Unicell Fiber for pancakes
4 marca 2018 |Comments:0
Tags: bakery
Tags: bakery
| No. | Ingredient | Quantity in grams |
|---|---|---|
| 1 | Wheat flour, type 550 | 31.30 |
| 2 | Milk, 2% fat | 41.20 |
| 3 | Eggs | 12.35 |
| 4 | Butter | 7.70 |
| 5 | BF/OF/PF/WF 200 | 1.65 |
| 6 | Sugar | 4.10 |
| 7 | Baking powder | 1.55 |
| 8 | Salt | 0.10 |
| 9 | Flavor | 0.10 |
| Total | 100.00 |
Advantages of using Unicell fibers:
- Increased volume
- Improved structure of the finished product
- Increased feeling of satiation
- Improved nutritional profile
Recommended fibers: BF/OF/PF/WF 200
Potential clients:
- manufacturers of ready-to-use mixes, producers of ready meals
Nutrition information per 100 g of finished product (in accordance with EU Regulation No. 1169/2011)
| Nutrient | Content |
|---|---|
| Energy | 1097 kJ/262 kcal |
| Fat (of which saturated fatty acids) | 10.3 g (6.0 g) |
| Carbohydrates (of which sugars) | 33.4 g (7.9 g) |
| Fiber | 2.6 g |
| Proteins | 7.6 g |
| Salt | 0.72 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.
read also
