Chocolate cookies

Formulation Instructions

Ingredient	%
Part A:
Sugar, granulated	17.12
Shortening	10.76
Lecithin, soy	0.24
Part B:
High fructose syrup, 42	2.45
Flavour, vanilla	0.01
Part C:
HOMECRAFT® Create GF 20 Flour	47.94
Cocoa, powder, unsweetened, natural	5.87
Milk, whole, powder	1.47
PRECISA® Crisp 330 Texturiser	0.98
Sodium bicarbonate	0.49
Salt	0.39
Ticaxan® Xanthan VI Stabiliser System	0.05
Part D:
Water	11.74
Ammonium bicarbonate	0.49
TOTAL	100

Use part of the water in Part D to dissolve ammonium bicarbonate. Set aside.
Dry blend HOMECRAFT® Create GF 20 Flour, PRECISA® Crisp 330 Texturiser, Ticaxan® Xanthan VI Stabiliser System and all other Part C ingredients homogenously. Sieve and set aside.
Cream ingredients in Part A using the paddle attachment at high speed for 15 minutes until smooth.
Add Part B and mix at low speed for 1 minute.
Add Part C from Step 2 and mix at low speed for 2 minutes.
Add ammonium bicarbonate solution and the remaining water. Mix at low speed for 2 minutes until cookie dough is well developed.
Roll the cookie dough to 3-4mm. Cut the cookie dough to 4g per piece.
Bake at 180°C (top and bottom heat) for 11 minutes.
Cool, pack and seal.

Fuji Oil Bake Master Brand Shortening, Product #1030LT

PDF disclaimer