Review of Baker's Dry Milk (High-Heat Treated Nonfat)

Extremely high quality product.If your baking bread either the traditional way or in a breadmaker,like I do, I highly recommend this product.The difference between the Baker's dry milk and store bought dry milk immediatley noticed in the texture of the bread.I also think it improves the taste of the bread.I bake anywhere from 80 to 100 loaves a year(I bake alot for friends).This product will not destroy the gluten structure in bread.Regular dry milk and milk itself will.Try it and I really think you'll notice the difference.

Product Description
"High-heat treated dry milk is a nonfat milk product but it has been produced at higher temperatures to destroy 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.If you bake bread or yeasted pastries, use this high-heat treated dry milk in place of both the nonfat dry milk you buy in the stores and liquid milk.Your products will be lighter, better, with a better crumb."

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