Low fat milk powder is dried milk from which part of the cream was removed before drying. The Codex standard calls it partly skimmed milk powder and sets its milk fat at more than 1.5% but less than 26%, which places it between skimmed milk powder (1.5% fat or less) and whole milk powder (at least 26%).
Less fat means a lighter dairy taste and better keeping quality, since there is less fat that can turn rancid during storage. Bakers use it to add milk solids, protein and lactose, which help browning, soften the crumb and round out the flavour of doughs and creams.
In the Turkish Today Croissant with chocolate, hazelnut and vanilla cream filling, it appears alongside whey powder and butter, all of them milk ingredients. Low in fat or not, it is still milk, one of the major allergens, and it contains lactose.
