Fresh milk is taken to 100°F and the milk powder added and dissolved. Where full cream milk powders are used, some fat separation may occur but this is corrected during later stages of mixing. The sugar and lactose (if used) are then added and dissolved. Stabilisers can be added at this point by first mixing them with about four or five times their weight of sugar, or by adding them in a suspension with cold water when the mix temperature has reached 160°F, and after the fat.

The mix is completed by adding emulsifier, fat, and butter or cream (if used) and by this time a homogenous mix is obtained at a temperature of 176°F(80°C).

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