Cookies

Formulation Instructions

Ingredient	%
Part A:
Shortening	17.980
Sugar, icing	10.790
Sugar, granulated	2.700
Syrup, glucose, 42DE	2.250
Flavour, vanilla	0.220
Lecithin, soy	0.090
Part B:
Stevia blend	0.006
Part C:
Flour, wheat	44.940
POLIDEX™ fiber type III polydextrose	4.490
VITESSENCE® Pulse 1803A Pea Protein Isolate	2.250
Milk, whole, powder	2.250
Starch, corn	0.900
Starch, tapioca	0.900
Salt	0.290
Sodium bicarbonate	0.130
Sodium acid pyrophosphate (SAPP) 28	0.040
Part D:
Water	9.554
Ammonium bicarbonate	0.220
TOTAL	100

Dissolve ammonium bicarbonate with some part of water from Part D.
Cream Part A at high speed for 5 minutes. Add in Part B and mix at low speed for 1 minute.
Sieve Part C and add to Step 2, mix at low speed for 1 minute.
Add ammonium bicarbonate solution and remaining water. Mix at low speed for 3 minutes until dough is well-mixed.
Roll the cookie dough to a thickness of 4-4.5mm.
Cut the cookie into desired shape.
Bake at 190°C (top heat) and 180°C (bottom heat) for 14 minutes.
Dry the cookie at 150°C for 5 minutes.
Cool, pack and seal.

This recipe is good for rotary moulded cookies.

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