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Muffin
Foreword
Muffins are small, cup-shaped bread, often sweetened and usually
served hot.
Muffins are very popular in the United States, Canada, New Zealand,
and Australia, where they are often toasted then topped with butter
and/or jam.
They are also used in breakfast sandwiches with meat (bacon, ham, or
sausage), egg (fried, scrambled, poached or steam-poached) and / or
cheese. They are the basic ingredient in the traditional New York
brunch dish, Eggs Benedict.
Of course they are also very popular in the UK, where muffins are
occasionally served as a breakfast or teatime meal.
There are many varieties and flavours of muffins made with a specific
ingredient such as blueberries, chocolate chips, cucumbers, raspberry,
cinnamon, pumpkin, date, nut, lemon, banana, orange, peach, strawberry, boysenberry, almond, and carrot, baked into the muffin.
Muffins come contained in round sheets of paper, foil and metal.
Paper cups are used to line the bottoms of muffin pans, used in the baking phase to facilitate the easy removal of the finished pastry from
the muffin tin. The advantage to cooks is easier removal and cleanup,
more precise form, and moister muffins.
Muffin Varieties
The two basic muffin varieties are the English muffin and the Corn
muffin.
The "English muffin" is yeast leavened and predates the baking
powder leavened muffins. This produces a type of muffin with a thick,
fluffy pastry and is usually baked as a disk typically about 8 cm in
diameter. It is usually split into two, toasted and buttered, and is
vaguely similar to a crumpet. It can also be eaten cold with a hot drink
at coffee shops and diners.
The Corn Muffin (or American Style muffin) is the type very popular in
the United States. Though corn muffins can simply be muffin shaped
cornbread, corn muffins tend to be sweeter. Similar to the pan variety,
corn muffins can be eaten with butter or as a side dish with stews or
chilli.
History
The name seems to come from the French word moufflet which is a
term often applied to bread and means soft.
The two main types of muffins - English muffins and American style
muffins - vary not only in style and flavour, but also in history.
English muffins history dates back to the 10th and 11th centuries in
Wales. At that age they were cooked in muffin rings, which were
hooplike and placed directly on a stove or the bottom of a skillet.
In the Victorian the “downstairs” servants ate society muffins.
They surfaced and rose to prominence in Great Britain when members
of all classes of society became aware of its goodness. Once members
of the "upstairs" family tasted these rich muffins, they began to request
them for themselves - especially during teatime.
As a result of the English muffin becoming the "most fancied" bread
on the isle.
English muffin factories sprang up all over England. “Muffin men” could
be heard in the streets selling their muffins from wooden trays slung
around their necks. For teatime in private homes and clubs, the English
muffins would be split and toasted over an open fire and served in a
covered sterling dish alongside tea.
The prominence of the muffin men in English society was evident when
"Oh, do you know the muffin man" became a popular children's nursery
rhyme.
The popularity of the English muffin reached its zenith in Great Britain
during the years preceding World War I.
American style muffins are “quick breads”, i.e. made with no yeast,
made in individual moulds. They were not developed until the end of
the 18th century, when in America pearl ash was discovered.
Pearl ash is a refined form of potash (Potassium Carbonate), and it
produces carbon dioxide gas in dough.
In American Cookery (1796 - the first American cook book),
Amelia Simmons published recipes using pearl ash. Baking powder was
not developed commercially until 1857 (phosphate baking powder).
Curiosity Corner
Three states in the United States of America have adopted official
muffins.
In 1988 Minnesota has adopted the blueberry muffin as the official
state muffin.
Massachusetts in 1986 adopted the Corn Muffin as the official state
muffin.
Then in 1987 NewYork tppk on the Apple Muffin as its official muffin of
choice.
Ingredients
Flour - Sugar - Fats
Flour
Flour is the primary ingredient in baked products. In most cake-type
muffin it represents 30-40% of the total batter weight. Most muffin
formulas contain a blend of cake or pastry flour and higher protein
flour.
