Application Specifics: Cookies and Cakes

Following are some troubleshooting tips for cookies, muffins, and cakes.

Cookies

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