Journal of Chemistry / 2014 / Article / Tab 1

Research Article

Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil

Table 1

The composition of control and model madeleines formulated.


ControlFlour1 kg
Milk 500 mL
Chemical yeast33 g
Oil (regular)500 mL
Aroma (vanilla)15 g
Inverted liquid sugar715 g
Eggs 20

ModelFlour1 kg
Milk500 mL
Chemical yeast33 g
EIEO500 mL
Aroma (vanilla)15 g
Molasses700 g
Eggs 20

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