www.sausagemaking.org

I,m looking to replace milk powder for something else what can I use that's not soy
thanks as I have people who are lactoe and soy intolarate

In what? The products you'd use to replace them will very according to thing being made.

Phil

sorry frankfurters

I'd experiment with cornflour (cornstarch), tapioca flour, potato flour (although it has a tendency to make things 'spongy'), or even plain wheat flour (if wheat intolerance isn't an issue).

Phil

wheat intolerance is also a issue but it a big crowd with money to spend I,ll try the cornflour what would you say about 1 oz per pound ?

I'm 'sailing by the seat of my pants' here as I don't generally use it, however, my initial thoughts would be to use it at less than 2% of the meat weight.

Phil

Looking through some Dutch Rookworst commercial manufacturing recipes, who are a bit similar to Frankfurters, they suggest that you can use up to 30 grams of Potato or corn flour per 1 kilo of meat.
Other flours are also recommended same weight per 1 kilo of meat.
Cheers,
Jan.

I'd not argue with that, but found that 2.6% (of meat) potato flour/starch (French fecule) gave a spongy texture when used in a cocktail sausage.

HTH

Phil