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Our Application11

Cookie with Butter Oil Blend & Cream Butter Powder

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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