There are six different forms of dried milk powder in the nutritiondata.com database. All are for nonfat dry milk powder, except for one--for whole milk. But there is nothing that I could find at nutritiondata.com for baker's grade dry milk powder. As I may have noted before, I mentioned the baker's grade nonfat dry milk powder as an option for the Pizza Hut clone pan pizza dough because that is what Pizza Hut most probably ordered from its commercial suppliers to make its original pan pizza doughs. As you may know, the current PH pan pizza dough product is a frozen product and does not contain any milk, but does use whey, which is a dairy product.
In the dough calculating tools that include nonfat dry milk powder as a listed ingredient, I used the packaging information for the Carnation's nonfat dry milk powder with vitamin A added to come up with the weight/volume conversion data. I chose that brand because it appeared to be the most common brand of retail dry milk powder product that I could find in the supermarkets near me. In this case, the data I used from the Carnation packaging information is the same as appears in the nutritiondata.com database, which I confirmed again this morning.
To get the corresponding data for the baker's grade dry milk powder, I am pretty sure I weighed some baker's grade dry milk powder that I had ordered from some online source, simply because baker's grade dry milk powder is not something sold in most supermarkets. Somewhere along the way, I also discovered that the Bob's Red Mill brand of nonfat dry milk powder (http://www.bobsredmill.com/product.php?productid=3654&cat=0&page=1
), which can be found in some supermarkets, is baker's grade, or so I was told by a Bob's Red Mill customer service rep when I called. Unfortunately, the packaging information for that brand provides only nutrition information for a cup of the reconstituted milk, not a volumetric serving size and corresponding weight from which to determine the weight of one teaspoon of that product (e.g., 1/3 cup weighs "x" grams). Absent that kind of information, I would have to weigh a sample of the Bob's Red Mill nonfat dry milk powder. I don't have that product on hand but if someone else does and can conduct several weighings of a fixed quantity, say, 1/4-cup, and tell me the average of the weighings, I'd be happy to amend the post you referenced to provide the specific volumetric information for that brand. Or for any other brand for that matter. If I have any of my brand of the baker's grade dry milk powder left, I can also do a re-weighing to confirm the data I originally posted.