Unicell Fiber for muffins

4 marca 2018 |Comments:0
Tags: bakery

No.	Ingredient	Quantity in grams
1	Wheat flour, type 550	270.00
2	Milk 3,2% fat	250.00
3	Sugar	120.00
4	Eggs	110.00
5	Butter/Margarine	60.00
6	BF/OF/PF/WF 90	20.00
7	Baking powder	10.00
8	Salt	1.00
9	Flavor	1.80
10	Water	20.00
	Total	862.80

Advantages of using Unicell fibers:

Increased volume (by approx 12%)
Decreased weight loss during baking
Springy consistency
Improved nutritional profile
Possible declaration: „Source of fibre”*

* in EU (Reg 1924/2006)

Recommended fibers: BF/OF/PF/WF 90, BF/OF/PF/WF 200

Potential clients:

confectioneries, bakeries

Nutrition information per 100 g of finished product (in accordance with EU Regulation No. 1169/2011)

Nutrient	Content
Energy	1281 kJ/305 kcal
Fat, including saturated fatty acids	9.5 g (5.6 g)
Carbohydrates, including sugars	45.8 g (18.9 g)
Fiber	3.5 g
Proteins	7.3 g
Salt	0.63 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.