Cookie And Cake

Product Categories

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

Our Application11

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

> Application Center > Cookie And Cake

Yogurt Popsicle

Cupcake with EM Cream Butter Concentrate Powder (A)

Application Formulation

RAW MATERIAL	QUANTITY/g	PERCENTAGE
Enzyme Modified Cream Butter Concentrate Powder CM71028	6	0.60%
Whole egg	330	32.74%
Sugar	180	17.86%
Sorbitan liq. 75%	85	8.43%
Low gluten flour	125	12.40%
High gluten flour	100	9.92%
Stabilizer	25	2.48%
Salt	2	0.20%
Fresh milk	30	2.98%
Soy bean oil	125	12.40%
Total	1008	100.00%

* IBT Product

Process
1. Add all the raw material except the oil, and whipped well;
2. Add the oil slowly;
3. Pull into the paper pastry cup;
4. Baking 10~15min, up 170~180℃, down 150~160℃.

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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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