milk replacer

[dorsets21]

I,m looking to replace milk powder for something else what can I use that's not soy
thanks as I have people who are lactoe and soy intolarate

[wheels]

In what? The products you'd use to replace them will very according to thing being made.

Phil

[dorsets21]

sorry frankfurters

[wheels]

I'd experiment with cornflour (cornstarch), tapioca flour, potato flour (although it has a tendency to make things 'spongy'), or even plain wheat flour (if wheat intolerance isn't an issue).

Phil

[dorsets21]

wheat intolerance is also a issue but it a big crowd with money to spend I,ll try the cornflour what would you say about 1 oz per pound ?

[wheels]

I'm 'sailing by the seat of my pants' here as I don't generally use it, however, my initial thoughts would be to use it at less than 2% of the meat weight.

Phil

[crustyo44]

Looking through some Dutch Rookworst commercial manufacturing recipes, who are a bit similar to Frankfurters, they suggest that you can use up to 30 grams of Potato or corn flour per 1 kilo of meat.
Other flours are also recommended same weight per 1 kilo of meat.
Cheers,
Jan.

[wheels]

I'd not argue with that, but found that 2.6% (of meat) potato flour/starch (French fecule) gave a spongy texture when used in a cocktail sausage.

HTH

Phil