Gluten free cookie

 

Recipe:

1000 g GLUTEN-FREE COOKIE

175 g Margarine

52 g Glucose syrup

250 g Chocolate chunks 100 g Water

 

Procedure:

Mixing time: Mix GLUTEN-FREE COKIE with margarine and glucose syrup for 2 min at low speed using a spatula.

Add chocolate chunks and cold water and mix further just till the dough is homogenous.

Weight: 75 g per cookie. Scale and shape into a sphere.

Oven temp.: 170°C

Baking time: Approx. 14 min


Ingredients:

 

Light cookie - Tapioca starch, chocolate (cocoa mass, sugar, emulsifier (E322-soya), vanilla extract), sugar, rice flour, margarine (palm oil, water, rapeseed oil,

salt, emulsifier (E471, E322), flavour, acidity regulator (E330), colour (E160a), vitamin A), brown sugar, water, glucose syrup, potato starch, egg powder,

dextrose, psyllium fibre, salt, raising agent (E500), flavour, stabiliser (E415)

 

Dark cookie - Tapioca starch, chocolate (cocoa mass, sugar, emulsifier (E322-soya), vanilla extract), sugar, rice flour, margarine (palm oil, water, rapeseed oil,

salt, emulsifier (E471, E322), flavour, acidity regulator (E330), colour (E160a), vitamin A), brown sugar, water, glucose syrup, cocoa, potato starch, egg powder,

dextrose, psyllium fibre, salt, raising agent (E500), flavour, stabiliser (E415)

 

Allergens:

Soya and egg

 

Nutrition:

Nutritional values per 100 g

Energy 1717 kJ / 408 kcal

Fat 14 g

-of which saturates 7.0 g

Carbohydrate 66 g

-of which sugars 38 g

Fibres 1.7 g

Protein 3.7 g

Salt 1.1 g

 

This information is intended as a guideline.

It is your responsibility to obtain updated information from Credin A/S at any time.

 

 

 

 

 

 

 

luk Cookies - Vores hjemmeside bruger cookies. Hvis du anvender vores hjemmeside accepterer du, at der gemmes cookies på din computer. Hvad er cookies? Læs mere