Flour contains starch and the proteins glutenin and gliadin, which hold
other ingredients together to provide structure to the final baked product. Hydration and heat promote gelatinization of starch, a process
that breaks hydrogen bonds, resulting in swelling of the starch granule,
which give the batter a more rigid structure.
Sugar
Sugar in muffins ranges from 50 to 70%, based on 100% flour.
Sugar contributes tenderness, crust colour, and moisture retention in
addition to a sweet taste.
It promotes tenderness by inhibiting hydration of flour proteins and
starch gelatinization.
It is hygroscopic and maintains freshness.
Chemical changes during baking
contribute to the characteristic
flavours and browning of muffins,
while caramelization is responsible
for their brown crust.
Reducing sugars - such as dextrose, corn syrup, or high fructose corn
syrup - are often added to muffins at 1-3% to increase crust colour.
Fats
A precious moisture retainer, fat is responsible for the eating qualities
of tenderness, flavour, texture, and characteristic mouthfeel.
It enhances the flavour since flavour components dissolve in fat.
Both shortening and vegetable oils are used in muffins. Muffins made
with reduced fat and polyunsaturated fatty acids were comparable in
sensory and physical characteristics to the standard muffin made with
shortening at 20%.
Leaving Agents
Loosening bakery products is one of the most important quality
demand made on bakery products. Without loosening agents the result
would be a bakery product of little volume with a dense crumb,
insufficient looseness, occasionally water stripes and tough
consistency.
Aerating could be achieved by:
1) Fermentation
Sugar + yeast → alcohol + CO2
2) The breaking disintegration of heat-sensitive substances in gases
such as ammonium bicarbonate.
NH4HCO3 → NH3 + H2O + CO2
3) Chemical reaction of acids or acid salts with sodium bicarbonate
Acid or Acid salt + NaHCO3 → NaX + H2O + CO2
Phosphoric acid salts are the most commonly used acid carrier for
baking powder.
The most well known and most widely used leaving acid is the acid
Sodium pyrophosphate (SAPP, E450(i)). Usually they are used in
combination with Sodium bicarbonate.
In general 40 g of a mixture (40% SAPP + 30% NaHCO3 + 30% carrier)
are generally enough to aerate a baking product based on 1 kg of flour.
In order to chose the right leaving agent, the main parameters taken
into consideration are the “Rate of Reaction” (ROR) and the
“Neutralization Value” (NV).
The “Rate of Reaction” is a characteristic feature to rate a leaving acid.
Measurement is done using a standardized dough at 27°C and 3
minutes kneading time. The dough reaction rate shows the amount of
carbon dioxide in % released from a given amount of Sodium
bicarbonate in 8 minutes under standardized conditions. Leaving acids
that react very fast - for instance, citric acid, tartar and monocalcium
phosphate monohydrate - release 60-70% of CO2 from a given amount
of Sodium Bicarbonate after only 8 minutes reaction time.
As opposed to this, delayed and strongly delayed reacting leaving
agents, like SAPP 22, release only 28% of CO2.
The reaction rate influences the pore structure of final product too.
Coarse pore structure is obtained with strongly delayed leavening
agent, while a fine pore structure is reached by the use of faster
reacting leavening acid.
Delayed reacting leavening acids provide for a long shelf life of ready
mixes and baking powder.
The “Neutralization Value” shows the amount of Sodium bicarbonate
necessary to completely neutralize 100g of leaving agent.
High NV of a leaving agent is equivalent to small amounts of leavening
agents compared with the Sodium bicarbonate. Examples of high NV
leavening agents are: citric acid, Sodium aluminium phosphate,
tartaric acid, monocalcium phosphate and acid sodium pyrophosphate;
while examples of low HV leavening agents are tartar and glucono
delta-lactone.
The neutralization value of a leavening acid is important for the
calculation of the amount of acid necessary to neutralize the sodium
bicarbonate.
The NV is calculated according to the following formula:
NV = (g NaHCO3/g acid ) x 100
Fast reacting leavening acid is suitable for flat bakery products like
biscuits or liquid waffle batters. Otherwise delayed reacting leavening
agents are suitable and recommended for bakery product of a large
volume like pound cakes and sponge cakes.
