High-heat treated dry milk is a nonfat milk product but it has been produced at higher temperatures to destroy certain enzymes naturally found in milk. These enzymes in milk will degrade the gluten structure in bread dough. Because of this, commercial bakeries nearly always use high-heat treated dry milk in their yeasted products.
If you bake bread or yeasted pastries, use this high-heat treated dry milk in place of both the nonfat dry milk you buy in the stores and liquid milk. Your products will be lighter, better, with a better crumb.
Ingredients: Nonfat dry milk. This product may contain traces of soy, eggs, wheat or nuts.