SKIMMED MILK POWDER REPLACEMENT

IN BAKERY APPLICATIONS
Arla Foods Ingredients
2
INTRODUCTION
Arla Foods Ingredients has developed a unique functon-
al milk protein for cost-efectve skimmed milk powder
replacement in bakery applicatons.
NUTRILAC is composed of highly functonal milk proteins
and other carefully selected dairy based components.
Using highly refned fltraton technologies Arla Foods
has chosen the most functonal components of the milk
proteins and thus been able to create a cost efectve
product with the same or beter functonality than skim
milk powder.
Benefts of NUTRILAC milk replacers
High cost efciency with typically 20 30% savings
Easier long-term budgetng due to more stable prices
Similar or improved functonality compared to milk
powder
Easy to apply
Long 18-month shelf life at room temperature
Skimmed milk powder replacement
in bakery applicatons
Functonal
Dysfunctonal
Skimmed milk powder Functonal milk protein
Inactve
Fractonaton
and
modicaton
Functonal
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Milk replacement in cakes
NUTRILAC can replace up to 100% skimmed milk
powder at a rato of 1:1.
100g NUTRILAC replaces 100g SMP
Similar cake quality
The functonality of NUTRILAC has been demonstrated in
baking trials with pound cakes, mufns and sponge cakes.
Bater characteristcs
Bater viscosity is generally unchanged when milk pow-
der is replaced with NUTRILAC. This is confrmed by
measurements taken by a Bostwick viscosimeter. Bater
density is also unafected by the change.
TABEL 1
Mufns
Reference NUTRILAC
Bater densitet (g/100 ml) 100.0 101.0
Bostwick 30 sec. 9.5 10.0
TABEL 2
Sponge cake
Reference NUTRILAC
Bater densitet (g/100 ml) 38.0 38.0
Bostwick 30 sec. 2.5 2.5
TABEL 3
Pound cakes
Reference NUTRILAC
Bater densitet (g/100 ml) 99.0 100.0
Bostwick 30 sec. 10.3 10.4
Cake characteristcs
A sensory panel evaluated the cakes in relaton to sev-
eral parameters on a scale of 1 to 10. High scores indi-
cate a high efect on the parameter and low scores a low
efect. The reference cake was given a score of 5 for all
parameters. The results of the sensory evaluaton clearly
show NUTRILAC produced similar quality on all evalu-
ated parameters.
Skimmed milk powder replacement
in bakery applicatons
Sensory evaluaton of cakes
0
2
4
6
8
10
Surface colour
Surface
smoothness
Crumb
homogenity
Crumb resillience
Cake
volume
Crumb
moistness
Skimmed milk powder
NUTRILAC
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Milk replacement in sandwich bread
NUTRILAC can replace up to 100% skimmed milk
powder at a rato of 1:1.
100g NUTRILAC replaces 100g SMP
Similar product quality
The functonality of NUTRILAC has been demonstrated
in baking trials with sandwich bread.
Dough characteristcs
Dough handling is generally unchanged when milk pow-
der is replaced with NUTRILAC. A sensory evaluaton of
general dough propertes supports this observaton.
TABEL 4
Sandwich breads
Reference NUTRILAC
Stckiness afer mixing 5.0 5.0
Flexibillity afer mixing 5.0 5.0
Stckiness afer restng 15 min 5.0 5.0
Flexibillity afer restng 15 min. 5.0 5.0
Bread characteristcs
A sensory panel evaluated the bread in relaton to sev-
eral parameters on a scale of 1 to 10. High scores indi-
cate a high efect on the parameter and low scores a low
efect. The reference bread was given a score of 5 for all
parameters. The results of the sensory evaluaton clearly
show NUTRILAC produced similar quality on all evalu-
ated parameters.
Skimmed milk powder replacement
in bakery applicatons
Sensory evaluaton of breads
0
2
4
6
8
10
Surface colour
Surface
smoothness
Crumb
homogenity
Skimmed milk powder
NUTRILAC
Crumb
sofness
5
Milk replacement in fat-based fllings
NUTRILAC can replace up to 100% skimmed milk pow-
der at a rato of 1:1.
100g NUTRILAC replaces 100g SMP
Similar product quality
The functonality of NUTRILAC has been demonstrated
in a basic fat-based flling formulaton.
Filling characteristcs
The fllings handling propertes are not afected by the
change from milk powder to NUTRILAC. Bater density
measurements confrm that the basic propertes of the
two fllings are very similar.
TABEL 5
Fat-based fllings
Reference NUTRILAC
Milky taste 5.0 5.5
Cocoa taste 5 5
Meltng 5 5.5
Smoothness 5.0 6.0
Grity 5 4
Sourness 5.0 6.0
Sensory evaluaton of fllings
A sensory panel evaluated the fllings in relaton to
several parameters on a scale of 1 to 10. High scores in-
dicate a high efect on the parameter and low scores a
low efect. The reference sample was given a score of 5
for all parameters. The results of the sensory evaluaton
clearly show NUTRILAC produced similar quality on all
evaluated parameters.
Skimmed milk powder replacement
in bakery applicatons
Sensoric evaluaton of fat llings
0,0
2,0
4,0
6,0
8,0
10,0
Milky taste
Cocoa taste
Meltng
Smoothness
Grity
Sourness
Reference
NUTRILAC
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Sensory evaluaton of baked custard cream
0
2
4
6
8
10
Milky taste
Surface
smoothness
Surface
colour
Creaminess
Bake
stability
Skimmed milk powder
NUTRILAC
Milk replacement in bakers custard cream
NUTRILAC can replace up to 100% skimmed milk powder
at a rato of 1:1.
100g NUTRILAC replaces 100g SMP
Similar product quality
The functonality of NUTRILAC has been tested in a basic
custard cream formulaton.
Raw custard evaluatons
The density and general fow of the raw custard were meas-
ured and found to be very similar for fllings made with
skimmed milk powder or NUTRILAC.
TABEL 1
Custard
Reference NUTRILAC
Bater densitet (g/100 ml) 101.0 102.0
Bostwick 30 sec. 2.0 2.2
Postbaked characteristcs
A sensory panel evaluated the custard in relaton to several
parameters on a scale of 0 to 10. High scores indicate a high
efect on the parameter and low scores a low efect. The ref-
erence sample was given a score of 5 for all parameters.
The results indicate that the NUTRILAC version has a
creamier texture and enhanced milky favour. Furthermore
its worth notcing that the Nutrilac version has signifcantly
improved bake stability.
For technical support, contact your local sales representatve.
Arla Foods Ingredients has technical specialists ready to assist and fully-equipped facilites for bakery trials.
All rights to the informaton contained herein belong to Arla Foods Ingredients amba. The informaton is confdental and may not be disclo-
sed to third partes or exploited by users without prior writen consent. Statements contained herein do not consttute permission to infringe
any patent or license rights. The informaton contained herein is reliable to the best of our knowledge. The details given are intended only
as a source of informaton. Users should evaluate the products to determine their suitability for the users own specifc purposes and comp-
liance with relevant food legislaton. No warrantes, expressed or implied, are made.
Contact
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www.arlafoodsingredients.com
Arla Foods Ingredients amba
Skanderborgvej 277
8260 Viby J
Denmark
Tel. +45 89 38 10 00
Fax +45 86 28 18 38
Email: ingredients@arlafoods.com