Cookies with chocolate chips

- Gluten free

Recipe

Ingredients g %

Rice flour 66,0 10,35

Tapioca starch native 64,0 10,04

Potato starch P 100 34,0 5,33 VITACEL® BBT 1319 (Powdered Cellulose, Psyllium, HPMC)

14,0 2,50

Baking powder 1,0 0,16

Salt 1,0 0,16

Flavour, vanilla 0,5 0,08

Margarine 100,0 15,69

Sugar 120,0 18,82

Egg 85,0 13,33

Chocolate chips 150,0 23,53

Total 637,5 100,00

Production steps

- stir margarine and sugar

- add egg to the bowl

- mix dry ingredients and add to the bowl

- add chocolate pieces

- sputter dough on baking sheet

- baking temperature: 180°C bottom

195°C top

- baking time: 13 min

Results

Declaration: Hydroxypropylmethylcellulose or E464, Powdered Cellulose or E460ii, Psyllium

Benefits

1.) Nutritional benefits

- Positive declaration of soluble and insoluble dietary fibres

- Reduction of fat content

- Replacement of butter

2.) Technological advantages

- Gluten functionality

- Good gas holding capacity

- Improve fresh keeping