Ingredients

Group Cookies
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.125
50
BAKELS SHORTENING
0.125
50
Eggs
0.025
10
BAKELS BALEC LACTO ALBUMEN
0.004
1.66
Water
0.021
8.34
BAKELS OVALETT
0.002
0.7
Baking soda
0.001
0.56
Sugar
0.209
83.4
Total Weight: 0.762

Method

How to do it:

1. Mix Butta Butteroil Substitute, Bakels Shortening, sugar, and Ovalett on medium speed until light and fluffy.
2. Add dry ingredients alternately with eggs and *Balec solution.
3. Continue mixing on medium speed.
4. Pipe in ungreased cookie sheet.
5. Bake at 190ºC or until done.

*Balec solution: Dissolve 4.2g Balec Lacto Albumen in 20.9g water.

Yield

25 pieces x 30g dough

Ingredients

Group Cookies
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.125
50
BAKELS SHORTENING
0.125
50
Eggs
0.025
10
BAKELS BALEC LACTO ALBUMEN
0.004
1.66
Water
0.021
8.34
BAKELS OVALETT
0.002
0.7
Baking soda
0.001
0.56
Sugar
0.209
83.4
Total Weight: 0.762

Method

How to do it:

1. Mix Butta Butteroil Substitute, Bakels Shortening, sugar, and Ovalett on medium speed until light and fluffy.
2. Add dry ingredients alternately with eggs and *Balec solution.
3. Continue mixing on medium speed.
4. Pipe in ungreased cookie sheet.
5. Bake at 190ºC or until done.

*Balec solution: Dissolve 4.2g Balec Lacto Albumen in 20.9g water.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cookies

Finished Product

Finished Product

Cookies