Milk powder
It raises the solids in the mix without adding water. That is what gives body to an ice cream that would otherwise come out icy.
Frequently asked questions
What is milk powder for in ice cream?
To raise the milk solids without adding water. More solids means less free water, and less free water means fewer ice crystals: the ice cream comes out creamy instead of grainy.
Skimmed or whole?
Skimmed. You already add the fat yourself with the cream or the yolk, so you control the two things separately.
How much do you use?
It depends on the recipe, but it ranges between 2 and 6 % of the mix. Our recipes already have it worked out.
And the lactose-free one?
It does the same job with the lactose already split: it lowers the freezing point like dextrose and allows a creamy lactose-free ice cream.
Learn to formulate
without mistakes
We send you the technical guides and the new recipes as soon as we publish them. No spam, just ice cream done properly.