Confectionary product

Confectionary product

A cake batter or sponge comprising 2.4-7.2 parts by weight (PBW) oligofructose; 4.2-5.3 PBW soluble corn fibre; 0.8-3 PBW starch; 8-18 PBW fat; and 8-23 PBW sugar. The fat may comprise/consist of plant-based oil. The sugar may comprise/consist of sucrose. The cake batter may comprise flour and egg,...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: Teresa Cruces, Amy Kavanagh
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:A cake batter or sponge comprising 2.4-7.2 parts by weight (PBW) oligofructose; 4.2-5.3 PBW soluble corn fibre; 0.8-3 PBW starch; 8-18 PBW fat; and 8-23 PBW sugar. The fat may comprise/consist of plant-based oil. The sugar may comprise/consist of sucrose. The cake batter may comprise flour and egg, further comprising 15-26 PBW flour, suitably wheat flour, and 1.3-3.0 PBW egg. The cake batter may comprise: 2.4-2.7 PBW oligofructose; 4.7-5.2 PBW soluble corn fibre; 1.2-2.5 PBW starch; 10-12 PBW fat; 15-19 PBW sugar. The cake sponge may comprise: 2.4-2.7 PBW oligofructose; 4.7-5.2 PBW soluble corn fibre; 1.2-2.5 PBW starch; 10-12 PBW fat; and 15-19 PBW sugar. A cake filling comprising 20-25 PBW starch; 7.5-9 PBW acacia fibre; 35-50 PBW maltitol; 5-8 parts PBW fat. The cake filling fat may comprise/consist of plant-based oil and may comprise 2.5-3.5 PBW calcium carbonate. The complete cake may comprise no more than 10 wt% polyols.