

We love using powdered milk to add more flavor, tenderness, and nutrition to a loaf that stays fresher longer. Extra-fine granules of nonfat dry milk blend smoothly with the other dry ingredients in your recipes. Substitute Baker's Special Dry Milk in any yeasted recipe, and see how much taller your bread rises.
Never mind scalding and cooling liquid milk; substitute our dry milk in any bread recipe calling for milk: 1/4 cup dry milk + 1 cup water = 1 cup milk. Mix with dry ingredients, the dry milk will not reconstitute.