Dairy Products

All the ingredients in this section are derived from milk or eggs. In biscuit manufacture their principal value is for flavour although there are also tenderising properties associated with fats and emulsifying compounds which they contain.

Milk, butter, cheese and eggs have been traditional ingredients for baking due to their exceptional nutritional values as well as their flavour. The technology of milk has now developed to such an extent that there are a very large number of distinct derivatives each with special value for the food industry. Only a few are commonly used in biscuit manufacture.