Scribd
Upload
187 views1 page

0142 Danish Butter Cookies - Ref W Butter and Vegetable Fat and Alt With NCB - 2014.05.09

The document describes testing the replacement of butter with vegetable fat in Danish butter cookies and adding NCB to maintain the buttery taste. Two recipes are provided, one with butter and one with vegetable fat and the addition of 0.8% NCB 350 and 0.2% NCB 100/150 to the second recipe to retain the buttery flavor from replacing the butter. The process involves thoroughly mixing the ingredients and baking the cookies for 8-10 minutes at 200-220°C.

Uploaded by

MonicaAdelia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
187 views1 page

0142 Danish Butter Cookies - Ref W Butter and Vegetable Fat and Alt With NCB - 2014.05.09

The document describes testing the replacement of butter with vegetable fat in Danish butter cookies and adding NCB to maintain the buttery taste. Two recipes are provided, one with butter and one with vegetable fat and the addition of 0.8% NCB 350 and 0.2% NCB 100/150 to the second recipe to retain the buttery flavor from replacing the butter. The process involves thoroughly mixing the ingredients and baking the cookies for 8-10 minutes at 200-220°C.

Uploaded by

MonicaAdelia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

Danish Butter Cookies

- Replacement of butter by vegetable fat to reduce price


- Addition of NCB to keep buttery and rich taste
Ingredients

Reference Reference Sample Sample


w/butter w/veg. Fat w/NCB 350* w/NCB 350
& NCB 100/150**
- - 0.90 % 0.80 % Lactosan Natural Culinary Booster NCB 350
- - - 0.20 % Lactosan Natural Culinary Booster NCB 100/150
46.95 % 46.95 % 46.50 % 46.45 % Soft wheat flour
8.40 % 8.40 % 8.40 % 8.40 % Sugar, powdered
14.00 % 14.00 % 14.00 % 14.00 % Sugar
27.05 % - - - Butter
- 22.25 % 21.80 % 21.75 % Vegetable fat (Akobake)
- 4.80 % 4.80 % 4.80 % Water
3.30 % 3.30 % 3.30 % 3.30 % Pasteurized whole egg, liquid
0.20 % 0.20 % 0.20 % 0.20 % Bourbon vanilla powder
0.10 % 0.10 % 0.10 % 0.10 % Salt
------------- ------------- ------------- --------------
100.0 100.00 % 100.00 % 100.00 %

* NCB 350 gives a buttery note and harmony to the taste


** NCB 350 and NCB 100 in combination gives a buttery note and harmony to the taste as well as a
sweet note

Process

1. Mix all ingredients thoroughly for approx. 6 minutes.


2. Deposit the dough.
o
3. Bake at approx. 200-220 C for approx. 8-10 minutes.

IH/ch/0142
09.05.2014

Information contained herein has been compiled from sources considered to be dependable and is accurate and LACTOSAN A/S Tel: +45 63 620 520
reliable to the best of our knowledge and belief. Since conditions of use of this information or use of material supplied Nordbakken 2 Fax: +45 62 623 526
by us are not under our control, we disclaim all warranties, whether express or implied, including without limitation any DK-5750 Ringe www.lactosan.com
warranty of merchantability or fitness for any particular purpose Denmark [email protected]

You might also like