Powdered buttermilk - 1KG

it is a fundamental raw material for many American desserts. Increase the creaminess. Gluten free. DOSAGE: according to recipes or 100 g of product in 920 g d water to make one liter of liquid buttermilk FORMAT: 1kg FIELDS OF USE: ice cream, pastry and cooking. -- TECHNICAL CHARACTERISTICS: powdered buttermilk is the by-product of the transformation of cream into butter. It is currently being produced adding bacteria to the milk, which ferment the lactose. Has a sour taste resulting from the fermentation of lactose into acid lactic. Its powder is homogeneous white tending to yellow. ICE CREAM: In ice cream by partially replacing (max 30 -50%) the skimmed milk with buttermilk makes for a more ice cream creamy and with a more intense flavor of milk. In creams the use of buttermilk as a total replacement of skim milk increases the creaminess and flavor. COOKING: In gastronomic products, powdered buttermilk enhances the flavor and can partially replace the use of cream. Much used in North European and Anglo-American cuisine, with the name "buttermilk". FUN FACT: powdered buttermilk is a typical ingredient of Anglo-Saxon culinary tradition and multiple properties nutritional. It also begins to spread to the rest of Europe. Find in fact, it is used for the preparation of pancakes, sandwiches and others bakery products. Also useful for preparing tasty marinades and for to fry. It makes cakes particularly soft and moist and lengthens them the shelf life.