How do I dissolve chunky powder completely in milk?
I am talking especially about Cadbury Bournvita.
That powder has tiny and somewhat hard chunks in it which don't get dissolved easily. How do dissolve it completely in milk?
Best Answer
I think the Q&A linked by @Joe has most of the tricks in it. Hot, paste, make syrup, blender, etc. Mixing stuff into cold milk (unless specially prepped for that) is not a good scene. Surprising they haven't done better at that given the marketing, but corporate competence is a rare thing - they may be too big to get someone that knows how to make a powder dissolve in cold milk working where they need to work - Nestle solved that one (at least) 50 years ago. Too many vice presidents, and not enough food science engineers? Puzzling.
If you have "small hard chunks" either pre-grind dry in a mortar and pestle, or grind the paste step suggested in the other answer in a mortar and pestle with a little liquid.
Or contact Cadbury all wide eyed and innocent and ask why you get little hard chunks when you mix their product (I assume, as instructed on the package) 8-)
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Why is my milk powder not dissolving?
Make sure it's not too old. If it goes into suspension (floating white bits instead of homogenous milk-looking), it's stale, and won't dissolve properly.How can you make powder dissolve better?
To more easily dissolve high-viscosity powders in larger amounts, it is common to process at a higher temperature. Some powders with specific functional properties may also require processing at a higher temperature in order to activate these properties.Why is my milk powder lumpy?
If milk powder is stored in an open container, it becomes lumpy due to the uptake of moisture. The lactose present in milk powder can also crystallize as a result of increased water content. This can lead to changes in the flavor and taste of products containing the milk powder.Protein Powder With No Lumps || 6 Tips on how to Make a Creamy Protein Shake
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Answer 2
As Ecnerwal answer implies, there are various ways, but from my experience with baking-grade cocoa: go with pasting. Add a LITTLE milk at first, stir, repeat until you have a paste, continue adding milk slowly and stirring until you have a liquid. Then add all the milk and/or other liquids you want.
I do this for making even hot chocolate drinks, because it dissolves almost-undissolvable baking-cocoa just fine :).
Answer 3
An undersized wire loop wisk is indispensable for mixing dry products that clump into liquids smoothly, from powdered milk to dry gravy mixes to protein powders.
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