ALMOND CREAM
INGREDIENTS
PROCESS
● Mix the butter or margarine, sugar, almond powder and cornstarch until a homogeneous mixture is obtained.
● Mix Yumgo Whole Powder with the water to rehydrate it.
● Add the previously rehydrated Yumgo Whole Powder little by little, to avoid too much foaming.
● Use immediately or refrigerate.
TIPS
● Use raw almond powder for a more intense taste.
For your questions and projects, contact us at innovation@yumgo.fr
QUANTITIES (g) PERCENTAGES (%) Butter or Margarine 257,5 25,75 Sugar 207,5 20,75 Cornstarch 65 6,5 Almond powder 310 31 Yumgo WHOLE POWDER 20,8 2,08 Water (to hydrate the powder) 139,2 13,92 Total 1000 100
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INGREDIENTS
T45 flour
Salt Sugar
Baker's yeast
Butter or margarine
PROCESS
● Put the flour, salt, Yumgo Whole Powder and water in the bowl.
● Base temperature : 46°C - 48°C.
● Mix for 8 minutes. Add the sugar.
● Mix for 8 min. Add yeast.
● Mix for 8 min. Incorporate butter.
● Stop the mixer when the butter is completely incorporated.
● Temperature of arrival : 24°C.
● Rising : 40 min, punch down the dough then keep it cold for 2 - 3 hours.
● Proofing : 2h30 - 3h at 28°C.
● Baking time : 180°C in a ventilated oven, depending on the size and shape of the brioche.
TIPS
● For a vegetable gilding make a mixture of soya milk and sugar.
Yumgo WHOLE POWDER 100 4,14 Water (to hydrate the powder) 600 24,84 Total 2415 100
BRIOCHE
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INGREDIENTS
PROCESS
TIPS
PROCESS
● Mix Yumgo Whole Powder with the water to rehydrate it.
● Melt the chocolate and oil in a double boiler at 55°C.
● Remove from heat and add sugar and flour while stirring.
● Finally, add the rehydrated Yumgo Whole Powder.
● Pour the mix in a 18cm cake tin (500g per tin) and bake for 15 minutes at 180°C.
● Add ingredients of your choice. For your questions and projects, contact us at innovation@yumgo.fr
BROWNIE
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at
QUANTITIES (g) PERCENTAGES (%) Oil 118,8 19,80 Chocolate 120 20 Sugar 120 20 Flour 60 10 Baking powder 1,2 0,2 Cornstarch 60 10 Yumgo WHOLE POWDER 18 3 Water (to hydrate the powder) 102 17 Total 600 100
CARROT CAKE
INGREDIENTS
PROCESS TIPS
● Mix Yumgo Whole Powder with the water to rehydrate it.
● Mix the rehydrated Yumgo Whole Powder with sugar.
● Combine the flour, baking powder and cinnamon.
● Add the powders to the Yumgo-sugar mixture.
● Add grated carrots, raisins and walnut kernels.
● Add the melted butter or margarine.
● Bake 30 min at 160°C (muffin)/ 60 min at 170°C (cake)
● For a better texture, use thick grated carrots. For your questions and projects, contact us at innovation@yumgo.fr
QUANTITIES (g) PERCENTAGES (%) Sugar 70 14 Flour 100 20 Baking powder 10 2 Walnut kernels 15 3 Raisins 15 3 Grated carrots 145 29 Butter or margarine 95 19 Cinnamon -Yumgo WHOLE POWDER 11 2,2 Water (to hydrate the powder) 44 8,8 Total 505 100
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CHOCOLATE FINANCIERS
LES ÉTAPES
PROCESS
● Preheat the oven to 160°C.
● Mix the dry ingredients.
● Mix Yumgo White Powder with the water to rehydrate it.
● Mix the dry ingredients with the rehydrated Yumgo White Powder.
● Add the melted margarine or butter and mix.
● Distribute the mixture in moulds.
● Bake at 160°C for 25 minutes.
TIPS
● Wait for the financiers to cool before unmolding them.
