Is this stuff (it's a KA product) or anything like it available in a conventional market or is KA the only maker in the home user size?
This thread from last year has a lot more information: http://www.thefreshloaf.com/node/21654/powdered-dry-milk-vs-scalded-milk-vs-reconstituted-dry-milk
I use Bob's Redmill Non-Fat Dry Milk instead, which isn't heat-treated (so not special!), but it's half the price.
I know it's not the same as the KA, but having used both, I can't say I've noticed any appreciable difference with the special scalded version, at least not one that's worth 2x the price. No, not at all, actually, price or otherwise.
(The idea behind scalding: some milk proteins inhibit rise, so denature them to stop them from doing that.)
Mrfrost mentioned (in the thread I linked to above) that you could reconstitute regular dry milk like Bob's and scald it to achieve a similar result, where scaling = 180 °F (82 °C).
Sorry, I just realized you were asking if someone other than KA makes a product similar to KA's.
I haven't heard of one.
KA outsources much (all?) of its production to ConAgra, etc. If you can find who manufacturers it, that might lead you to an alternative source.
Baker's Special is KA's description/(brand name?) for what is also sold simply as high heat dry milk. I have never noticed or heard of it being sold in regular grocery stores near my location. Maybe some specialty type store, wholesale club type stores.
Pretty easy to find for sale on the internet. Just a couple of hits I got:
I emailed Central Milling to find out if any of the 4 milk powders on their product list are high-heat treated.
My guess is that they won't be, but we'll see.
(If they are, expect to have to purchase 50 lbs. or so). ;D
here and in these other threads. I'd not heard of NiFoods. I'll have to see if I can find a local source for CM products in NYC.