From Dairy Management Inc.™
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Printable Version |
Chocolate Brownie with Deproteinized Whey
An economical source of dairy solids, deproteinized whey also contributes sweet and salty flavors to this bakery classic, permitting reduced sodium and sugar content.
08/29/06
Ingredients
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Usage Level (%)
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| Sucrose |
28.90 |
| Butter, Salted |
20.20 |
| Egg, Whole, Liquid |
19.05 |
| Flour, All-Purpose |
16.00 |
| Baking Chocolate, Unsweetened |
10.10 |
| Deproteinized Whey |
5.10 |
| Vanilla Extract |
0.50 |
| Salt |
0.10 |
| Potassium Sorbate, Powder |
0.05 |
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100.00
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Developed at the Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, Calif. © 2006 Diary Management Inc.™
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Preparation
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| 1. |
Melt the chocolate and butter together. Set aside. |
| 2. |
Mix together the dry ingredients. |
| 3. |
Combine the egg and vanilla extract. Add this to the dry ingredients and mix well.* |
| 4. |
Blend in the chocolate/butter mixture and mix well. |
| 5. |
Pour the batter into a baking dish. Bake at 350° F for 35 minutes. |
| *For a moister texture, water may be added at 5%. |
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Benefits of Using Dairy Ingredients |
| Butter: |
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Adds incomparable butter flavor. |
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Contributes to uniform, tender texture. |
| Deproteinized Whey: |
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Blends well with many food flavors. |
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Allows for reduced sodium and sugar content. |
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Provides an economical source of dairy solids. |
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Contributes body/texture and pleasing mouthfeel. |
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Market Insights: |
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The average American consumes nearly 10 times more sodium per day than required. |
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Diets high in sodium have been linked to elevated blood pressure, a condition that affects about one-third of all Americans. |
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Deproteinized whey in baked goods can help reduce sodium content. |
| Note: This formula serves as a reference. Product developers are encouraged to modify the formula to meet manufacturing and finished product specification needs. | |
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