I would like to ask, if it is possible with a 60-65% moisture, to drop down the aw, below 0,85, of an instant custard crema, cold mixing.
I have achieved a perfect ph value of 5, so I am ok with that.
whole milk powder
sweet whey powder
I have used glycerine&sorbitol and inverst sugar to drop down till 0,90 but i want it to get down even lower. Sweetness is calculated at 15-16%