Whole milk powder is obtained by removing water from pasteurised milk through spray-drying. The powder can contain between 26% and 40% milk fat (by weight) on an “as is” basis, and offers all the nutritional qualities of milk in its dry form.
For bakery, confectionery, dairy, prepared mixes, sauces, and soups as
An economical source of dairy solids, including milk fat
A convenient form of nutritious milk that doesn't require refrigeration, and is easily reconstituted