Affordability
Bake stable caramel filling - medium solids
Ingredion Ingredients Used:
THERMTEX® - 06811104 [class: text-link]
Formula
Ingredient
Amount
% as is
Water
40.80
Sugar, granulated
40.00
Vegetable fat
8.70
Milk powder, skimmed
3.50
Stabiliser system for bakery fillings
1.00
Caramel colour
1.00
Caramel flavour
0.35
Salt
0.20
Citric acid monohydrate
0.15
Potassium sorbate
0.10
Total
100
Preparation
1. Disperse the stabiliser into water and mix at high speed for 15 minutes
2. Add starches and 1/2 of sugar, milk powder and heat to 45°C
3. Add melted fat (45°C)
4. Heat up to 50°C and mix at high speed for 15 minutes
5. Heat up to 85-90°C, add the rest of sugar
6. Hot fill and cool down
Ingredients
Water, Sugar, Vegetable Fat, Modified Corn Starch, Skimmed Milk Powder, Stabilisers: Microcrystalline Cellulose, Sodium Carboxy Methyl Cellulose, Xanthan Gum, Colour: Ammonia Caramel, Caramel Flavour, Salt, Acidity Regulator: Citric Acid, Preservative: Potassium Sorbate
Supplier information
Stabiliser system for bakery fillings is Avicel-plus® GP 7315 from FMC
Customers are advised to satisfy themselves regarding the use, labelling and suitability of Ingredion’s products in their final products. In particular, food additives (for example, sweeteners) should be used in accordance with relevant local Regulations.