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Get gourmet sweet dough reduced sugar by 30%.ENNALLIN MIX
FLAVOR PROFILE
Sweet dough
Dosage incookies :0,8-1,2 %
Percentage cited (%)
ControlEnnallin Mix (-30% of sugar)
Cookies
ENNALLIN MIXImproved the nutritional qualities of your cookies.
Pour renforée sans rajout de
matière grasse
INGREDIENTS Recipe reduced 30% less butter
Gruau flour....................................100 %Egg....................................................30 %Butter.................................................21 %Water ...............................................19 %Sugar ...............................................18 %Glucose syrup................................. 14 %Osmotolerant yeast ........................5 %Lesaffre improver............................ 2 %Salt ..................................................1,6 %
...................................
Control 1% 1.2%
PERCEPTION OF SWEETNESS IN COOKIES+/- ENNALLIN MIX
Significantly sweeter **
Control 1% 1.2%
100.0%
75.0%
50.0%
25.0%
0.0%
PERCEPTION OF BUTTER IN COOKIES+/- ENNALLIN MIX
Significantly
Significantly
more buttery *
less buttery *
Significantlyless sweet **
Sensory evaluation performed by a trained panel at Ennolys*: Cochran Test - α = 0,05
INGREDIENTS Wheat flour type 55...................................100 % Water..............................................................60 % Sugar .............................................................10 % Butter...............................................................5 % Milk powder...................................................3 % Salt...................................................................2 % Yeast Hirondelle Bleue ®.............................2 % Ibis improver ...............................................1 %
.....................................
DIAGRAMType of mixer....................................................spiralBasis Temperature............................................57°CMixing...................................................................4+5Dough temperature for the final mixing.....25°CFirst fermentation...........................................30mnDividing................................................... 80g, rondShaping.............................4 folds, brown and cutSecond fermentation............................2h at 28°CBaking .................................oven / 17mn at 210°C
Milky *
Butter
Sweet*
Vanilla * Caramel
0,0%
50,0%
100,0%
Control1%
1.2%
Sum of the rankings
Percentage cited
Ranking test performed by a trained panel at Ennolys - Cookies with chocolate chips (powder of cocoa 20/22)
**: Friedman test - α = 0,05
Sensory evaluation performed by a trained panel at Ennolys- Cookies with chocolate chips (powder of cocoa 20/22)* : Cochran Test - α = 0,05
ENNALLIN MIX
Brioche
CREAMY MIX
CREAMY MIX
Preserve all the aromatic authenticity of your brioche with 30% less butter thanks to Creamy Mix.
Soft bread
Increase the aromatic intensity of your soft bread.
Dosage insoft bread :0,5-0,8 %
flour weightCreamy Mix benefits : More tender Long-lasting effect
Baker trick :Add 5% of water for a 30% reduction of butter
INGREDIENTS Recipe reduced 30% less butter
Gruau flour....................................100 %Egg....................................................30 %Butter.................................................21 %Water ...............................................19 %Sugar ...............................................18 %Glucose syrup................................. 14 %Osmotolerant yeast ........................5 %Lesaffre improver............................ 2 %Salt ..................................................1,6 %
...................................
TIME-INTENSITY PROFILE OF BUTTER FLAVOR
Intensity
ControlCreamy Mix (-30% of butter)
DIAGRAM Mixing........................................4+5/4+5First fermentation...........................5mnDividing...........................................400gRond....................................................yesResting ............................................5mnShaping......................................... RondSecond fermentation .............3h/28°CBaking in oven.................35mn/170°C
ENNOLYS NATURAL VANILLIN
ENNOLYS NATURAL VANILLIN
Time (s)
Time-intensity tests realized by an expert panel at Lesaffre Group No significant difference between the two products - α = 0,05
Butterée
ENNALLIN BUTTER MIX
Madeleine
INGREDIENTS Flour...............................................34,1 %Egg.................................................26,9 %Butter..............................................23,3 %Sugar .............................................13,4 %
......................Baking powder............................. 0,9 %Salt...................................................0,2 %
ENNALLIN BUTTER MIX
PROCESSBlender.......................................................
Cooking.............................7 mn at 230°C
Friedman test - α = 0,05
Are you craving gourmet fat reduced biscuits ?
Biscuits
Dosage inbiscuits :0,5-1 %
Ennallin Butter Mix benefits : Intense vanilla taste Strengthens caramel and butter notes Long-lasting effect
ENNOLYS NATURAL VANILLIN
ENNOLYS NATURAL VANILLIN
ENNOLYS NATURAL VANILLIN
ControlEnnallin Butter Mix (-30% of sugar)
Milky
Almond *
Butter *Vanilla *
Caramel *Egg
FLAVOR PROFILEPercentage cited (%)
0,0%
50,0%
100,0%
Sensory evaluation performed by a trained panel at Ennolys*: Cochran Test - α = 0,05
Perception of sweetness
Without Ennallin Butter Mix
Are you craving gourmet fat reduced madeleines ?
With Ennallin Butter Mix