Maltitol
Maltitol is a sugar alcohol (a polyol) used as a sugar substitute. Polyols
are carbohydrates occurring naturally in various fruits and vegetables.
Maltitol is a hydrogenated disaccharide, consisting of glucose and
sorbitol. It is made from the hydrogenation of D-maltose. It has
75-90% of the sweetness of sucrose and nearly identical properties,
except for browning; in fact maltitol does not brown and caramelize
after liquefying by exposure to intense heat.
It is used to replace table sugar because it has fewer calories, does not
promote tooth decay and has a somewhat lesser effect on blood
glucose.
As bulk sweetener, maltitol virtually tastes as sweet as sugar (sucrose);
hence it to be used without being mixed with other sweeteners.
Otherwise maltitol also works very well with intense sweeteners
whenever especially high levels of sweetness are demanded. In such
cases the quantity of intense sweetener added is less critical than it is
for other, less sweet polyols.
Its sweetness, solubity, negligible cooling effect (positive heat of
solution) and the other chemical properties, in comparison with other
sugar alcohols, make it one of the best sugar substitutes. Maltitol is
less hydroscopic than sucrose and isomalt.
Maltitol
Sucrose
Commercial form
Anhydrous Anhydrous
Molecular weight
344
342
Same viscosity
Melting point
147° C
184° C Unchanged process
Hygroscopicity (HR at 20°C)
89%
84%
Crunchiness
Solubility at 30° C (g/100g sol.)
64,4
68,3
Dissolution in mouth
Sweetness (solution at 10%)
0,9
1
Good taste
It is not metabolized by oral bacteria, so it does not promote tooth
decay.
It is somewhat more slowly absorbed than sucrose, which makes it
somewhat more suitable for people with diabetes.
Polyols are know to increase glycemia only slightly, owing to their
limited absorption by the small intestine.
Maltitol has a GI of approx. 29.
Maltitol is partly digested in the small intestine. Only the quantity
passing through the colon ferments. Due to its slow absorption,
excessive consumption can have laxative effect and sometimes can
cause gas and/or bloating which are linked to individual sensitivity.
Its food energy value is 2.1 kcal/g (8.8 kJ/g); sucrose is 4.0 kcal/g (16.7
kJ/g).
10
8
6
4
2
In its food applications it offers the same useful functionalities as sugar
- bulk, texture, mouth-feel and shelf-stability - but with fewer calories
and a decreased risk of triggering cavities. It is used especially in
production of sweets: sugarless hard candies, chewing gum,
chocolates, baked goods, and ice cream.
0
Fibre enrichment
The first scientific studies about the role of fibres in the human diet,
date back to the early 70’s.
Fibres are that part of food which resists digestion. While plant foods
contain fibres, dairy products and animal products such as meat, fish,
eggs, etc. do not contain any fibre. Fatty foods have very little fibre,
whereas foods high in fibre are mostly low in fat.
According to their content in fibres, foods can be broadly classified as
follows:
High Fibre Foods: brans- wheat bran, oat bran, corn bran, rice bran.
Moderate Fibre: whole grains- whole wheat flour, whole wheat pasta,
oatmeal- rolled oats, steel cut oats, whole-oat flour, cornmeal, brown
rice.
Low Fibre Foods: refined items- white flour (bleached/unbleached),
pasta, cream of wheat, oat flour, cornstarch, white rice.
Fibres can be divided into two categories: insoluble and soluble fibre.
Both are important for health. Foods contain different amount and
type of fibre. Some foods are better sources of one type than the other.
For example, oat bran contains about 50% soluble fibre of the total,
but wheat bran contains only 20% soluble fibre of the total fibre.
Insoluble Fibre:
Insoluble fibre is a coarse material that does not dissolve in water.
It is roughage.
Insoluble fibre should be taken with enough water. It swells and
softens the stool and stimulates the intestinal muscles to relieve
constipation.
