the function of milk powder is to be light pwder when being transported or stored but when water is added it should turn and behave property wise like milk.The powdered milk may contain more vitamins then normal milk as they may have been added.The milk most likeley doesnt taste that nice aswell.
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).
You can substitute milk powder in recipes with fresh milk, evaporated milk, or condensed milk.
The milk becomes chocolate milk when you stir cocoa powder into it. The cocoa powder mixes with the milk to create a chocolate-flavored drink.
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.
The cocoa powder is the solute, and the milk is the solvent.- - - - -Cocoa powder doesn't dissolve in milk. It forms a "suspension." The milk is a carrier.
No, you have to use milk powder.
some whole milk is powder but most whole milk is preservative :D
= Elements symbol of butter milk powder? =