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.
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.