What's the difference between Baker's Special Dry Milk and Scalded Milk?

[Janet Bostwick]

I know one is dry and the other isn't But, is there something special about
the processing of Baker's Special dry milk that does provide a better
environment for bread dough and therefore increase loft? Or is the Baker's
dry milk a substitution for the scalding process? Both the dry and the
scalded have the enzymes disabled. Is that all there is to it? Dick?
Anyone?
Janet

[Dick Margulis]

Assuming that by "Baker's Special dry milk" you mean high-heat
(non-instant) skim milk powder and not some high-falutin' Whole Paycheck
or King Arthur packaged goods at exorbitant prices, I'll tell you what.
I'll list the differences, and you can form the value judgments.

1. High-heat skim milk powder is produced from Class III milk (if I
recall correctly--it might actually be Class II), in butter�powder
plants. It's essentially a byproduct of butter manufacture. It is one of
the basic USDA commodity foods given away to school nutrition programs
and to famine victims. The government used to buy the surplus cheap from
the plants at the subsidy price, and for all I know they may still
handle it that way. For this reason, the powder is generally quite
inexpensive when purchased by bakeries in bulk quantities. (The milk in
your fridge is Class I milk. The difference is not the quality of the
milk but the price paid for it. Class II milk is cheaper. Class II milk
is used for cottage cheese, yogurt, cream cheese, sour cream, and fresh
cheeses such as mozzarella. Class III milk is used for cured cheeses.)

2. High-heat skim milk powder is nonfat. The milk you scald is whatever
you choose. If you scald skim milk, there's not much difference in that
sense.

3. Depending on your mixing method, you may find it more convenient to
use one form of milk rather than the other. Mixing with powder save you
the time and mess of scalding milk, if those are critical factors.

So you pays yer money and you takes yer cherce.

[Janet Bostwick]

"Dick Margulis" <marg...@comcast.net> wrote in message
news:HY2dnc7Wa9CxJbjX...@supernews.com...

> Janet Bostwick wrote:
>> I know one is dry and the other isn't But, is there something special
>> about the processing of Baker's Special dry milk that does provide a
>> better environment for bread dough and therefore increase loft? Or is
>> the Baker's dry milk a substitution for the scalding process? Both the
>> dry and the scalded have the enzymes disabled. Is that all there is to
>> it? Dick? Anyone?
>> Janet
>
>
> Assuming that by "Baker's Special dry milk" you mean high-heat
> (non-instant) skim milk powder and not some high-falutin' Whole Paycheck
> or King Arthur packaged goods at exorbitant prices, I'll tell you what.
> I'll list the differences, and you can form the value judgments.
>
> 1. High-heat skim milk powder is produced from Class III milk (if I recall

> correctly--it might actually be Class II), in butter�powder plants. It's

> essentially a byproduct of butter manufacture. It is one of the basic USDA
> commodity foods given away to school nutrition programs and to famine
> victims. The government used to buy the surplus cheap from the plants at
> the subsidy price, and for all I know they may still handle it that way.
> For this reason, the powder is generally quite inexpensive when purchased
> by bakeries in bulk quantities. (The milk in your fridge is Class I milk.
> The difference is not the quality of the milk but the price paid for it.
> Class II milk is cheaper. Class II milk is used for cottage cheese,
> yogurt, cream cheese, sour cream, and fresh cheeses such as mozzarella.
> Class III milk is used for cured cheeses.)
>
> 2. High-heat skim milk powder is nonfat. The milk you scald is whatever
> you choose. If you scald skim milk, there's not much difference in that
> sense.
>
> 3. Depending on your mixing method, you may find it more convenient to use
> one form of milk rather than the other. Mixing with powder save you the
> time and mess of scalding milk, if those are critical factors.
>
> So you pays yer money and you takes yer cherce.

Uh-huh. . .o.k., so there is basically no difference.
Thanks
Janet