● To unmold them quicker, place them in the freezer.
For your questions and projects, contact us at innovation@yumgo.fr
Find us at www.yumgo.fr/conseil-innovation
QUANTITIES (g) PERCENTAGES (%) T45 Flour 110 10,25 Cocoa powder 60 5,59 Baking powder 3 0,28 Almond powder 135 12,58 Icing sugar 300 27,96 Margarine or Butter 165 15,38 Yumgo WHITE POWDER 32 2,98 Water (to hydrate the powder) 268 24,98 Total 1073 100
INGREDIENTS
CHOCOLATE FONDANT
INGREDIENTS
PROCESS
● Melt chocolate butter and margarine in a double boiler.
● Remove from heat and stir in sugar and flour.
● Mix Yumgo Whole Powder with the water to rehydrate it.
● Add the rehydrated Yumgo Whole Powder 50g by 50g in the chocolate mixture.
● Pour the mixture in a cake mould and bake for 15 minutes at 180°C.
TIPS
● Better cutting after freezing the product.
For your questions and projects, contact us at innovation@yumgo.fr
Dark chocolate 200 25 Butter or Margarine 200 25 Sugar 100 12,5 Flour 100 12,5 Yumgo WHOLE POWDER 32 4 Water (to hydrate the powder) 168 21 Total 800 100
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CHOCOLATE MOUSSE
INGREDIENTS
PROCESS
● Heat the plant based milk. Pour on the chocolate.
● Add the coconut oil and blend.
● Cool the mixture to 35°C.
● Mix Yumgo White Powder and the water to rehydrate it.
● Whip the rehydrated Yumgo White Powder and gradually add the sugar while whipping.
● Incorporate the meringue in the melted chocolate.
● Keep refrigerated for 2-3 hours.
TIPS
● Mix at highest speed in a standing mixer.
● Yumgo White Powder can be rehydrated directly in a standing mixer or with a hand mixer.
For your questions and projects, contact us at innovation@yumgo.fr Find us at www.yumgo.fr/conseil-innovation
QUANTITIES (g) PERCENTAGES (%) Dark chocolate 68% 300 37,50 Brown sugar 60 7,50 Soy milk 180 22,50 Coconut oil or margarine 80 10 Yumgo WHITE POWDER 18,9 2,36 Water (to hydrate the powder) 161,1 2,36 Total 800 100
CHOCOLATE PASTRY CREAM
INGREDIENTS
PROCESS
● Mix Yumgo Yolk Powder with the water and oil to rehydrate it.
● Heat up the milk.
● Mix the rehydrated Yumgo Yolk Powder with the sugar, then add the cornstarch.
● Add part of the hot milk to dilute and mix well.
● Pour the previous mix in the hot milk pan and boil for 2 minutes.
● Pour over the chocolate, emulsify, then cool quickly.
TIPS
● Keep refrigerated for up to D+1, do not freeze.
QUANTITIES (g) PERCENTAGES (%) Milk or Soy milk 192,32 64,10 Sugar 38,46 12,82 Cornstarch 19,24 6,41 Dark chocolate 26,92 8,97 Yumgo YOLK POWDER 2,54 0,85 Water (to hydrate the powder) 17,99 6 Rapeseed oil (to hydrate the powder) 2,54 0,85 Total 300 100
For your questions and projects, contact us at innovation@yumgo.fr Find us at www.yumgo.fr/conseil-innovation
CRÈME BRÛLÉE
INGREDIENTS
PROCESS TIPS
● Boil the cream, the milk and the vanilla, set aside to infuse.
● Mix Yumgo Yolk Powder with the water and the rapeseed oil to rehydrate it.
● Mix the rehydrated Yumgo Yolk Powder with the sugar.
● Add the previous mixture to the milk and boil.
● Pour the mixture into small containers.
● Bake for 45 min to 1 hour in an oven at 100°C.
● Keep for 30 min at room temperature.
● Leave for 2 hours in the fridge.
● Sprinkle the preparations with brown sugar and caramelize with a blowtorch.
