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EM Dairy Flavoring Powder
Our Application11

Hokkaido Cheese Cake

RAW MATERIAL

QUANTITY/g

PERCENTAGE

*Sweet Cream Powder Preparation CM71010N1*

422.54

6.43%

Whole egg

1690.14

25.72%

Egg yolk

112.68

1.71%

Sugar

1126.76

17.15%

Low gluten flour

1000

15.22%

Baking powder

14.08

0.21%

Cake emulsifier

28.17

0.43%

Butter

1056.34

16.08%

Salt

7.04

0.11%

Skin

Sugar fine

211.27

3.22%

Butter

253.52

3.86%

Low gluten flour

140.85

2.14%

Skim milk powder

211.27

3.22%

Custard powder

70.42

1.07%

Egg yolk

225.35

3.43%

Total

6570.43

100.00%


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Tel: +41 41 7602580
Fax:+41 41 7602586
Email:info@ibtinterbiotech.com