Milk Powder 1.5% 25 kg

Low-Fat Milk Powder for Bakery, Beverage and Industrial Formulations

Milk powder with a fat content of 1.5% is produced by spray-drying regular milk after removing most of its fat while preserving proteins, lactose and mineral content. This ingredient is primarily demanded in the food industry, where it is used in baking, confectionery, ice cream production, reconstituted milk beverages, infant formula, sausages and semi-finished meat products that require a dairy base without excess fat. The 25 kg packaging is designed for catering businesses, bakeries, confectionery workshops and small dairy plants that need a stable volume of raw material without frequent reordering. This product belongs to the section Food grade raw materials wholesale, which brings together components for industrial and semi-industrial food and beverage manufacturing.

Beyond cooking, milk powder is widely used in the production of instant dry mixes, breakfast cereals, protein bars and sports nutrition products, since it is easy to dose, has a long shelf life and requires no refrigeration during storage. In pharmaceutical and biotechnology fields, milk powder occasionally serves as a filler or component of nutrient media. In cosmetic manufacturing, the milk proteins and lactose present in the powder are valued in homemade masks, body scrubs and milk-bath formulations, as well as in certain soap bases where the dairy component contributes to skin softness.

Milk powder is typically introduced during the dry-mixing stage or dissolved in warm liquid at a temperature not exceeding 40-45 degrees Celsius, since higher temperatures can cause the proteins to coagulate and affect the texture of the final product. A standard reconstitution dosage is about 100-120 grams of powder per liter of water, though confectionery and bakery recipes vary the amount depending on the required fat content and flavor profile. It pairs well with sweeteners such as Fructose in low-calorie desserts and beverages, and with cocoa alternatives like Carob Powder in chocolate-free spreads, bars and drinks. To extend the shelf life of finished dairy-based products, particularly creams, fillings and semi-finished goods, manufacturers often add a preservative such as Sodium Benzoate, keeping within permitted limits for food applications.

Milk powder should be stored in a dry, cool place away from direct sunlight, in tightly sealed containers, since the product is hygroscopic and readily absorbs moisture and odors from the surrounding air. Under proper storage conditions, its shelf life can reach 8-12 months from the date of production. It should not be kept near strongly scented substances or spices. Before use in production settings, it is advisable to transfer the required quantity of the large-format packaging into a separate working container to keep the main bag sealed.

Reconstituted Milk Rice Pudding

Milk powder 100 g

Warm water 700 ml

Short-grain rice 150 g

Sugar 60 g

Butter 20 g

Vanilla extract 5 ml

Cinnamon 2 g

Dissolve the milk powder in warm water until smooth and set aside. Rinse the rice thoroughly and place it in a saucepan with the reconstituted milk, bringing it to a gentle simmer over low heat while stirring occasionally to prevent sticking. Cook for about 25-30 minutes until the rice is soft and the mixture has thickened, then stir in sugar, butter, vanilla extract and cinnamon. Simmer for a few more minutes, remove from heat and let the pudding rest before serving warm or chilled.