Milk crumb is a combination of cocoa liquor, sugar, milk solids and sometimes added cocoa butter. It is generally an intermediate ingredient in the manufacture of milk chocolate. Milk crumb has an extended shelf life if moisture levels are maintained below 1%.

In the manufacture of milk crumb, the milk protein and sugar undergo a Maillard reaction, which produces a particular toasted or caramel flavor. Sometimes lipolyzed milkfat is also added to contribute short-chain fatty acids and develop a richer dairy flavor.