MALTITOL POWDER used as a sugar substitute to make "sugar-free" products. It is about as sweet as sugar and is used in similar quantities. Does not elevate blood glucose levels as much as table sugar. Suitable for diabetics. Cannot be used in baking as it does not activate yieast or form gluten chains.
NON DAIRY CREAMER (1Kg) is most commonly used in coffee but it is usful when making ice creampowder. It consists mainly of a low sweetness dextrose and palm oil 2:1 ratio. It also contains a small amount of sodium casinate, an anti-clumping agent. Used in ice cream powder to introduce fat (palm oil) into the powder.
SWEET WHEY: A by-product of cheese-making, sweet whey is about 69% lactose (milk sugar) and 13% whey, a milk portein. Useful for boosting the protein content of ice cream powder but must not exceed about 8% of base weight as the lactose can percipitate and cause sandiness.
NEW ZEALAND WHOLE MILK POWDER-aboutt the best quality you can get, sprtay dried, full butterfat, lecithin-coated to prevent clumping and hydrolizing of the grains. 26% protein and 24% butterfat. Used in powdered milk ice cream mix or to fortify ice cream or yoghurt mix.
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