How to give your cakes a unique taste

Adding a few dessertspoons of toasted milk powder to your cake mix will give a special twist to your cakes!

Toasted or grilled milk powder will ensure your cakes smell really delicious. It also improves texture by making them softer.

Which type of powdered milk should I use?
You can use Régilait semi-skimmed or full-fat powdered milk.

There are two methods to use for turning the milk powder a golden or brown colour, as light or dark as you wish:

In the frying pan:
Pour the powdered milk into a non-stick pan, without any fat. Fry over a gentle heat, mixing all the time, for about 5–6 minutes until it goes darker.

In the oven:
Preheat the oven to 150° C, spread the powdered milk over a baking tray lined with baking paper and cook for about ten minutes.

Leave it to cool down before using.

What quantity of powdered milk should I use?
50 to 60g powdered milk for 200g flour.

A few words of advice:
Toasted milk powder gives cakes a unique flavour, a bit like caramel or hazelnuts…
The strength of flavour depends on how much you toast the milk powder. The more you toast it, the stronger the flavour will be
It can be mixed directly in with the flour.
Cakes will naturally have a darker colour, depending on how much you toast the powdered milk.
You could also add toasted milk powder to brioche, biscuits, pastry for tarts, etc. Use a lower quantity in these cases: 1 to 2 dessertspoons for 200g flour.

Extra advantage:
You could also add untoasted powdered milk to the cake mix to make your cakes softer and fluffier.



Regilait - Our golden powdered milk tip

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