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GINGERBREAD

STEPS :

  • Heat the milk and star anise. Infuse for 10 minutes, separate the milk from the star anise and let cool to 30°C.

  • Blend together the brown sugar, cinnamon, 4 spices, flours, starch and baking powder.

  • Mix together the marmalade, inverted sugar or honey and glucose previously warmed together at 30°C.

  • Incorporate the YUMGO whole slowly, the salt and finally the milk at 30°C.

  • Add the softened plant based butter.

  • Put the batter into molds.

  • Bake 40 to 50 minutes at 160°C.

Ingredients pain epice.png

Use of Yumgo Whole powder

Percentage of use in the recipe: 16%

Application method: mix the powder and water well using a

whip.

Quantity needed for the recipe: 12.8 g of powder + 67.2 g of water = 80 g of YUMGO

Entire

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