Jim B.
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Posts: 118
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Post by Jim B. on May 8, 2020 8:11:34 GMT -5
Okay, this may be a dumb question(s)... I'm trying to calculate the milk solids in a formulation for my chocolate. I've read that the milk solids are pretty much everything after the water is removed. Does that mean that my milk powder is 100% milk solids? Regardless of whether it it is Whole, Skim, or Heavy Cream? (Or 100% less any residual moisture?) Thanks for any help!
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Post by Ben on May 8, 2020 8:23:44 GMT -5
I think so (although I wouldn't call cream powder milk powder). That being said, different types of milk powders will affect your chocolate differently.
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