Unicell Fiber for oatmeal cookies

4 marca 2018 | Comments: 0
Tags: bakery

No.	Ingredient	Quantity in grams
1	Quick oats	250.00
2	Butter/margarine	200.00
3	Wheat flour	150.00
4	Sugar	170.00
5	Eggs	55.00
6	BF/OF/PF/WF 200	20.00
7	Dried cranberries	20.00
8	Baking powder	4.00
9	Soda	2.50
10	Flavor	As needed
	Total	871.50

Advantages of using Unicell fibers:

Baking – using fiber substantially improves the final shape (cookies do not “spill” in the oven) and reduces significantly weight loss during thermal processing
Prolonged product freshness
Transportation and storage – increased resistance to mechanical damage, Consumption – cookies with fiber have been assessed as „more dense and complete”
Structure: more dense, less crusty; however, dough still remains “crusty” (not elastic)
Salutogenic properties: reduced calorific value by about 5%, substantially
Improved nutritional profile
Possible declaration: „Source of fibre”*

* in EU (Reg 1924/2006

Recommended fibers: BF/OF/PF/WF200

Potential clients:

confectioneries, bakeries

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

Nutrient	Content
Energy	2164 kJ/517 kcal
Fat (of which saturated fatty acids)	25.7 g (15.5 g)
Carbohydrates (of which sugars)	61.0 g (25.8 g)
Fiber	5.5 g
Proteins	7.7 g
Salt	0.44 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.