![image of Shortbread](/sites/default/files/styles/widescreen_television_16_6_w_1600/public/media/images/2022-04/image%20of%20shortbread.jpg?itok=ZMFz04sO)
Opti-Bake Dairy Solids Optimiser
Avonol WPC 235 can deliver on key textural and sensorial benefits expected in biscuits when used as a partial or full replacement for Skim Milk Powder (SMP). This provides manufacturers with the option to be less dependent on SMP in the baking process.
Manufacturing Challenges
![image of shortbread biscuits](/sites/default/files/styles/teaser_wide/public/media/images/2022-04/Opti%20Bake%20Dairy%20Solids%20Optimiser%201.jpg?itok=acWfnmoZ)
Cost
Volatility in the market for dairy solids can cause manufacturers some challenges therefore there is growing interest for partial or full SMP replacement in the industrial baking industry.
![image of shortbread biscuits](/sites/default/files/styles/teaser_wide/public/media/images/2022-04/Opti%20Bake%20Dairy%20Solids%20Optimiser%202.png?itok=vhl52w3h)
Consistency
Manufacturers need to be able to produce consistent bakes ensuring they deliver on consumers expectations. Our Opti-Bake Dairy Solids Optimiser solution displays excellent texture and sensory attributes associated with biscuits.
![image of shortbread biscuits](/sites/default/files/styles/teaser_wide/public/media/images/2022-04/Opti%20Bake%20Dairy%20Solids%20Optimiser%203.png?itok=1yBFILW0)
Alternative ingredients
Manufactures are seeking alterative or direct one-to-one replacement ingredients that do not compromise on key attributes such as taste and texture altering in their final bakes. Our Opti-Bake Dairy Solids Optimiser is the perfect solution for you.