● Cold gelation occurs after boiling.
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For your questions and projects, contact us at innovation@yumgo.fr QUANTITIES (g) PERCENTAGES (%) Milk or Soy milk 250 36,50 35% Cream or Plant-based cream 250 36,50 Sugar 85 12,41 Vanilla pod -Brown sugar -Yumgo YOLK POWDER 11 1,61 Water (to hydrate the powder) 78 11,38 Rapeseed oil (to hydrate the powder) 11 1,61 Total 685 100
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DACQUOISE
INGREDIENTS
PROCESS
● Mix Yumgo White Powder and the water to rehydrate it.
● Whip the rehydrated Yumgo White Powder, slowly add the sugar.
● Mix the almond powder, icing sugar, and cornstarch, incorporate gently in the previous mixture.
● Pour the mixture into a square mould.
● Bake at 160°C for 20 minutes.
TIPS
● Mix at highest speed in the standing mixer.
● The batter will be more liquid than a conventional batter. For your questions and projects, contact us at innovation@yumgo.fr
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at
QUANTITIES (g) PERCENTAGES (%) Sugar 150 27,27 Almond powder 140 25,45 Icing sugar 50 9,09 Cornstarch 40 7,27 Yumgo WHITE POWDER 17,85 3,25 Water (to hydrate the powder) 152,15 27,67 Total 550 100
FINANCIERS
INGREDIENTS
PROCESS
● Preheat the oven to 160°C.
● Mix the dry ingredients.
● Mix Yumgo White Powder with the water to rehydrate it.
● Mix the dry ingredients with the rehydrated Yumgo White Powder.
● Add the melted butter or margarine and mix.
● Distribute the mixture in moulds.
● Bake at 160°C for 25 minutes.
TIPS
● Wait for the financiers to cool before unmolding them.
● To unmold them quicker, place them in the freezer.
For your questions and projects, contact us at innovation@yumgo.fr
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QUANTITIES (g) PERCENTAGES (%) T45 Flour 120 11,73 Baking powder 3 0,29 Almond powder 135 13,20 Icing sugar 300 29,33 Butter or Margarine 165 16,13 Yumgo WHITE POWDER 32 3,08 Water (to hydrate the powder) 268 26,25 Total 1023 100
FRENCH MERINGUE
INGREDIENTS
PROCESS
● Mix Yumgo White Powder and the water to rehydrate it.
● Whip the rehydrated Yumgo White Powder with the standing mixer.
● Add the sugar progressively.
● Add the icing sugar and mix with a spatula or mixer.
● Poach the meringues in the desired shape.
● Dry at 90°C for a few hours.
● Let it cool down.
TIPS
● Whip at highest speed.
For your questions and projects, contact us at innovation@yumgo.fr
QUANTITIES (g) PERCENTAGES (%) Icing sugar 200 33,33 Sugar 200 33,33 Yumgo WHITE POWDER 21 3,5 Water (to hydrate the powder) 179 29,83 Total 600 100
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FRENCH MERINGUE WITH FRUIT PUREE
INGREDIENTS
PROCESS
● Whip Yumgo White Powder with the fruit puree.
● Add the sugar and mix.
● Poach the meringues in the desired shape.
● Bake at 90°C for 3 hours, depending on the thickness of the meringue (1h30 for mini meringues), in a ventilated oven.
● Let it cool down.
TIPS
● Whip at highest speed.
For your questions and projects, contact us at innovation@yumgo.fr Find us at www.yumgo.fr/conseil-innovation
QUANTITIES (g) PERCENTAGES (%) Fruit puree 179 44,75 Sugar 200 50 Yumgo WHITE POWDER 21 5,25 Total 400 100
INGREDIENTS
For your questions and projects, contact us at innovation@yumgo.fr
QUANTITIES (g) PERCENTAGES (%) Butter or Margarine 64 8 Milk or Soy milk 72 9 Star anis (pcs) 4 0,5 Orange marmalade 164 20,5 Inverted sugar or Honey 164 20,5 Glucose syrup 64 8 T65 wheat flour 20 2,5 T30 rye flour 124 15,5 Baking powder 8 1 Brown sugar 8 1 Potato starch 20 2,5 Cinnamon powder 4 0,5 4 spices mix 1,6 0,2 Salt 2,4 0,3 Yumgo WHOLE POWDER 12,8 1,6 Water (to hydrate the powder) 67,2 8,4 Total 800 100
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GINGERBREAD
GINGERBREAD
PROCESS
● Bring the milk and the star anis to a boil.
