wow, malted milk,,, ok that's a new one.... I know my parents used to drink malted milk ages ago, - perhaps made by Borden ?
that's the name that comes to my mind..... malted milk yum.
Wow, so that must have been an exciting call
Ok now what are you going to do with it ? is this something to make as a milkshake ? or are you going to try and use this in your pizza dough ?
By the way, I posted last night about the stuff I bought at the BulkBarn... go to : http://www.bulkbarnfoods.com/
ah darn ! ... it seems the Bulk Barn is NOT in Alberta at all :-( ......... oops.
Anyway I bought some hard flour and something called " gluten flour " ... you add a tablespoon of this to 3 cups of regular flour
to "up" the protien in the flour ...... I guess more protien = more gluten.
anyway I haven't used it yet, but will do so on the weekend.
*** I am wondering......... do the pizza places up here in Cold Canada use regular flour ? and then add in this gluten flour to "up" the gluten content ? .... or do they buy "pizza flour "
I am assuming they just buy high gluten flour "00" ..... but in reality if this high gluten flour worked with regular flour, you could see these guys in pizza joints adding in say 100 lbs of regular flour and then 3 lbs or gluten flour and mixing it in their huge mixers... ( I don't have the ratios right but you get the idea )..... but I rather doubt it.........