Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

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These milk replacers are comprised of a blend of soy flour (because of its protein content) and whey (because of its sugar content). This combination offers many milklike characteristics in both the dough and the finished product. Soy/whey blends are substantially cheaper than nonfat dry milk and can replace nonfat dry milk pound for pound. Used in both retail and large-scale wholesale bakeries, soy/whey blends average 1 to 4 percent of any given formula.