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

Cookie with Butter Oil Blend & Cream Butter Powder

Application Formulation

RAW MATERIAL	QUANTITY/g	PERCENTAGE
*Enzyme Modified Cream Butter Concentrated Powder M71028*	12	0.85%
*Butter Oil Blend*	480	34.02%
Sugar Powder	200	14.17%
Low gluten flour	518	36.71%
Starch	66	4.68%
Milk	130	9.21%
Salt	5	0.35%
Total	1411	100.00%

* IBT Product

Process
1. Mix the butter and sugar, salt, and whipping well;
2. Add the milk into it and mix well;
3. Add the powder form into it and mix well;
4. Pull on the baking tray by pastry bag;
5. Up 150℃, down 120℃, 20min.

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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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