The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Carnation Dry Milk vs. Baker's Special Dry Milk

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karol's picture
karol

Carnation Dry Milk vs. Baker's Special Dry Milk

Hi,


I put this question in the wrong place yeserday, sorry for that but can someone tell me what the difference is and should I be geting the Baker's dry milk for better  bread? I have made so much and don't seem to get it just right.

LindyD's picture
LindyD

I think it would be helpful to post the recipe you are baking and whether you are using a bread machine, as well as to explain what is going wrong.


As to the difference in the products:


The ingredients in the KA product are here.


The Carnation product ingredients can be viewed here.


Let us know...

karol's picture
karol

I don't have any particular recipe, just any standard white bread, I have tried the recipes tha came with the bread machine, a Wonder type and Pain de Mie, they never seem as moist as I like, I just thought if the Special brand is better or not. I use store bough flour like Gold Medal, etc.

nbicomputers's picture
nbicomputers

bakers use two types of dry milk


whole milk dry and skim milk both high heat process


these are not instant dry milk.  the high heat process kills off certain enzymes naturally found in milk. These enzymes in milk will degrade the gluten structure in bread dough. Because of this, commercial bakeries nearly always use high-heat treated dry milk in their yeasted products


 It contains the lactose, milk proteins and milk minerals in the same relative proportions as they occur in fresh milk. The product is made from fresh, pasteurized nonfat milk to which no preservative, alkali, neutralizing agent or other chemical has been added. Because of its high absorption qualities high heat NFDM is especially suited for baked goods, dry mixes, and process meat.

suave's picture
suave

Norm, I have a related question.  When the label on a commercial bread says that the ingredients include whey, what do they actually use in the bakery?  Dry whey protein?  Could you give me some pointers as to what amounts are typically used?