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Biscuit with no added sugar lemon filling

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Reduced sugar

Biscuit with no added sugar lemon filling

Ingredion Ingredients Used: ERYSTA C100 - 70000216 HI-MAIZE® 260 - 22000B01

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Formulation Instructions

Recipe

Reduced sugar biscuit

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Ingredient %
Wheat flour, type 405 41.76
Butter 16.60
ERYSTA® C 100 erythritol 10.50
Sugar, icing 9.00
HI-MAIZE® 260 starch 9.00
Whole egg, pasteurised 8.50
Water 2.79
Vanillin sugar 1.50
Sodium bicarbonate 0.15
Salt 0.10
L(+)-Tartaric acid 0.07
Ammonium bicarbonate 0.03
TOTAL 100

Preparation

Reduced sugar biscuit

  1. Separately weigh out butter; the sugar with erythritol and vanillin sugar; liquid egg.
  2. Weigh out rest of the dry ingredients together (flour, salt, starch, tartaric acid).
  3. Weigh out water and dissolve sodium bicarbonate and ammonium bicarbonate.
  4. Mix butter and sugar/erythritol creamy, add the egg until homogenous, add the dry ingredients until homogenous.
  5. Add water with the baking powders in the end and mix until it crumbles.
  6. Sheet the product to 4-5 mm on the dough sheeter.
  7. Cut with a biscuit stamp and put on a tray with baking paper.
  8. Bake in the convection oven at 165 °C with fan speed 2 for 12 min.

Lemon filling

  1. Blend dry ingredients.
  2. Melt fats.
  3. Add the dry blend to the melted fats and mix homogeneously (3 minutes in a planetary mixer with whisk).

Biscuit assembly

  1. Spread filling onto a biscuit and put another biscuit on top.
  2. Pack in plastic backs and seal.

Lemon filling

-

Ingredient %
Vegetable fats and oils 61.39
ERYSTA® C100 erythritol 33.65
Milk powder, skimmed 4.55
Lecithin, soy 0.37
Lemon flavour powder 0.05
TOTAL 100

Complete biscuit

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Ingredient %
Reduced sugar biscuit 90.00
Lemon filling 10.00
TOTAL 100

Featured ingredients

ERYSTA® C100 Erythritol

ERYSTA® C100 Erythritol is a polyol produced by fermentation that enables manufacturers to achieve energy reduction or no added sugar claims in multiple applications by reducing or replacing sugar. ERYSTA® C100 Erythritol supports functional build back and sweetness, enabling manufacturers to create reduced sugar products without compromising on textural and functional properties.

ERYSTA® Erythritol sweetener is available in C40 crystalline particle size and C100 fine particle size. Explore the range and discover how ERYSTA® can help you achieve multiple health-related claims.

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HI-MAIZE® 260 resistant starch

Derived from Ingredion’s proprietary high amylose maize, HI-MAIZE® 260 resistant starch is dietary fibre which enhances the nutritional profile of everyday foods such as white bread, muffins, crackers, cakes and pasta. 

Comprising approximately 53% resistant starch (dietary fibre) and 40% digestible starch, HI-MAIZE® 260 resistant starch can be easily added to standard recipe formulations by partially replacing regular flour. Plus, as HI-MAIZE® 260 resistant starch contains fewer calories than flour, it enhances the nutritional profile of the food.

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