Soluble Fibre:
Soluble fibre is made up of sticky substances like gums and gels and
dissolves in water. It helps:
• Lower Blood Cholesterol: studies have shown that foods high in
soluble fibre can lower the blood cholesterol of people who are on a
low fat, low cholesterol diet. Soluble fibre probably increase the
passage of bile acids through the digestive tract and cholesterol is
taken out of the blood.
• Control Diabetes: increased soluble fibre with complex carbohydrates
in meals can make the hormone insulin work better resulting in
slowing down the release of food into the intestine and
keeps the blood sugar from rising rapidly.
Daily need of fibre:
Health experts recommend 20 to 30 grams of fibre each day, assuming
that we need 12 grams a day for every 1000 calories consumed.
However, most people consume only about 10 grams.
Prebiotic effect of fibres
Fibres are not digested in the stomach or the small intestine and arrive
unchanged in the colon.
They thus serve as selective prebiotic food for the resident good
bacteria such as bifidobacteria and lactobacillli for their better survival,
viability, growth and proliferation. When these good bacteria
proliferate, they produce short-chain fatty acids (SCFAs) and lactic acid
lower intestinal pH, making the intestinal environment unsuitable for
undesirable bacteria and certain enzymes that are a common source
of several health problems. As the intestinal environment becomes
inhabitable for the bad bacteria, they can no longer survive, creating a
positive balance of good bacteria as compared to the bad bacteria, and
as a consequence, several health benefits are experienced.
Inulin
Inulin is a natural food ingredient, a
carbohydrate that has been part of
daily diet for many hundreds of years.
Since about 1985 it has been
extracted on an industrial scale from
chicory roots for use as a high quality
food ingredient.
The chicory plant, Cichorium intybus,
has a naturally high inulin content
in its root. Inulin is therefore a
compound of fructose oligosaccharide
and polysaccharide chains, usually
terminating in a glucose molecule.The
fructose molecules are linked to each
other by a B-(2-1) glycosidic bond.
Inulin is widely recognized as dietary fibre, increasingly used in processed
foods because of its unusually adaptable characteristics.
It looks like a soluble and easy to disperse yellow or light yellow
powder. Its flavour ranges from bland to subtly sweet (approx. 10%
sweetness of sugar/sucrose).
Inulin can be used to replace sugar and fats. This is particularly
advantageous because inulin contains a third to a quarter of the food
energy of sugar or other carbohydrates and a sixth to a ninth of the
food energy of fats.
Besides being a very versatile ingredient, inulin also has health benefits:
it can contribute to bone health through the stimulation of mineral
absorption from the large intestine. The fermentation of inulin in the
large intestine results in an increase in short chain fatty acids, thereby
reducing the gut pH and making Calcium more readily available to be
absorbed into the blood stream. This effect may contribute to enhancing bone strength.
Nutritionally, it is considered a form of soluble fibre and is categorized
as a prebiotic, able to inhibit the growth of potential pathogens thanks
to the increased production of acetate and lactate. Inulin also improves
bowel movement and reduces faecal transit time
as a consequence of the increased biomass.
Several other benefits include:
an increased vitamin production
by bifidobacteria and lactobacilli;
a decreased production of potential
toxins and carcinogens due to the
reduced protein breakdown by bifidobacteria and lactobacilli; a
butyrate production as a preferred substrate for colon cells.
Inulin has a minimal impact on blood sugar. Unlike fructose it is not
insulemic and does not raise triglycerides, making it generally
considered suitable for diabetics and potentially helpful in managing
blood sugar-related illnesses.
The consumption of large quantities can lead to gas and bloating, and
products, which contain inulin, will sometimes include a warning to add
it gradually to ones diet.
Inulin has two unique characteristics that offer opportunities to
improve the rheology of food products, related in particular to the
perceived mouthfeel:
• the ability to form a particle gel with perfect fat mimetic properties.
• the interference in the hydrogen-bonding in complex food systems
with hydrocolloids. This may influence viscosity, flow behaviour,
stability and gel strength or gel structure of the final product.
