Replacing wheat flour with up to 50% toasted white bean flour boosts the nutritional profile of your cake by enriching it with protein and fibre while preserving the organoleptic qualities of the product.
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Our recipe
Sugar – 20.9%
Semi-skimmed milk – 18.4%
Unsalted butter – 15.9%
T65 flour – 14.5%
White bean flour – 14.5%
Eggs – 13.9%
Raising agent – 1%
Salt – 0.5%
Vanilla aroma – 0.4%
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Our process
Mix the softened butter and sugar together with a flat beater for 2 min ;
Add the beaten eggs, mix for 2 min ;
Add the rest of the dry ingredients, mix for 1 min ;
Add the milk, mix for 1 min ;
Pour the mixture into a cake mould ;
Bake for 40 min at 170°C.
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List of ingredients
Flours (Wheat, White bean), Sugar, Milk, Butter, Eggs, Raising agent (E450, E500), Salt, Aroma.
Allergens: Gluten, Dairy.
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