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Milk and Milk Products

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Next to water, milk is the most important liquid in the bakeshop. As we will discuss in chapter 5, water is essential for the development of gluten. Fresh milk, being 88 to 91% water, fulfills this function. In addition, milk contributes to the texture, flavor, crust color, keeping quality, and nutritional value of baked products.

In this section, we discuss milk products in two parts: first, an explanation and definition of the available products; and second, guidelines for using milk products in baking.

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