Biscuit with no added sugar lemon filling

Contact Us Find an Innovation Center

Reduced sugar

Biscuit with no added sugar lemon filling

Ingredion Ingredients Used: ERYSTA C100 - 70000216 HI-MAIZE® 260 - 22000B01

Contact Us

Recipe

Reduced sugar biscuit

-

Ingredient	%
Wheat flour, type 405	41.76
Butter	16.60
ERYSTA® C 100 erythritol	10.50
Sugar, icing	9.00
HI-MAIZE® 260 starch	9.00
Whole egg, pasteurised	8.50
Water	2.79
Vanillin sugar	1.50
Sodium bicarbonate	0.15
Salt	0.10
L(+)-Tartaric acid	0.07
Ammonium bicarbonate	0.03
TOTAL	100

Prev

1

Next

Preparation

Separately weigh out butter; the sugar with erythritol and vanillin sugar; liquid egg.
Weigh out rest of the dry ingredients together (flour, salt, starch, tartaric acid).
Weigh out water and dissolve sodium bicarbonate and ammonium bicarbonate.
Mix butter and sugar/erythritol creamy, add the egg until homogenous, add the dry ingredients until homogenous.
Add water with the baking powders in the end and mix until it crumbles.
Sheet the product to 4-5 mm on the dough sheeter.
Cut with a biscuit stamp and put on a tray with baking paper.
Bake in the convection oven at 165 °C with fan speed 2 for 12 min.

Lemon filling

-

Ingredient	%
Vegetable fats and oils	61.39
ERYSTA® C100 erythritol	33.65
Milk powder, skimmed	4.55
Lecithin, soy	0.37
Lemon flavour powder	0.05
TOTAL	100

Prev

1

Next

Blend dry ingredients.
Melt fats.
Add the dry blend to the melted fats and mix homogeneously (3 minutes in a planetary mixer with whisk).

Complete biscuit

-

Ingredient	%
Reduced sugar biscuit	90.00
Lemon filling	10.00
TOTAL	100

Prev

1

Next

Spread filling onto a biscuit and put another biscuit on top.
Pack in plastic backs and seal.

PDF disclaimer