● Leave to infuse for 10 minutes, strain and leave to cool down to 30°C.
● Mix together the brown sugar, cinnamon, 4 spices mix, the sifted flour, cornstarch and baking powder.
● Stir in the marmalade, honey and glucose, previously warmed to 30°C.
● Mix Yumgo White Powder and the water to rehydrate it.
● Progressively add the Yumgo Whole rehydrated, the salt and finally the milk, previously warmed to 30°C.
● Finally add the melted margarine or butter.
● Pour 400g of the mixture into each 18x6cm cake mould.
● Bake for 40 to 50 minutes at 160°C.
TIPS
● Poach the softened margarine or butter in the center of each cake, along the whole length to have a better crack.
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For your questions and projects, contact us at innovation@yumgo.fr
HEAT STABLE PASTRY CREAM
PROCESS TIPS
● Heat the milk, cream, and part of the sugar and vanilla.
● Mix Yumgo Yolk Powder with water and rapeseed oil to rehydrate it.
● Mix the cornstarch, the rehydrated Yumgo Yolk Powder and the rest of the sugar. Pour the hot milk over this mixture and boil for 2 minutes.
● Add the butter or margarine and mix.
● Can be used in pains aux raisins.
For your questions and projects, contact us at innovation@yumgo.fr Find us at www.yumgo.fr/conseil-innovation
INGREDIENTS (g) (%) Milk or Soy milk 175 43,21 Cream 35% or Plant-based cream 75 18,52 Butter or Margarine 20 4,94 Sugar 50 12,35 Liquid vanilla 10 2,47 Cornstarch 25 6,17 Yumgo YOLK POWDER 5,5 1,36 Water (to hydrate the powder) 39 9,63 Rapeseed oil (to hydrate the powder) 5,5 1,36 Total 405 100
LEMON CURD
INGREDIENTS
PROCESS
● Mix the sugar, the pectin and Yumgo Whole Powder.
● Heat the lemon puree and the water to 50°C.
● Add the powders and bring to a boil.
● Cool to 40°C.
● Add the butter in cubes, mix.
● Cool quickly.
TIPS
● Keep refrigerated up to 3 days, can be frozen For your questions and projects, contact us at innovation@yumgo.fr
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(g) (%) Lemon puree 59,07 19,69 Sugar 82,76 27,59 Butter or Margarine 51,72 17,24 Pectin NH 3 1 Water 90 30 Yumgo WHOLE POWDER 13,45 4,48 Total 300 100
MACAROON SHELLS FRENCH MERINGUE
INGREDIENTS
PROCESS
● Preheat the oven to 140°C.
● Mix almond powder, icing sugar andYumgo fiber together.
● MixYumgo White Powder and the water to rehydrate it.
● Whip the rehydrated Yumgo White Powder in a standing mixer at highest speed, slowly add the sugar to form a meringue(for about 4 minutes).
● Fold a little amount of the meringue into the powders to obtain a paste. The batter will be more consistent than in a conventional recipe.
● Fold in the remaining meringue until a smooth, shiny, homogeneous mixture is obtained.
● Poach onto baking sheets.
● Tap trays to remove bubbles and flatten the macarons
● Cook for 15 minutes at 140°C with an opened vent.
● After removing from the oven, wait for complete cooling before removing the shells.
TIPS
● Use the maximum force of the standing mixer for the meringue.
● The Yumgo fiber adds strength to the mix.
