Following are some troubleshooting tips for cookies, muffins, and cakes.
- Instead of adding BLUE100 or BLUE155-A in the 2nd creaming stage (where the eggs are typically added), the replacer can be added in the 1st creaming stage with the shortening and other ingredients. This ‘coats’ the replacer, which can help prevent the dough from getting too tight. When replacing liquid eggs, the water for the replacer can be added in the 2nd creaming stage where normally the eggs are added
- Increase baking powder to help with spread in the cookie
- Add or increase pastry flour and reduce bread flour to help with spread
- Add a small amount of dextrose if darker crust color is desired
Muffins and Cakes
- Decrease emulsifiers with high amounts of Mono & Diglycerides
- Addition of small amount Xanthan gum can help to maintain structure
- In formulas where a high amount of pregelatinized starch, reducing the amount of pregel starch will help improve mouthfeel
- Add or increase Vital wheat gluten to help maintain volume/structure
- Reducing oil can help maintain structure
- Reducing oil and replacing with a combination of flour and water can help maintain structure
- Increase baking powder slightly to help maintain volume
- To improve crust color add a small amount of dextrose or Lactose
- Addition of small amount Xanthan gum will help Blue155A improve structure, mouthfeel and volume
Please read more about Scotsman’s Mill Ingredients, and learn what we can do to help you reduce your dependence on eggs.