| Margarine |
90 |
17.90 |
| Granulated sugar |
10 |
1.99 |
| Brown sugar |
50 |
9.94 |
| Salt |
.5 |
.10 |
| Invert syrup |
20 |
3.98 |
| Honey |
12.5 |
2.49 |
| Molasses |
4 |
.80 |
| Raisin paste |
20 |
3.98 |
| Ingredients |
Bakers % |
Total % |
| Vanilla |
1.8 |
0.36 |
| Cinnamon |
0.7 |
0.14 |
| Whole liquid eggs |
25 |
4.97 |
| Glycerine |
8 |
1.59 |
| Ingredients |
Bakers % |
Total % |
| Oats, baby rolled flakes |
75 |
14.9 |
| Cookie flour |
100 |
19.89 |
| Baking powder |
1.8 |
.36 |
| Sodium bicarbonate |
1 |
.20 |
| Pre-gel starch |
2.5 |
0.5 |
| Ingredients |
Bakers % |
Total % |
| Raisins |
80 |
15.9 |
- Mix first group of ingredients for one minute on low speed then scrape and mix for two minutes on medium
- Add second group of ingredients and mix for one minute on low speed then scrape and mix for two minutes on medium
- Add oats and mix for one minute on low speed then scrape and mix for one minute on low speed.
- Add the fourth group of ingredients and mix for one minute on low speed
- Add raisins and mix 30 seconds on low speed
- 16 minutes at 380°F on double sheet pan with paper liner
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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