Cheese powder is made from pure fresh milk from excellent production areas through pure natural fermentation. The fermentation produces special milk flavor substances, which is very suitable for baked products. Characteristics and applications: It can produce unique and rich milk flavor in baked products, and the cost is more economical than using high-quality whole milk powder and margarine. 1. Tough biscuits and cookies: With different spices and natural flavor raw materials, rich flavors such as milk, cheese, and butter can be prepared. Adding amount: 1-3% 2. Western pastry (thousand-feuille, cake pie, etc.): Handmade or machine-made mille-feuille with a shelf life of more than 180 days is more popular in the market today, but the flavor is due to its large oil content and taste. It is particularly crispy and fluffy. On this basis, it is difficult for the flavor ingredients to highlight the flavor. Applying cheese powder to the dough of mille-feuille can create a very unique aroma (slightly creamy). It feels like original Korean and Japanese products, and it has a good aroma and taste. Adding amount 1-3% 3. Wafer cake: The traditional wafer cake flavor only comes from the sandwich material added with chemical flavors. For a long time, the fragrance and flavor have been single, lacking innovation. Add cheese powder to the wafer slurry to enhance the overall milky flavor of the wafer. It is especially suitable for producing milky or yogurt-flavored wafer products. Detailed application skills and data are listed separately. Adding amount 1-2% 4. Pancakes: Since the pancake oven is characterized by high temperature, high temperature can quickly dry out the water in the slurry, forming a crispy outside and soft inside with excellent texture. However, high temperatures test the temperature resistance of flavor ingredients, and cheese powder is fully capable. The flavor of pancakes is inseparable from the aroma of egg, milk, cream, butter and other flavors. Adding amount 1-3% Usage: 1. Mix this product directly with flour and use it evenly. 2. Disperse the cheese powder thoroughly with 2 times the hot water and set aside