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Madeleine cake

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Moisture management

Madeleine cake

Ingredion Ingredients Used: H-50 - 12175300

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nutritionals
nutritionals

Formulation Instructions

Formula

-

Ingredient Amount % as is
Part A:
Flour, wheat 22.25
Sugar, icing 21.10
H-50 Starch 1.20
Emulsifier 0.82
Baking powder 0.70
Salt 0.23
Part B:
Glycerine 5.87
High fructose syrup, 42 3.29
Sorbitol 2.35
Part C:
Egg, whole 23.50
Vanilla extract 0.60
Potassium sorbate 0.09
Part D:
Butter, unsalted 18.00
TOTAL 100

Preparation

  1. Blend all ingredients in Part A, sieve and set aside.
  2. Melt the butter in Part D.
  3. Mix Part C at high speed for 1 minute.
  4. Add Part A and Part B. Mix at low speed for 1 minute.
  5. Increase to high speed and mix for 3 minutes 30 seconds.
  6. Fold in melted butter manually.
  7. Scale batter to 15g (75% of the mould) into madeleine moulds.
  8. Bake at 200°C (top heat) and 150°C (bottom heat) for 6 minutes.
  9.  Continue baking at 180°C (top and bottom heat) for another 10 minutes.
  10. Unmould, allow to cool down on wire rack for 30 minutes and pack.

Guidelines

Ensure water activity of the madeleine cake is <0.76 to produce shelf-stable cake.

Featured ingredient

H-50 - 12175300

Product availability differs by market. Please reach out to Ingredion to find out what’s available in your country.

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