Inulin affects the mouthfeel of many food products through its
particle gel structure. The typical rheological characteristics of inulin
particle gels (spreadability, mouthfeel and plasticity) show a strong
resemblance with butter or margarine.
Process
Mixing
Most of the characteristics of the final product are determined directly
or indirectly during the mixing stage. If the dough is under mixed or
over mixed, the handling properties of the dough will be different.
Scaling and the dough temperature are very important.
The mixing of the dough has a number of objectives:
• To uniformly incorporate all the ingredients
• To hydrate the flour and the other dry ingredients
• To develop the gluten (to reach the excellent machinability as well
as good gas retention properties)
Two are the primary methods for mixing muffins:
• The cake method
• The muffin method
The first one involves creaming sugar and shortening together,
followed by addition of liquid ingredients and the final addition of dry
ingredients. The muffin method of mixing involves 2 or 3 steps. First,
dry ingredients are mixed together, second, shortening or oil and other
liquids are mixed together; and third, the liquid are added to the dry
ingredients and mixed until the dry ingredients are moistened.
Additional ingredients are added at the end of the mixing cycle or after
depositing the muffin batter. Commercial bakeries use a mixer on slow
speed for 3-5 minutes. Inadequate mixing results in a muffin with a low
volume.
Mixing time
In a conventional spiral mixer, the mixing time for dough of about 165
Kg will be around 12 minutes, depending on such factors as the quality
of the flour and the mixing method.
The mixing time is influenced by a great number of factors, like the
speed of mixer, the mixer type, the dough size, dough temperature,
efficiency of cooling system, quality of flour, ingredients used.
Depositing
The traditional size of muffins is 2 ounces, although today muffins are
marketed in a wide range of sizes. For bakeries, small batter
depositors are available that will deposit 4 muffins at time.
Baking
Many physical and chemical changes occur in the presence of heat to
transform a liquid batter into a final baked muffin. Solubilisation and
activation of the leavening agent generate CO2 that expands to
increase the volume of the muffin.
Gelatinization of starch and coagulation of proteins provide
permanent cell structure and crumb development, caramelization of
sugars and Maillard browning of the crust. Reduced water activity
facilitates Maillard reactions as well as crust hardening.
The choice of oven, baking pans, and baking temperature influences
the final baked product. A good flow of heat onto the bottom of the
pan is necessary to produce a good product. Muffin tins are usually
placed directly on the shelf or baking surface. The appropriate oven
temperature is related to scaling and type of oven. Standard 2-ounce
muffins are baked at 204°C or slightly higher in a deck oven.
Cooling
Products should be cooled prior wrapping. This allows the structure to
“set” and reduces the formation of moisture condensation within the
package. Condenses moisture creates an undesirable medium that
promotes yeast, mould, and bacterial growth and spoilage.
Packaging
Muffin may be wrapped individually, in the tray in which they are
baked, or transferred into plastic form trays for merchandizing. The
shelf life of muffins is 3-5 days for wrapped muffins, and 4-7 days for
those packaged in foil or plastic wrap. Added ingredients such as
cheese, ham, and dried fruits, which are high in Sodium or sugar
content, reduce water activity and may increase shelf life.
Production plant
Typical equipment for muffin production is described below.
1) Mixer for dough preparation
The principal aim of mixing is always to develop the gluten to
maximum gas retention capability.
There are a number of different types of mixers. Better known mixers
are spiral, planetary and fork mixer.
The spiral mixer kneads the dough very naturally and efficiently by
pushing and stretching the dough against the bowl surface as it moves
past the spiral tool.
It has several general advantages over other technologies, as its higher
speed, efficiently and adaptability to a wide range of product types.
Planetary mixer are used to prepare muffins as well.The group is made
of two mixing tools and one bowl scraper following the full internal
profile of the bowl. Tolls rotate with a planetary movement, speed is
programmable by an inverter. A wide range of mixing tools is
available. The advisable tools for muffins production are as shown in
the picture.
2) Paper cup loading system
Dispenser is essential on production lines for smooth batters.
