Muesli & cranberries cookie

Moisture management

Muesli & cranberries cookie

Ingredion Ingredients Used: QUIK TEX 3331 - 12180303 NATIONAL 78-0148 - 06842302

Oat meal cookies with raisins and cranberries on light gray background and blue napkin. Health breakfast or snack concept
nutritionals
Oat meal cookies with raisins and cranberries on light gray background and blue napkin. Health breakfast or snack concept
nutritionals

Formulation Instructions

Formula

-

Ingredient Amount % as is
Part A:
Flour, wheat 30.00
QUIK Tex 3331 Starch 1.70
NATIONAL 78-0148 Starch 1.70
Salt 0.34
Dextrose 0.34
Part B:
High fructose syrup, 42 20.20
Butter, unsalted 16.85
Sugar, brown, light 9.45
Vanilla extract 0.35
Lecithin, soy 0.07
Part C:
Egg, whole 5.00
Part D:
Water 3.38
Sodium bicarbonate 0.27
Part E:
Muesli 6.70
Cranberries, dried 3.65
TOTAL 100

Preparation

  1. Blend all ingredients in Part A.
  2. Dissolve sodium bicarbonate in water from Part D.
  3. Mix ingredients in Part B at low speed for 1 minute.
  4. Increase to high speed and mix for 4-6 minutes.
  5. Add egg slowly. Mix at low speed for 1 minute.
  6. Add dry ingredients from Step 1.
  7. Slowly add sodium bicarbonate solution and continue mixing for another 1 minute.
  8. Add muesli and cranberries from Part E.
  9. Refrigerate dough for 40 minutes.
  10. Scale to 10g per piece and flatten with spatula.
  11. Bake at 210°C (top heat) and 180°C (bottom heat) for 10-11 minutes.
  12. Cool, pack and seal.

Guidelines

Moisture content of the cookie is approximately 10-12%.

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