INGREDIENTS

INSTRUCTIONS

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 <SLJC6@cc.usu.edu>
From: Bread-Bakers Archives:
ftp.best.com/pub/reggie/archives/bread/recipe

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