Danish Butter Cookies

- Replacement of butter by vegetable fat to reduce price

- Addition of NCB to keep buttery and rich taste
Ingredients

Reference Reference Sample Sample

w/butter w/veg. Fat w/NCB 350* w/NCB 350
& NCB 100/150**
- - 0.90 % 0.80 % Lactosan Natural Culinary Booster NCB 350
- - - 0.20 % Lactosan Natural Culinary Booster NCB 100/150
46.95 % 46.95 % 46.50 % 46.45 % Soft wheat flour
8.40 % 8.40 % 8.40 % 8.40 % Sugar, powdered
14.00 % 14.00 % 14.00 % 14.00 % Sugar
27.05 % - - - Butter
- 22.25 % 21.80 % 21.75 % Vegetable fat (Akobake)
- 4.80 % 4.80 % 4.80 % Water
3.30 % 3.30 % 3.30 % 3.30 % Pasteurized whole egg, liquid
0.20 % 0.20 % 0.20 % 0.20 % Bourbon vanilla powder
0.10 % 0.10 % 0.10 % 0.10 % Salt
------------- ------------- ------------- --------------
100.0 100.00 % 100.00 % 100.00 %

* NCB 350 gives a buttery note and harmony to the taste

** NCB 350 and NCB 100 in combination gives a buttery note and harmony to the taste as well as a
sweet note

Process

1. Mix all ingredients thoroughly for approx. 6 minutes.

2. Deposit the dough.
o
3. Bake at approx. 200-220 C for approx. 8-10 minutes.

IH/ch/0142
09.05.2014

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reliable to the best of our knowledge and belief. Since conditions of use of this information or use of material supplied Nordbakken 2 Fax: +45 62 623 526
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