Reduced sugar
Biscuit with no added sugar lemon filling
Ingredion Ingredients Used:
ERYSTA C100 - 70000216 [class: text-link]
Formulation Instructions
Recipe
Reduced sugar biscuit
Ingredient
%
Wheat flour, type 405
41.76
Butter
16.60
10.50
Sugar, icing
9.00
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
Lemon filling
Ingredient
%
Vegetable fats and oils
61.39
33.65
Milk powder, skimmed
4.55
Lecithin, soy
0.37
Lemon flavour powder
0.05
TOTAL
100
Complete biscuit
Ingredient
%
Reduced sugar biscuit
90.00
Lemon filling
10.00
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.