Dried Milk

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Published 2008

Dried milk is often used because of its convenience and low cost. In many formulas, it is not necessary to reconstitute it. The milk powder is included with the dry ingredients and water is used as the liquid. This practice is common in bread making and in no way reduces quality. Unlike fresh liquid milk, which must be heated to destroy enzymes that can be harmful to bread doughs, dried milk contains no active enzymes and can be used without further preparation.
Proportions for reconstituting dry milk can be calculated from the table. For easy use, the equivalents in the table above can be used.
Heat-treated dry milk, not low-heat-processed dry milk, should be purchased by the bakeshop. In the heat-treated product, certain enzymes that can break down gluten have been destroyed.

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