What 82.5% butter means, how it compares with standard butter, and why it is the professional choice for pastry and food processing.
Whey Powder: Composition, Benefits and Uses in the Food Industry
Sweet whey and demineralised whey explained: composition, functional benefits and the products they are used in.
How to Choose the Right Milk Powder for Food Manufacturing
Seven questions to answer before you choose a milk powder for a bakery, beverage, confectionery or recombination line.
Understanding Protein and Fat Content in Milk Powder
What the protein and fat numbers on a milk powder spec sheet mean, and how to choose a protein grade.
Whole Milk Powder vs Skimmed Milk Powder: Key Differences and Uses
Fat, protein, flavour, shelf life and cost: how whole and skimmed milk powder differ, and which one suits your recipe.
Milk Powder Types: Composition and Industrial Applications
How full cream, fat filled, whole and skimmed milk powders differ, what is in them, and which industries use each one.