Whey Enhances sensory attributes Improves nutritional profile with complete and bio-available amino acids Contributes high calcium content–approximately 100 grams of dry sweet whey contain 770 mg of calcium and 100 grams of dry acid whey contain 2,280 mg of calcium Contributes to a healthful image and clean label

Lactose Contributes low relative sweetness Enhances emulsification Improves moisture retention Is non-hygroscopic Contributes to improved crumb texture and freshness Contributes to increased volume, reduced fat levels, improved gas retention and enhanced flavors

Milkfat Contribute rich, unique flavor unmatched by any other fat Provide structure to cakes, pie crusts and pastries Act as a flavor carrier for fat-soluble ingredients, spices, herbs and sweet flavors Help maintain crumb softness and tenderness of bakery products Butter's color makes bakery products visually appealing

Concentrated and Dry Milk Form and stabilize emulsifications Enhance water-binding and machinability Enhance texture and perceived freshness Form dense foams with finer, more uniform air bubbles Improve structure of baked products Contribute to browning and appealing color Contribute a subtle, pleasant dairy flavor and aroma Increase nutritive value