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.
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