Unicell Fiber for pastry with fruits
4 marca 2018 | Comments: 0
Tags: bakery
Tags: bakery
Shortcrust pastry
| No. | Ingredient | Quantity in grams |
|---|---|---|
| 1 | Wheat flour, type 480 | 203.70 |
| 2 | Butter | 120.00 |
| 3 | Sugar | 70.00 |
| 4 | Whole egg | 55.00 |
| 5 | Baking powder | 5.00 |
| 6 | BF/OF/PF/WF 200 | 6.30 |
| 7 | Flavor | as needed |
| Total | 460.00 |
Fruit filling
| No. | Ingredient | Quantity in grams |
|---|---|---|
| 1 | Roasted apples (without sugar) | 390.00 |
| 2 | Sugar | 50.00 |
| 3 | BF/OF/PF/OF 200 | 14.25 |
| 4 | Fresh drilled purple plums | 145.00 |
| Total | 599.25 |
Advantages of using Unicell fibers in dough:
- During kneading and forming – facilitates kneading, reduces the viscosity of dough, reduces dusting
- Transportation and storage – increased resistance to mechanical damage
- Improved structure of the finished product
Advantages of using Unicell fibers in fruit filling:
- Reduced leakage
- Reduces fruit juice spillage and related dough maceration
- Consumption – improves the feeling of fruit filling density
- A more favorable nutritional profile
- Possible declaration: „Source of fibre”*
* in EU (Reg 1924/2006)
Recommended fibers: BBF/OF/PF/WF 200
Potential clients:
- confectionary facilities, bakeries
Nutrition information per 100 g of finished product (in accordance with EU Regulation No. 1169/2011)
| Nutrient | Content |
|---|---|
| Energy | 1049 kJ/251 kcal |
| Fat (of which saturated fatty acids) | 10.9 g (6.8 g) |
| Carbohydrates (of which sugars) | 33.0 g (18.3 g) |
| Fiber | 3.6 g |
| Proteins | 3.3 g |
| Salt | 0.18 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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