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

Table 2

The composition of formulated control and model mini croissants and buns.

Formulation	Ingredients	Quantity
Control	Flour	2 kg
	Inverted liquid sugar	300 g
	Baking yeast	20 g
	Oil (sunflower oil/palm oil)	200 cL
	Baking improver	30 g
	Salt	40 g
Model	Flour	2 kg
	Inverted liquid sugar	300 g
	Baking yeast	20 g
	EIEO	200 cL
	Baking improver	30 g
	Salt	40 g