Baker's dry milk makes better bread.
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.
Important note: This is not instant dry milk which is not high heat treated and it is not intended for table use. The taste is a little different and it will not dissolve as readily in water. It dissolves in the bread as you knead the dough.
We add this or dry buttermilk to most of our bread mixes. It really improves the flavor of bread. We love this product.
Ingredients: Nonfat dry milk. This product may contain traces of soy, eggs, wheat or nuts.
This heat-treated dry milk, will make your products lighter with a better crumb.