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Post by LLY on Feb 15, 2016 15:15:27 GMT -5
Hi,
I'm wondering if you use "full fat powdered milk" or "skim milk" - I found that the majority of the products are "fat free".
Also the soy powdered milk "better then milk" is only 3.5% fat - the product that the alchemy recipes for milk/white chocolates call for.
I want to use it for milk and white chocolates.
Thanks
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gap
Apprentice
Posts: 390
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Post by gap on Feb 15, 2016 15:28:48 GMT -5
When making milk or white chocolate, generally you want to use full fat powdered milk.
Alternatively, you can use skim milk powder and AMF (anhydrous milk fat) which is like butter with the moisture removed (similar to ghee).
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Post by Sebastian on Feb 15, 2016 20:55:00 GMT -5
Gap - what makes you say the preference is to use full fat powered milk? I'm curious...
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gap
Apprentice
Posts: 390
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Post by gap on Feb 15, 2016 21:45:52 GMT -5
Poor choice of words typing fast. I should have typed: generally bean to bar producers use whole milk/full fat milk powder (at least the ones I know of/have eaten). ;-) Generally because it is easier to source I guess.
Happy to be corrected if you/others believe otherwise.
That said, I actually use primarily skim milk powder and ghee (with a bit of full fat milk powder as well). I prefer the mouth feel. The smallest quantity I can find of AMF is 19kg which is a bit beyond my needs, but I am keen to try that and see if it is any different to ghee in taste/texture/impact on chocolate etc.
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Post by LLY on Feb 16, 2016 3:07:35 GMT -5
What I think that is possible to use skim milk powder, because the full fat is a bit hard to get. Let's put things on the table: in manufacturing the fat percentage is around 30-35% the sugar content is more then 50%. So it's probably possible to make white/milk chocolate at home even with skim milk powder. I want to make it with less sugar because 50% is way to high for me, so anyway the fat percentage will rise..
What is your fat content in milk/white chocolate?
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Post by Sebastian on Feb 16, 2016 6:46:57 GMT -5
Different parts of the world have different supply dynamics - i.e. it may be very difficult to find NFDM in one part of the world, while that's all you can find in another part of the world. Eastern Europe, for example, is almost exclusively whole milk powder.
Rheologially, there are benefits to using NFDM + AMF vs WMP; although there's certainly nothing wrong with either approach. Some believe there's a marketing benefit to having only WMP on the label vs NFDM + AFM (which is in essence, reconstituted WMP).
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gap
Apprentice
Posts: 390
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Post by gap on Feb 16, 2016 15:39:20 GMT -5
Yatir - my milk chocolate is definitely a "work in progress" - we're still not happy with it and I have no idea how it compares to "normal" milk chocolate in terms of its recipe. But to give you some indication, my total fat is about 37.5%. This is approximately 32% ccb fat and 5.5% milk fat.
The skim milk powder I use is only 0.07% fat (from memory), so it is not possible for me to get to 5.5% milk fat in the recipe using just the skim milk powder I can source. My whole milk powder is ~26% milk fat and my ghee is 99.9% fat, so I use those to get my total milk fat up to 5.5%.
Like I said, my milk chocolate is a long way from perfect and we're still playing with it, but that gives a feel for some numbers.
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Post by timwilde on Feb 16, 2016 21:22:04 GMT -5
The full fat powdered milk is actually difficult and expensive to obtain for me. The *cheap* product is a little over $4/lb. The average price seems to be closer to about $6/lb. That being said, milk fat contains milk flavor. Dont get me wrong, the solids have flavor as well, but the fat carries the flavor. So when possible, I try to use the full fat milk powder. However, you can use ghee/clarified butter as gap has suggested and use skim milk to up the milkfat content. It will make for a different texture as the butter will have a tendency to soften the cocoabutter. This can be desirable. That being said, I'm also experimenting with a few things with powdered heavy cream as well. Again, that's a much higher fat content than the milk would be alone. And that stuff is crazy expensive, so I'm not sure how that will pan out. However, a good ingredient is a good ingredient in my book. So it's worth experimenting with. Something to note too, if you look on the commercial producers ingredients list you'll see that they have a mix of both whole and skim milk powders. Which may contribute to their overall flavor profile while still getting the right amount of fat content in there. Or that may be a cost cutting measure; no idea on that one. <edit> I figured an edit as opposed to a double post would be in order Thank you Sebastian and gap. I've been wondering why my milk chocolate tastes fine but when I do other things with my white chocolate, I'm finding that there's an odd mouthfeel. I just read that my whole milk powder is 30% milk fat!?! Running by the ratios that I've been using, that was well over 12% milkfat in my final product. I'm curious if balancing that and getting that figure down a bit wouldnt help with that mouthfeel. You got me experimenting </edit>
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Post by rosentrevithick on Feb 26, 2016 5:44:26 GMT -5
I've tried milk and white chocolate with both full cream and skimmed milk powder. I found it very difficult to get the milky flavour with skimmed, but then I do it the poor-man's way (bain marie on the kitchen stove).
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Post by lawrencebrown on May 4, 2016 1:43:06 GMT -5
That nice if it has only 3.5% fat.
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