Bakers can skirt rising raw material prices by replacing skim milk powder (SMP) in cake, cookie and bread recipes with milk proteins
High milk prices are a minor issue for bakers who choose Arla Foods Ingredients’ alternatives to skim milk powder. Efficient and high-performing, the functional milk proteins in the cost-cutting series enable 100% SMP replacement.
A significant cost advantage can still be obtained even following the slight downturn in prices, seen towards the end of 2007 and at the beginning of 2008.
No process alterations are necessary to incorporate the functional milk proteins on existing bakery lines - whether bread, cookies, cakes or bakers’ custard fillings. The flavour profile and other sensory characteristics are similarly unchanged.
Because we are actually using milk proteins to replace SMP, the final product is of the same high quality as before, says bakery technical manager, Kim Jensen. Here, customers benefit not only from our functional milk protein know-how, but also from our application knowledge and understanding of how all the ingredients in a bakery recipe interact.

The SMP replacement series is the result of rapid technical development work early last year in response to the rising price situation. Within a few months, the Arla Foods Ingredients’ bakery team was able to present the complete concept. Interest from global bakery customers has been such that the solutions are today used on many large-scale production lines. Other customers are currently running application tests.
All the functional milk proteins for SMP replacement are described in technical bulletins, available on request.