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the powder milk.
Most powdered milk is dehydrated skim milk.
Milk powder softens the crumb achieved in breadmaking. You will end up with a softer croissant by using milk or milk powder, as opposed to water. (Milk and milk powder give a very similar result).
Approximately thirty grams of milk powder will give you half a ltr of milk
SMP - Skimmed milk powder WMP - Whole milk powder
Yes. Heat and moisture can damage milk powder.
No, you have to use milk powder.
some whole milk is powder but most whole milk is preservative :D
Dried milk powder has a lot of protein in it.
= Elements symbol of butter milk powder? =
if you are using study island and the question is: Tina made a glass of chocolate milk. After taking a sip of the milk, she decided it needed more chocolate, so she added two more spoonfuls of chocolate powder. Adding the extra chocolate powder changed... then the answer is: the physical properties of the chocolate milk
some can be ready made with powder milk but others are just cocoa powder and need milk poured into them.