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Ingredient | Amount | % as is |
---|---|---|
Part A: | ||
Flour, wheat | 22.25 | |
Sugar, icing | 21.10 | |
H-50 Starch | 1.20 | |
Emulsifier | 0.82 | |
Baking powder | 0.70 | |
Salt | 0.23 | |
Part B: | ||
Glycerine | 5.87 | |
High fructose syrup, 42 | 3.29 | |
Sorbitol | 2.35 | |
Part C: | ||
Egg, whole | 23.50 | |
Vanilla extract | 0.60 | |
Potassium sorbate | 0.09 | |
Part D: | ||
Butter, unsalted | 18.00 | |
TOTAL | 100 |
Ensure water activity of the madeleine cake is <0.76 to produce shelf-stable cake.
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