For your questions and projects, contact us at innovation@yumgo.fr Find us at www.yumgo.fr/conseil-innovation *Consult us for the reference
QUANTITIES (g) PERCENTAGES (%) Meringue Sugar 150 25,91 Yumgo WHITE POWDER 12 2,07 Water (to hydrate the powder) 102 17,62 Mix Almond powder 150 25,91 Icing sugar 150 25,91 *Yumgo fiber 15 2,59 Total 579 100
COQUES DE MACARONS MERINGUE ITALIENNE
INGRÉDIENTS
*Nous consulter pour la référence
PROCESSUS
QUANTITÉS (g) POURCENTAGES (%) Meringue Sucre semoule 300 23,57 Eau 110 8,54 Yumgo BLANC POUDRE 12 0,94 Eau (pour hydrater la poudre) 103 8,09 Tant pour tant Poudre d’amande 300 23,57 Sucre glace 300 23,57 *FibreYumgo 33 2,59 Yumgo BLANC POUDRE 12 0,94 Eau (pour hydrater la poudre) 103 8,09 Total 1273 100
Pour toutes vos questions et vos projets innovation@yumgo.fr Retrouvez-nous sur www.yumgo.fr/conseil-innovation
COQUES DE MACARONS MERINGUE ITALIENNE
PROCESSUS CONSEILS
● Préchauffer le four à 140°C.
● Faire chauffer l’eau et le sucre pour obtenir un sirop entre 118°C et 120°C.
● Mélanger Yumgo Blanc Poudre et l’eau afin de le réhydrater.
● En parallèle, monter en neige YUMGO Blanc réhydraté environ 3 minutes à vitesse maximale (10) du robot pâtissier.
● Baisser la vitesse du robot lors de l’incorporation du sirop de sucre chaud (4-6).
● Une fois le sirop incorporé, laisser foisonner 4 minutes supplémentaires à vitesse maximale afin d’obtenir une meringue bien ferme.
● Pour le tant pour tant, mélanger Yumgo Blanc Poudre et l’eau afin de le réhydrater.
● Réaliser le tant pour tant, ajouter Yumgo Blanc Poudre réhydraté pour former le massepain.
● Une fois la meringue légèrement refroidie, mélanger une première partie de la meringue dans le tant pour tant pour bien détendre l’appareil.
● Ajouter le reste de la meringue et macaronner délicatement pour obtenir un mélange homogène, lisse et brillant.
● Pocher sur une plaque avec une feuille de cuisson ou silpat.
● Taper la plaque sur le plan de travail
● Cuire 16 minutes à 140°C, clé ouverte.
● À la sortie du four, laisser les macarons terminer de cuire sur plaque 10 minutes et laisser refroidir.
● Sur de plus grandes quantités : augmenter le temps de foisonnement de la meringue ainsi que le % de fibre Yumgo.
● Le massepain est plus consistant qu’un massepain conventionnel et peut être réalisé au robot pâtissier.
● La ventilation du four peut déformer le développement des coques.
Pour toutes vos questions et vos projets innovation@yumgo.fr Retrouvez-nous sur www.yumgo.fr/conseil-innovation
MACAROON SHELLS ITALIAN MERINGUE
*Consult us for references
PROCESSUS
For your questions and projects, contact us at innovation@yumgo.fr Find us at www.yumgo.fr/conseil-innovation INGREDIENTS QUANTITIES (g) PERCENTAGES (%) Meringue Sugar 300 23,57 Water 110 8,54 Yumgo WHITE POWDER 12 0,94 Water (to hydrate the powder) 103 8,09 Mix Almond powder 300 23,57 Icing sugar 300 23,57 *Yumgo fiber 33 2,59 Yumgo WHITE POWDER 12 0,94 Water (to hydrate the powder) 103 8,09 Total 1273 100
MACAROON SHELLS ITALIAN MERINGUE
PROCESS TIPS
● Preheat the oven to 140°C.
● Heat the water and sugar to obtain a sugar syrup between 118°C and 120°C.
● MixYumgo White Powder with the water to rehydrate it.
