Cream for baking and preparation process thereof

Fecha de publicación: 25/03/2022
Fuente: Wipo "olive oil"
The cream for baking comprises the following components in parts by weight: 20-50 parts of soybean oil, 10-20 parts of butter, 10-20 parts of butter, 10-20 parts of butter, 10-20 parts of butter and 10- 10 to 60 parts of peanut oil; 5-20 parts of olive oil; 50 to 100 parts of egg white liquid; 60 to 120 parts of coconut milk; 1-5 parts of vitamins; 5-10 parts of an anionic emulsifier; 5-15 parts of a thickening agent; and the balance water. The soybean oil, the peanut oil and the olive oil are used as oil phases for preparing the cream, and the coconut milk and the egg white are used for increasing the milk fragrance and the mouth feel, so that the cost is reduced, and the mouth feel is ensured. In addition, vitamins are added, so that the nutritional value of the cream is improved.