Moisture management

Madeleine cake

Ingredion Ingredients Used: H-50 - 12175300

French cookies Madeleine in the form of shells
French cookies Madeleine in the form of shells



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


  1. Blend all ingredients in Part A, sieve and set aside.
  2. Melt the butter in Part D.
  3. Mix Part C at high speed for 1 minute.
  4. Add Part A and Part B. Mix at low speed for 1 minute.
  5. Increase to high speed and mix for 3 minutes 30 seconds.
  6. Fold in melted butter manually.
  7. Scale batter to 15g (75% of the mould) into madeleine moulds.
  8. Bake at 200°C (top heat) and 150°C (bottom heat) for 6 minutes.
  9.  Continue baking at 180°C (top and bottom heat) for another 10 minutes.
  10. Unmould, allow to cool down on wire rack for 30 minutes and pack.


Ensure water activity of the madeleine cake is <0.76 to produce shelf-stable cake.

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