Lactose Edible Grade indeed produced from fresh sweet whey through a series of processes, including crystallization and drying, resulting in a free-flowing crystalline powder.Lactose has unique properties that distinguish it from other sugars. Its superior crystallization makes it useful in various applications, particularly in the dairy and confectionery industries. When mixed with other sugars, it can modify their crystallization properties, which is valuable in product formulation.Lactose has a low sweetness level—about 0.16 compared to sucrose’s sweetness of 1—making it less effective as a sweetener. Its low solubility in water also influences its use in food products. The purity grade of 99% ensures it meets industry standards, and the color can range from white to yellowish-white, which is typical for this ingredient. I

Liquid glucose is a sweet syrup derived from the hydrolysis of starch, typically sourced from corn or rice. This viscous, clear yellow liquid is odorless and rich in nutrients. It is purified and concentrated to achieve the desired sugar solids content and is handled in hygienic conditions to ensure its quality. Liquid glucose is commonly used in food products, confectionery, and baking due to its sweetening properties and ability to retain moisture

starch is a versatile carbohydrate that's widely used in food preparation and industry. It's made up of glucose molecules and serves as an energy reserve in plants. Common sources of starch include corn, potatoes, rice, and wheat. In cooking, starch is often used as a thickening agent for sauces, soups, and gravies because it forms a gel when heated with water. It's also used in baking to improve the texture of dough and create a desirable crumb structure in baked goods. Beyond the kitchen, starch is a key ingredient in products like corn syrup, which is produced by breaking down starch into simpler sugars such as glucose, and then sometimes further processed into high-fructose corn syrup (HFCS) for use in sweeteners. 

Natural cocoa powder is left untreated in its natural state. It has a lighter brown colour and a lower PH level. There are more characteristics remaining from the cacao itself lending a more distinct flavour in desserts or drinks. When used in baking, the addition of an alkaline ingredient such as baking soda will aid in the leavening of your dessert. 

Cream colour, Powder free from lumps

Whole milk powders are obtained by removing water from pasteurised milk through spray-drying. The powder can contain between 26% and 40% milk fat (by weight) on an “as is” basis, and offers all the nutritional qualities of milk in its dry form.