GINGERBREAD

• 64g butter or margarine

• 72g milk or soy milk

• 4 g star anise (in pieces)

• 164g orange marmalade

• 164 g invert sugar or honey

• 64 g glucose syrup

• 20g T65 wheat flour

• 124g T30 rye flour

• 8g baking powder

• 8g brown sugar

• 20g potato starch

• 4g ground cinnamon

• 1.6 g of 4 spice mix

• 2.4g salt

• 12.8g YUMGO Whole Powder

• 67.2 of water (to hydrate the powder)

Process

1.   Bring the milk and star anise to a simmer.

2. Leave to infuse for 10 minutes, sieve and let cool to 30°C.

3. Mix together the brown sugar, cinnamon, 4 spices, as well as the flours (wheat flour and rye flour), starch and baking powder.

4. Incorporate the marmalade, invert sugar or honey and glucose previously warmed together to 30°C.

5. Mix YUMGO Whole Powder and water to rehydrate it.

6. Incorporate YUMGO Whole Rehydrated Powder little by little, the salt and finally the milk warmed to 30°C.

7. Finally, add the margarine or softened butter.

8. Pour 400g of mixture into each 18x6cm cake tin.

9. Bake for 40 to 50 minutes at 160°C.