● At the same time, whip the rehydrated Yumgo White Powder into snow for about 3 minutes at maximum speed (10) of the standing mixer.
● Lower the speed of the mixer when incorporating the hot sugar syrup (4-6).
● Once the sugar syrup has been incorporated, whisk for an additional 4 minutes at maximum speed to obtain a firm meringue.
● For the mix, mix Yumgo White Powder with the water in order to rehydrate it.
● Make the mix of almond powder and icing sugar, add the rehydratedYumgo White Powder to form the marzipan.
● Once the meringue has cooled slightly, mix a first part of the meringue in the marzipan.
● Add the rest of the meringue and macaroon to obtain a homogeneous, smooth and shiny mixture.
● Poach on a baking sheet with a baking sheet or silpat.
● Tap the plate on the work surface
● Cook for 16 minutes at 140°C, key open.
● Once out of the oven, leave the macaroons to finish cooking on a baking sheet for 10 minutes and leave to cool.
● For larger quantities: increase the foaming time of the meringue as well as the % of Yumgo fiber for a developed crumb.
● The marzipan is more consistent than a conventional marzipan and can be made with a standing mixer.
● The ventilation of the oven can distort the development of the shells.
For your questions and projects, contact us at innovation@yumgo.fr Find us at www.yumgo.fr/conseil-innovation
INGREDIENTS
Flour Sugar
Butter or Margarine Baking powder Milk or Soy milk
PROCESS
● Mix Yumgo Whole Powder with the water to rehydrate it.
● Add the sugar, milk and vanilla.
● Sift in flour and baking powder.
● Add the melted butter or margarine.
● Cook for 10 minutes at 210°C.
TIPS
● Keep refrigerated for 3 hours for a better development in the oven.
For your questions and projects, contact us at innovation@yumgo.fr
Vanilla Yumgo WHOLE POWDER 24 3,6 Water (to hydrate the powder) 126 19,1 Total 660 100
MADELEINES
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MARBLED CAKE
Part 1 : Vanilla Batter
INGREDIENTS
PROCESS TIPS
● Mix Yumgo Whole Powder with water to rehydrate it.
● Mix Yumgo Whole Powder rehydrated with the sugar.
● Mix flour, baking powder, almond powder, vanilla and salt.
● Add the powders to the mixture Yumgo Whole Powder rehydrated and sugar then add the oil.
● Add oil and vanilla.
● When the vanilla batter is ready, move on to part 2.
For your questions and projects, contact us at innovation@yumgo.fr
●
QUANTITIES (g) PERCENTAGES (%) Sugar 114 22,82 T45 Flour 155 31,04 Baking powder 9,8 1,96 Almond powder 20 4 Liquid extract of vanilla 5,5 1,10 Salt 2,2 0,44 Sunflower oil 62 12,42 Yumgo WHOLE POWDER 21 4,2 Water (to hydrate the powder) 110 22,02 Total 499,5 100
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MARBLED CAKE
Part 2 : Cocoa Batter
INGREDIENTS
PROCESS
● Mix Yumgo Whole Powder with water to rehydrate it.
● Mix Yumgo Whole Powder rehydrated with the sugar.
● Mix flour, baking powder, almond powder, cocoa and salt.
● Add the powders to the Yumgo Whole Powder rehydrated and sugar.
● Pour the two mixture into a mould.
● Bake at 170°C during 60 minutes.
● TIPS
● Swirl in a serpentine motion.
QUANTITIES (g) PERCENTAGES (%) Sugar 114 22,79 T45 Flour 131 26,19 Baking powder 8,38 1,67 Almond powder 20 4 Cocoa 31 6,2 Salt 2,8 0,55 Sunflower oil 62 12,4 Yumgo WHOLE POWDER 21 4,2 Water (to hydrate the powder) 110 22 Total 500,18 100
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For your questions and projects, contact us at innovation@yumgo.fr
INGREDIENTS QUANTITIES (g) PERCENTAGES (%) Whole almonds 3120 30,12 Pistachios 600 5,79 Inverted sugar 900 8,69 Water (1) 590 5,69 Sugar (1) 1740 16,80 Glucose sirup (1) 1950 18,82 Sugar 700 6,76 Yumgo WHITE POWDER 80 0,77 Water (to rehydrate powder) 680 6,57 Total 10360 100
For your questions and projects, contact us at innovation@yumgo.fr Find us at www.yumgo.fr/conseil-innovation
NOUGAT
NOUGAT
PROCESS
● Roast the almonds and the pistachios.
