Dairy & Eggs
Whole Milk Powder vs Whole Milk Powder (Premium) in gelato
| Parameter | Whole Milk Powder | Whole Milk Powder (Premium) | Δ |
|---|---|---|---|
| Total Solids | 97.5% | 98% | +0.5 |
| Sugars | 38.4% | 0% | -38.4 |
| Fat | 26.7% | 27% | +0.3 |
| MSNF | 32.4% | 71% | +38.6 |
| Protein | 26.3% | 26% | -0.3 |
| POD (sweetening) | 6 | 6.1 | +0.1 |
| PAC (anti-freezing) | 38 | 38 | 0 |
Per 100 g of product. Δ = Whole Milk Powder (Premium) minus Whole Milk Powder. Verified against independent food-science sources on each ingredient page.
The difference that matters
Whole Milk Powder and Whole Milk Powder (Premium) sit close on the core balancing numbers, so the choice comes down to flavor, cost and availability rather than a big shift in PAC, POD or solids.
See the swap in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids move as you switch ingredients.
Open the balancer