jbr
Neophyte
Posts: 11
|
Post by jbr on Jun 8, 2009 21:52:57 GMT -5
Has anyone found a place that will ship < 25 lbs of Organic whole milk powder? How about just whole milk powder (not necessarily Organic)? All the places I've found ship 50 lb bags of it -- but I just want a pound or 3 Thanks
|
|
|
Post by Brad on Jun 9, 2009 18:23:51 GMT -5
You may want to check out your local organic food store. When I was first making chocolate in my home, I was able to buy whole milk powder at both of our local organic food stores.
It was stale, and in no way compares to what I use now, but at least it was a start.
Hope that helps.
|
|
jbr
Neophyte
Posts: 11
|
Post by jbr on Jun 11, 2009 16:20:37 GMT -5
Is there a difference between "Whole Milk Powder" and "Full Cream Milk Powder"?
|
|
|
Post by Brad on Jun 11, 2009 17:28:06 GMT -5
I would have to say yes. However you will need to look at the fat content to determine it for sure.
Quite often, whole milk is also synonymous with "Homogenized Milk" which is usually around 3.25% milk fat. Full Cream Milk powder is very high in fat. (ours is 28.5% milk fat).
Hope this helps.
|
|
jbr
Neophyte
Posts: 11
|
Post by jbr on Jun 12, 2009 18:14:08 GMT -5
Thanks.. Is there a difference between Instant Milk Powder and Milk Powder (i.e. Instant Full Cream Milk Powder vs Full Cream Milk Powder)?
|
|
|
Post by rabarber on Jun 13, 2009 9:40:38 GMT -5
Instant (milk) powder is powder with a lecithin coating.
Instantinizing makes that various powders ( cocoa, milk...) are better soluble in water.
|
|
jbr
Neophyte
Posts: 11
|
Post by jbr on Jun 13, 2009 9:45:36 GMT -5
Interesting.. so what do the artisans use? Is non-instant generally preferred in chocolate making?
|
|
|
Post by rabarber on Jun 14, 2009 5:40:15 GMT -5
Personally, I would prefer the regular milk powder, but I'm not an artisan. As you also want to evaporate excess moisture during conching, it will become more difficult once there is already lecithin in your recipe from the beginning. But you can always give it a try, maybe it works for you, and what do you risk? There's not one way to make chocolate, there are several.
|
|
|
Post by garth on Aug 9, 2009 15:30:18 GMT -5
I use this supplier and grind it along with the recipe in one batch. It's really good stuff. People that back pack usually like this for it's flavor. It needs to go in the Melanger with the rest of the recipe. The fun part is the melanger cleaning. Instead of just washing it out I add a step and put hot milk in the melanger, run it and have about a quart of chocolate milk or hot chocolate for the morning. YUM! Oh, and Amazon has it in 14 oz packages. www.naturesfirst.com/contact.htm#s
|
|
|
Post by itsallaroundyou on Aug 25, 2009 14:05:24 GMT -5
adding milk to clean it is a great idea! i will definitely use it next time (i guess its not so good if you need to make back to back batches and keep the santha dry, but i'm not at that level of production yet)
thanks for the tip!
|
|
|
Post by Alchemist on Aug 25, 2009 22:43:40 GMT -5
I am on the trail of some Organic whole milk powder. If the samples pass muster, I will have it available by the pound some time next month.
|
|