Powder basis for muffins’ preparation.
• Guarantees excellent volume
• Standardize kiln development (all perfect)
• Extended shelf life and freshness of the product
• Highly versatile: can be flavored and enriched with inclusions
HOW TO USE
- MUFFIN ESTRATTO 10,000 Kg
- Flour «00» 6,000 Kg
- Sugar 8,600 Kg
- Wheat Starch 0,700 Kg
- Eggs 10,000 Kg
- Water 6,500 l
- Sunflower Oil 10,000 l
- Low Fat Natural Yogurt 2,800 Kg
Put the eggs, water and the yogurt in the food processor.
Dose the powders and mix in the food processor for 3 min. at 2° speed.
Add the sunflower oil and mix for 1 min. at 1° speed.
Pour 90g of dough into the tulips cups (for¾ of their capacity).
Baked at 200°C (static oven) for 32 minutes (valve closed for 28 minutes and open for 4 minutes).
Cup cakes, Frollini, Cakes.