Moisture management
Muesli & cranberries cookie
Ingredion Ingredients Used:
QUIK TEX 3331 - 12180303 [class: text-link]
Formulation Instructions
Formula
Ingredient
Amount
% as is
Part A:
Flour, wheat
30.00
1.70
Salt
0.34
Dextrose
0.34
Part B:
High fructose syrup, 42
20.20
Butter, unsalted
16.85
Sugar, brown, light
9.45
Vanilla extract
0.35
Lecithin, soy
0.07
Part C:
Egg, whole
5.00
Part D:
Water
3.38
Sodium bicarbonate
0.27
Part E:
Muesli
6.70
Cranberries, dried
3.65
TOTAL
100
Preparation
1. Blend all ingredients in Part A.
2. Dissolve sodium bicarbonate in water from Part D.
3. Mix ingredients in Part B at low speed for 1 minute.
4. Increase to high speed and mix for 4-6 minutes.
5. Add egg slowly. Mix at low speed for 1 minute.
6. Add dry ingredients from Step 1.
7. Slowly add sodium bicarbonate solution and continue mixing for another 1 minute.
8. Add muesli and cranberries from Part E.
9. Refrigerate dough for 40 minutes.
10. Scale to 10g per piece and flatten with spatula.
11. Bake at 210°C (top heat) and 180°C (bottom heat) for 10-11 minutes.
12. Cool, pack and seal.
Guidelines
Moisture content of the cookie is approximately 10-12%.