Commodity Grade A High Heat Nonfat Dry Milk, 25 Kilograms

Commodity Grade A High Heat Nonfat Dry Milk, 25 Kilograms delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Commercial baking: Add to bread, rolls, pizza dough, and pastry formulations to strengthen crumb structure, improve browning, and extend shelf life through enhanced moisture retention.
Beverage manufacturing: Reconstitute as a base for fortified drinks, protein shakes, meal replacement beverages, and hot cocoa mixes where a consistent dairy profile is required.
Confectionery production: Incorporate into caramel, toffee, fudge, and nougat recipes where high-heat dry milk contributes to smooth texture and proper set.
Institutional food service: Use as a cost-effective, shelf-stable milk supply for schools, hospitals, correctional facilities, and large-scale catering operations where refrigeration space is limited.
Dry mix manufacturing: Blend into pancake mixes, muffin mixes, sauce bases, and soup mixes as a dairy component that dissolves readily during preparation.

Who Would Benefit

• Commercial bakeries needing high-heat dry milk for improved dough performance and crumb quality
• Food manufacturers producing dry mixes, beverages, or confections that require consistent milk solids
• Institutional kitchens and cafeterias seeking shelf-stable, bulk dairy for high-volume meal production
• Emergency preparedness programs and food banks stocking long-life dairy nutrition
• Small to mid-size food businesses looking to reduce ingredient costs through bulk purchasing

Product Highlights

• Grade A high-heat processed for superior baking performance and water absorption
• Nonfat formulation adds dairy protein and flavor without contributing fat
• 25 kilogram bulk package for cost-efficient, high-volume use
• Extended shelf life compared to liquid milk, no refrigeration required before reconstitution
• Consistent composition batch to batch, suitable for standardized food production

Preparation & Use

To reconstitute as liquid milk, combine approximately 1 part dry milk powder with 3.5 parts water by weight, adjusting to desired consistency. For baking applications, the powder can be added directly to dry ingredients; the high-heat treatment ensures it absorbs water effectively during mixing and proofing. Store the unopened bag in a cool, dry location away from direct sunlight. Once opened, seal tightly and use within a reasonable timeframe to prevent moisture absorption and caking.

Common Applications

Bread and roll enrichment, pizza crust improvement, caramel and toffee production, hot chocolate and beverage bases, pancake and muffin dry mixes, cream soup bases, yogurt manufacturing, protein fortification in nutritional products, and emergency or institutional meal programs.