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Our Application11

Cupcake with EM Cream Butter Concentrate Powder (A)

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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