Soft cookies

Formulation Instructions

Ingredient	%
Part A:
PURITY® ALPHA 801 Flour	12.32
TEXFLO 3630 Starch	9.73
NOVELOSE® 3490 Starch	8.76
NOVATION® 4600 Starch	3.42
Salt	0.35
Dextrose monohydrate	0.35
Part B:
Butter, unsalted	20.55
Syrup, golden	13.70
Sugar, brown	9.59
Flavour, vanilla	0.35
Lecithin, soy	0.07
Part C:
Egg, whole	6.85
Part D:
Water	3.41
Sodium bicarbonate	0.28
Part E:
Rolled oats, quick cooking, gluten free	6.85
Raisins	3.42
TOTAL	100

Blend all ingredients in Part A.
Dissolve sodium bicarbonate in water from Part D.
Using the paddle attachement, mix the ingredients in Part B at low speed for 1 minute.
Increase to high speed and mix for 4-6 minutes.
Add egg slowly. Mix at low speed for 1 minute.
Add dry ingredients from Step 1.
Slowly add sodium bicarbonate solution and continue mixing for 20-30 seconds.
Add Part E and mix until well incorporated.
Refrigerate dough for 40 minutes.
Scale to 10g per piece and flatten with spatula.
Bake at 210°C (top heat) and 180°C (bottom heat) for 10-11 minutes.
Cool, pack and seal.

Moisture content of the cookie is approximately 10-12%.

PDF disclaimer