|
|
| Stage 1 |
| Soy oil |
20 |
9.59 |
| Granulated sugar |
40 |
19.17 |
| Salt |
0.79 |
0.38 |
| Lecithin |
1 |
0.50 |
| GMS 90 |
0.5 |
0.24 |
| Raisin paste |
10 |
4.79 |
| Stage 2 |
| Honey |
10 |
4.79 |
| Glycerin |
5 |
2.40 |
| Vanilla |
0.4 |
0.19 |
| Water (to dissolve sorbate) |
1 |
0.50 |
| Potassium sorbate |
0.14 |
0.07 |
| Stage 3 |
| Wheat Bran |
2 |
0.96 |
| Rolled oats, baby flakes |
10 |
4.79 |
| Cookie flour |
90 |
43.14 |
| Nonfat dry milk |
2 |
0.96 |
| Sodium bicarbonate |
0.8 |
0.38 |
| Water |
15 |
7.19 |
| Total batch weight |
208.63 |
100.04 |
- Mix stage 1 ingredients for one minute, scrape and mix for two minutes, scrape, and mix for one minute
- Add stage 2 ingredients and mix for one minute, scrape, and mix for two minutes
- Add stage 3 ingredients and mix for one minute, scrape and mix for two minutes, scrape and mix for two and-a-half minutes
Desired temperature of the dough after mixing is 84°-88°F
- Dependent on specific makeup equipment. This formula was created using a Rheon co-extruder.
| Filling |
7 |
| Converyor speed |
4 |
| Auger speed |
3A |
| Filling Nozzle |
10mm |
| Sie Nozzle |
26 or 22mm (when filling has lot of flow) |
- Conveyor should have starch on bottom and top. Brush starch off before cutting Cut into 3.5-inch bars, flatten to 1.5 inches
- Target proportions are 35% filling, 65% jacket (take bar weight before baking, cut open and remove
and weigh the filling. The weight of the filling / weight of the bar x 100 = % filling.
- Eight minutes (door open on back of oven Zone 2)
| Top |
440 |
530 |
550 |
| Bottom |
350 |
340 |
440 |
This formula is designed to be tested in a commercial bakery's research and development lab, and then scaled up for mass production depending on a bakery's equipment and specific formulation needs. For more technical information on this formula please contact us.
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