|
|
| Stage 1 |
|
|
| Bread flour |
70 |
24.3 |
| Yellow corn meal, coarse |
30 |
10.4 |
| Sugar, granulated sucrose |
33.6 |
11.7 |
| Baking powder |
5.75 |
2.0 |
| Salt |
2.5 |
0.9 |
| Mil, nonfat dry |
10 |
3.5 |
| Xanthan gum |
0.25 |
0.1 |
| Shortening, all-purpose |
24 |
8.3 |
| Stage 2 |
|
|
| Honey |
16 |
5.6 |
| Water |
60 |
20.8 |
| Vanilla |
1 |
0.3 |
| Stage 3 |
|
|
| Whole eggs, liquid |
35 |
12.1 |
| Total |
|
100 |
- Blend dry ingredients for one minute at speed 1
- Add shortening and blend for five minutes at speed 1
- Add Stage 2 ingredients and mix for one minute on speed 1 and scrape
- Mix for one minute on speed one. Add eggs and mix for three minutes on speed 1
- Desired temperature of the batter after mixing is 72°F ± 2°F.
- 55 grams of batter muffin for standard size muffins.
- 19 minutes at 360°F in paper lined pans.
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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