S For Extruded And Deposited Doughs

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic S For Extruded And Deposited Doughs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing S For Extruded And Deposited Doughs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Recipe no. 102 103 104 105 106 107
• Type product fig fig fig date coextruded coextruded
• filling filling filling filling cream cream
• granulated 21
• sugar
• icing sugar 4 47 43
• cane syrup 46 47
• 80 %
• glucose syrup 8 23.27
• 80 %
• special fat 22 25
• lecithin 0.05 0.05
• SMP 8 7
• salt 0.15
• citric acid 0.06 0.22
• glycerine 4
• vanilla/in† 0.1 0.1
• fig paste 39 52 42
• date paste 69.8
• cocoa 8
• cocoa mass 6
• caramel colour 0.26
• biscuit recycle 5 6
• fig roll recycle 5
• crushed corn 6.50
• flakes
• nut paste 8 25

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

added water 1 18 0 (5) 0 0 * These recipes are shown on a percentage basis. † This ingredient is not represented by an accurate quantity

Step 2: Technique & Execution

Critical ingredients The composition of the fruit filling and cream requires careful attention to reduce the chance of ‘blowing’ during baking

Step 3: Technique & Execution

This happens when a gap forms above the filling within the dough case

Step 4: Technique & Execution

If the filling is aerated (incorporation of air during mixing) or the moisture content is too high ‘blowing’ is more likely to occur

Step 5: Technique & Execution

The filling is prepared by mixing other ingredients, as shown above, with the fig (or date) paste in order both to obtain a suitable consistency for extruding and to reduce the cost

Step 6: Technique & Execution

The choice of fat for the cream is probably critical for inclusion in a baked product