● Mix Yumgo White Powder with water to rehydrate it.
● Start cooking the syrup (1).
● When the inverted sugar reaches 100°C, start whipping the rehydrated Yumgo White Powder, together with the sugar.
● At 131°C, stop cooking the inverted sugar and pour over the whipped Yumgo White. Continue whipping.
● When the sugar syrup reaches 143°C/145°C, pour over the whites.
● Dry the mixture using the flat beater for 25 minutes.
● Add the almonds and pistachios, place in a frame and let it dry for 1 night.
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For your questions and projects, contact us at innovation@yumgo.fr
PASTRY CREAM
INGREDIENTS
PROCESS
● Mix Yumgo Yolk Powder with water and rapeseed oil to rehydrate it.
● Heat the milk and vanilla powder.
● Mix the rehydrated Yumgo Yolk Powder with the sugar and the cornstarch.
● Combine the mixtures and boil for 2 minutes.
● Cool down quickly
TIPS
● Keep refrigerated up to D+1, do not freeze
QUANTITIES (g) PERCENTAGES (%) Milk or soy milk 211,2 64,10 Sugar 42,36 12,82 Cornstarch 21,12 6,41 Vanilla -Yumgo YOLK POWDER 2,79 0,93 Water (to hydrate the powder) 19,74 6,58 Rapeseed oil (to hydrate the powder) 2,79 0,93 Total 298,12 100
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PISTACHIO FINANCIERS
INGREDIENTS
PROCESS
● Preheat the oven to 160°C.
● Mix the dry ingredients.
● Mix Yumgo White Powder with the water to rehydrate it.
● Mix the dry ingredients with the rehydrated Yumgo White Powder.
● Add the melted butter or margarine and the pistachio paste and mix.
● Distribute the mixture in moulds.
● Bake at 160°C for 25 minutes.
TIPS
● Wait for the financiers to cool before unmolding them.
● To unmold them quicker, place them in the freezer.
For your questions and projects, contact us at innovation@yumgo.fr Find us at www.yumgo.fr/conseil-innovation
QUANTITIES (g) PERCENTAGES (%) T45 Flour 110 9,93 Sevarom Pistachio paste 95 8,67 Baking powder 3 0,27 Almond powder 135 12,18 Icing sugar 300 27,08 Margarine or Butter 165 14,89 Yumgo WHITE POWDER 32 2,89 Water (to hydrate the powder) 268 24,19 Total 1108 100
QUICHE BATTER WITH 70% YUMGO
INGREDIENTS
PROCESS
● Preheat the oven to 210°C.
● Rehydrate Yumgo Whole Powder with water.
● Mix the rehydrated Yumgo Whole Powder with milk and cream.
● Add salt and pepper in the desired amount.
● Pour the batter over a shortcrust pastry.
● Add the ingredients of your choice.
TIPS
● For a thicker batter, take heavy cream with 30% fat (it is also possible to add fresh cheese).
● After cooking, the quiche can be reheated in the oven or microwave.
For your questions and projects, contact us at innovation@yumgo.fr
us at www.yumgo.fr/conseil-innovation
Milk 35% Cream Salt, Pepper -Whole egg 45 7,63 Flour 40 6,78 Yumgo WHOLE POWDER 13,65 2,31 Water (to hydrate the powder) 91,35 15,48 Total 590 100
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SAVORY CAKE
INGREDIENTS
PROCESS TIPS
● Mix Yumgo Whole Powder with the water to rehydrate it.
