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'The craft of add only water mixes'

'The craft of add only water mixes'

Catering and Hotel Management 52(12): 7

Use of dried milk in add-only-water catering packs must be carefully controlled. Instead of dried whole milk skim milk with added vegetable fat may be used, as it has a longer shelf-life. Protein in dried milk can present texture problems when only water is added, so add-only-water preparations rely on pre-gelatinized starch for thickening and this can cause texture difficulties. Products recently developed, which aim to overcome these problems are considered, e.g. St.

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