The reliability and the guarantee of cup placement allow it to be fitted
over semi-automatic and automatic lines and plants .
The cup placement inside indentations can be carried out as required
in moulds, trays or pocket conveyors running in the continuous or
intermittent mode. Cups can be used with dimensions from minimum
30 mm to maximum 110 mm approx.
3) Volumetric batter depositor
Depositor is suitable to deposit products placed on trays. It includes a
conveyor and a depositing head.
Every outlet is fed by an individual volumetric cylinder, which is able
to guarantee a high accuracy.
The conveyor runs intermittently and the depositing head is provided
with vertical movement: a variety of technical solutions are able to
meet the production requirements in terms of either deposit quantity
or production capacity.
For some types, heated versions are also available for the deposit of
special products which need controlled temperature.
4) Oven
Different types of ovens are available, for bakery production.The main
types are:
Gas thermal-cycle ovens
Gas thermal-cycle ovens are suitable for products that require slow and
delicate cooking, e.g. leavened products such as bread, pandoro,
panettone, etc.
Cooking occurs with the cooking chamber heated by a series of tubes
that run along the top and bottom.
Air is circulated in the tubes by means of a ventilator and heated by a
burner. This type of ovens comes in sizes as large as 4 meters.
Electrical ovens
Electrical ovens are suitable for areas where gas supply is limited.
They consist of pre-assembled modules. The cooking occurs via
electrical resistances mounted at the top and bottom of the cooking
compartment.
Special instruments allow regulating the cooking process, setting the
temperatures in the various areas and cooking time.
Convection ovens
Convection ovens are suitable for
many types of products: all types
of biscuits, pastries, etc.
The air in the cooking compartment is heated through a heat exchanger where the combustion gases
of the burner flow.
A powerful ventilator channels the air directly onto the product, with
the option of regulating the flow and speed, thus obtaining excellent
cooking results. Besides excellent output is achieved with low gas
consumption.
Direct gas ovens
Direct gas ovens are suitable for many types of products such as
biscuits, pastries, sponge cake.
It consists of pre-assembled modules, as electrical ovens.
The cooking occurs via “sword” burners inserted directly into the
ceiling and floor of the cooking chamber, allowing high cooking
temperatures.
Special instruments allow regulating the cooking process by
modulating the valves of the combustion air.
In addition, a complete production line includes:
• Tray feeding and unloading conveyors before and after the oven
• Conveyors and automatic transfer device for trays
• Tray storing tower for product cooling
• Vertical volumetric injection machine for product filling
• Conveyors and automatic loaders for product wrapping
Light like... a muffin
The recipe presented in this brochure allows the production of
a functional product, which can praise a “source of fibre” and “light”
claim.
From the legislative point of view, products marketed in Europe must
refer to the Regulation (EC) 1924/2006 of 20 December 2006, which
applies to any products quoting nutritional or health facts.
According to this Regulation, it is possible to declare the following
claims:
SOURCE OF FIBRE : a claim that a food is a source of fibre, and any
claim likely to have the same meaning for the consumer, may only be
made when the product contains at least 3 g of fibre per 100 g, or at
least 1,5 g of fiber per 100 kcal
HIGH FIBRE: a claim that a food is high in fiber, and any claim likely
to have the same meaning for the consumer, may only be made where
the product contains at least 6 g of fibre per 100 g or at least 3 g of
fibre per 100 kcal.
REDUCED (NUTRIENT): a claim stating that the content in one or
more nutrients has been reduced, and any claim likely to have the
same meaning for the consumer, may only be made where the
reduction in content is at least 30% compared to a similar product,
except for micronutrients, where a 10% difference in the reference
values as set in Directive 90/496/EEC shall be acceptable, and for
Sodium, or the equivalent value for salt, where 25% difference shall be
acceptable.
LIGHT/LITE: a claim stating that a product is “light” or “lite”, and any
claim likely to have the same meaning for the consumer, shall follow
the same conditions as those set for the term “reduced”; the claim
shall also be accompanied by an indication of the characteristic(s)
which make(s) the food “light” or “lite”.
