Recipe: Lactose Sugar Information
For 1 Persons
Category: Bread maili, Miscellaneo
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LACTOSE SUGAR
Lactose sugar or whey powder is a bi-product of milk, which makes your
baking & cooking more nutritional. Why powder is composed of approximately
75% lactose; and approximately 14% protein, & also contains 115 other
vitamins and minerals.
Whey Powder is also much more economical than glucose sugar, and Whey
Powder has been used as a sugar replacer in the large bakeries for a
quarter of a century.
HINTS
When the recipe calls for both brown & white sugar, use the same amount of
brown, but substitute the white sugar with the same amount of whey powder.
When the recipe calls for just white sugar, sue 2 parts whey powder to 1
part sugar. Example: 1 cup sugar; changes to 2/3 cup whey powder, 1/3 cup
sugar.
When dealing in fourths use 1/2 whey powder & 1/4 sugar.
Baked goods have a tendency to brown quicker on the bottom, when baking
with whey powder, so set your racks higher than usual in your oven. Put
them on the upper half of the oven.
Use only in recipes which can have other milk products in it.
Whey powder cannot be substituted for sugar in things like divinity. They
whey powder will caramelize in the syrup.
Whey powder does not work well as a powdered sugar replacement or as a
coffee creamer.
Do not set your oven higher than 375. 350 is the usual cooking degrees to
use for cookies and brownies or cakes. Rolls may be cooked at 375, but
they will brown faster then without using whey powder.
Remember that whey powder is a milk product, when you are deciding to use
it on, or in something.
Whey powder can be used half and half with sugar on cereals and improve
its nutrition.
It also works well in a half and half mixture with skim milk, as a
beverage.
These helpful hints were written and compiled by Dairy Distributors, Inc.,
dba Gossner's Cheese Company, 10th North and 10th West, Logan, UT 84321.
I shall be sending to everyone some recipes that call for whey powder. The
ones I have tried are wonderful. They are simple, easy to substitute
recipes. I think you will enjoy!
Reid J. Furniss
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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