Does anyone have any experience with dry whole milk solids? I've been using NFDMS in my formulations, and making up the fat with clarified butter - but I am thinking of trying a milk chocolate with full fat dry milk.
problem # 1: sourcing it - does anyone have a good source?
problem # 2: does it really make a difference?
I know the NFDMS will store almost forever, and the full fat DMS need to be protected from oxidation. Other than that - any differences?
Flavor will be different. Fluidity will be different. In WMP's the milk fat amount is tyipically 26-29%, but is 'bound' ie - it's not available to help reduce viscosity. If you use NFDM and milk fat, the milk fat you add will be 'free' to help reduce viscosity.
Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.
Post by sugaralchemy on Nov 9, 2007 4:54:51 GMT -5
I'd suggest that unless you have a compelling reason to use whole milk powder, stick with nonfat and added milkfat. Whole milk powder goes rancid much more rapidly and it's easy to accidently end up rancid before it is used in a home environment. You also end up adding a fair amount more fat to your chocolate, still having to add milkfat to control viscosity and soften the chocolate.
That said, whole milk powder does offer a slightly different taste. If you're truly fascinated with milk flavors, you might like to try it. If you're into shaping milk flavors, taste different brands of whole milk and nonfat milk powders. Also see if you can find any other milk solids, from whey to lactose to buttermilk and see how they taste in your chocolate - just add only part of the sugar and add a bit of the milk solid and see how it tastes, then adding the rest of the sugar.. You might find a unique combination you like.
I'd suggest that unless you have a compelling reason to use whole milk powder, stick with nonfat and added milkfat. Whole milk powder goes rancid much more rapidly and it's easy to accidently end up rancid before it is used in a home environment.
Did you find any differences (taste, texture, etc') between whole milk powder and skim milk powder+butterfat? I do remember discussions about ghee butterfat and smoky flavor. In addition, I'm wonderind if the case of skim milk powder+butterfat reminiscent of cacao powder+cacao butter instead of cacao mass, namely, varies substantially.