Many studies have demonstrated that the recommended daily intake
of fibres is 30 g/day.
On this basis, the recipe proposed in this brochure is rich in inulin, the
healthy benefits of which have been fully described above, but also
light as sugar has been completely replaced by maltitol.
Our recipe ensures the following benefits:
VOLUME: High specific volume, due to a unique combination of
double acting leavening agents and cake structure stability.
CRUMB TEXTURE: Spongy cake crumb texture, due to the optimum
balance between the emulsifiers, leavening agents and fats.
SLICE STABILITY: Enhanced stability of the cake slices, with
minimum crumbliness and disintegration, due to the stabilizers
composition.
MUFFIN SURFACE: Smooth uniform texture, due to the integrated
effect of the leavening agents, stabilizers and emulsifiers.
MOUTHFEEL: Pleasant mouthfeel and optimum "bite", without
doughy and sticky effect, due to the stabilizers and emulsifiers
combination.
HUMIDITY: Durable retention of the cake humidity, due to the
complementary action of the hydrocolloids.
SOFTNESS: Prolonged softness of the cake, due to the emulsifiers and
stabilizers balance and due to the good microbial stability of the cake,
which enables to reduce the baking time.
MICROBIAL STABILITY: Long-term resistance to mould, appearance,
and bacterial spoilage, due to the water activity reduction and the pH
decrease, (which increases the sorbate effectiveness), without
negatively influencing the moistness, specific volume and taste.
MUFFIN
High Fibre Content
Faramix BB 106
Faramix BB 106 is an innovative functional blend produced by
our Research and Development Laboratory in order to
guarantee texturization and the right degree of rising and
humidity to your Muffin formulation.
The use of Faramix BB 106 leads to an homogeneous and
spongy structure.
Ingredients
Dosage (%)
Faramix BB 106
53,00
19,00
Eggs
12,00
Water
16,00
Oil
100,00
Total
Nutritional values
Nutrition
Facts (%)
Calories
Fats
Carbohydrates:
Sugars
Dietary Fibres
Polyols
Proteins
Serving (42 g)
Per 100 g Per
Light product
322,57
18,41
19
135,24
7,73
161
7
8
21,8
9,66
0
3,72
1,56
6
2,5
23
Per Serving (42 g)
Standard product
0,7
2,5
Technology
1. mix Faramix BB 106 with eggs
2. add water and oil
3. mix for 2-3 minutes until obtaining an homogeneous
paste
4. bake for 15 minutes at 220 °C
According to the law, our recipes allows you to put on the label
the following claims:
“SOURCE OF FIBRE”
“LIGHT”
Fibre content (as inulin) is 3,7 g/100 g.
Sugar has been replaced by maltitol and reduced of 70%.
Polyols tolerance: regulatory aspects
EU Warning label above 10% of polyols in foodstuff
FDA Warning label threshold for sorbitol: 50 g/day;
for mannitol: 20 g/day
Warning labels for polyols: food containing more than 15 g of
polydextrose per serving must bear the label “sensitive
individuals may experience a laxative effect from excessive
consumption of this product”.
Notes
Notes
[email protected]
www.faravelli.it
Giusto Faravelli S.p.A
Via Medardo Rosso 8, 20159 Milano
Tel: 02 +39 02 69 7171 • Fax: +39 02 68 86 902
www.faravelli.it
Faravelli GmbH
Lilienstrasse 11
D-20095 Hamburg
Phone : +49 (0)40 325785 - 0 • Fax : +49 (0)40 325785 - 22
www.faravelli.de
Faravelli s.r.o. Praha - vstupte
Kuta Centrum Zelený pruh 95/97
14000 Praha 4 - Česká republika
Tel. +420 227 027 656 • Fax +420 227 230 616
www.faravelli.cz
Faravelli Shanghai
The Center, 20 F - No. 989 Changle Road
Shanghai 200031
Tel. + 86 21 511 7546 3 • Fax + 86 21 511 7546 4
www.faravelli.com.cn