● Mix the rehydrated Yumgo Whole Powder and the cream.
● Mix flour, baking powder, salt and pepper, and incorporate in the previous mix.
● Incorporate the powders.
● Add the melted butter or margarine and mix well.
● Cook for 50 minutes at 170°C.
● You can add ingredients of your choice into the dough.
● The cake can be kept in the fridge for 7 to 10 days and can be frozen for longer storage.
For your questions and projects, contact us at innovation@yumgo.fr
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QUANTITIES (g) PERCENTAGES (%) Flour 82,89 32,90 Baking powder 4,99 2,00 Salt 1,42 0,57 Heavy cream 30% 30 11,99 Butter or Margarine 37,39 14,95 Pepper 0,36 0,14 Yumgo WHOLE POWDER 12,18 4,87 Water (to hydrate the powder) 81,48 32,58 Total 250,11 100
SWISS MERINGUE
INGREDIENTS
PROCESS
● Mix the sugar and water in a bowl with a whisk.
● Heat in a bain-marie to 50°.
● Pour the mixture into the bowl of the mixer.
● Add Yumgo White Powder.
● Mix for 1 minute at speed 1 and then whip at maximum speed.
● Cook for 120 minutes at 100°C.
QUANTITIES (g) PERCENTAGES (%) Mix Sugar 500 66,66% Water 223,75 29,83% YUMGO White Powder 26,25 3,50% Total 750 100%
For your questions and projects, contact us at innovation@yumgo.fr Find us at www.yumgo.fr/conseil-innovation
DIPLOMATE CREAM
INGREDIENTS
PROCESS
● Heat the milk and the vanilla pod.
● Mix the sugar and pectin.
● Mix Yumgo Yolk Powder with the water and the rapeseed oil to rehydrate it.
● Mix the rehydrated Yumgo Yolk Powder and the sugar, then add the cornstarch and mix.
● Add some hot milk and mix well.
● Boil all the ingredients for 2 mins.
● Cool quickly then smooth with a whisk. Use at 15°C.
● Whip the cream to a semi-whipped texture, incorporate in 3 times into the previous mixture.
● Use immediately.
TIPS
● Use a plant-based milk rich in calcium for this recipe.
● Keep refrigerated for up to 2 days, can be frozen.
For your questions and projects, contact us at innovation@yumgo.fr Find us at www.yumgo.fr/conseil-innovation
QUANTITIES (g) PERCENTAGES (%) Milk or Plant-based milk (rich in calcium) 106,33 35,48 Vanilla pod -Sugar 39,54 13,19 Corn starch 8,57 2,86 Cream or Flora cream 106,33 35,48 Pectin 325 NH 95 3 1,00 Yumgo YOLK POWDER 3,95 1,32 Water (pour hydrater la poudre) 28,04 9,35 Rapeseed oil (to hydrate the powder) 3,95 1,32 Total 299,99 100
VANILLA MOUSSELINE
INGRÉDIENTS
PROCESS
● Mix Yumgo Yolk Powder with the water and the rapeseed oil to rehydrate it.
● Heat the milk, scraped vanilla pod, the rehydrated Yumgo Yolk Powder, sugar and cornstarch like a pastry cream.
● Cool quickly then smooth with a whisk. Use at 15°C.
● Whisk the butter to obtain a homogenous and soft texture.
● Add the pastry cream in 2 times.
● Use immediately.
TIPS
● The vanilla mousseline can be frozen in your products for longer storage.
For your questions and projects, contact us at innovation@yumgo.fr
Find us at www.yumgo.fr/conseil-innovation
QUANTITÉS (g) POURCENTAGES (%) Milk or Plant-based milk 153,06 51,02 Sugar 30,61 10,20 Cream or Flora cream 12,24 4,08 Butter or Margarine 85,71 28,57 Vanilla -Yumgo YOLK POWDER 2,02 0,67 Water (to hydrate the powder) 14,33 4,78 Rapeseed oil (to hydrate the powder) 2,02 0,67 Total 299,99 100
