Cookie And Cake

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EM Cheddar Cheese Powder EM Gouda Cheese Powder EM Mascarpone Cheese Powder EM Mellow Cheese Powder

EM Cheddar Cheese Powder EM Gouda Cheese Powder EM Mascarpone Cheese Powder EM Mellow Cheese Powder EM Parmesan Cheese Powder

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Gouda Cheese Filling for Sandwich and Waffel Mellow Cheese Filling for Sandwich and Waffel Parmesan Cheese Filling for Sandwich and Waffel Yogurt Filling for Sandwich and Waffel Cheddar Cheese Filling for Sandwich and Waffel Fresh Milk-Cream Filling for Sandwich and Waffel Gouda Cheese Filling for Sandwich and Waffel Mellow Cheese Filling for Sandwich and Waffel Parmesan Cheese Filling for Sandwich and Waffel Yogurt Filling for Sandwich and Waffel

Cookie with Premium Butter Oil Substitute Cookie with Butter Oil Blend & Cream Butter Powder Cookie with Cream Butter Powder Cookie with Unsalted Butter Blend & EM Cream Butter Powder Cupcake with EM Cream Butter Concentrate Powder (A) Cupcake with Cheddar Cheese Powder (B) Cake with Unsalted Butter Blend & Cream Butter Powder Hokkaido Cheese Cake

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Yogurt Popsicle

Cake with Unsalted Butter Blend & Cream Butter Powder

Application Formulation

RAW MATERIAL	QUANTITY/g	PERCENTAGE
*Enzyme Modified Cream Butter Concentrate Powder CM71028*	13.5	3.37%
*Unsalted Butter Blend*	100	25.00%
Sugar Powder	100	25.00%
Low gluten flour	90	21.62%
Egg	100	25.00%
Total	400	100.00%

* IBT Product

Process

1. Add all the raw material except the oil, and whipping well;

2. Add the oil into slowly;

3. Pull into the paper cup by pastry bag;

4. Up 170~180℃, down 150~160℃, 10~15min.

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Technology Background

IBT - InterBioTech AG

Addr:Salvemattweg 11, CH-6340 Baar, Switzerland

Tel: +41 41 7602580

Fax:+41 41 7602586

Email:info@ibtinterbiotech.com

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