Unicell Fiber for Madeleine cookies
4 marca 2018 | Comments: 0
Tags: bakery
Tags: bakery
| No. | Ingredient | Quantity in grams |
|---|---|---|
| 1 | Wheat flour, type 550 | 53.00 |
| 2 | Wheat flour, type 550 | 53.00 |
| 3 | Sugar | 65.00 |
| 4 | Butter 82% fat | 55.00 |
| 5 | BF/OF/PF/WF 90 | 7.00 |
| 6 | Baking powder | 2.00 |
| 7 | Salt | 0.10 |
| 8 | Flavour | as needed |
| Total | 272.10 |
Advantages of using Unicell fibers:
- Increased volume
- Prolonged product freshness
- Better nutritional profile
- Possible declaration: „Source of fibre”*
* in EU (Reg 1924/2006)
Potential clients:
- confectioneries, bakeries
Recommended fibers: BF/OF/PF/WF 90
Nutrition information per 100 g of finished product (in accordance with EU Regulation No. 1169/2011)
| Nutrient | Content |
|---|---|
| Energy | 1589kJ/377kcal |
| Fat (of which saturated fatty acids) | 12.8 g (7.8 g) |
| Carbohydrates (of which sugars) | 56.6 g (29.9g) |
| Fiber | 3.5 g |
| Proteins | 7.2 g |
| Salt | 0.49 g |
Aboved tests were conducted in laboratory conditions and for an extensive undertaking may be treated as guidelines only. For industrial requirements, individual parameters of the product have to be approved.
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