Recipe
- Depositer
- Oven
- Bouchee
Soufflé Bouchee
Soft cheese flavor bouchee sandwiches cheese cream.
It is a bouchee that has soft batter like soufflé and a cheese flavor.
Production Processes：
① Laying a sheet (sheet placing machine)
② Depositing batter (depositor)
③ Baking (20 min) (Tunnel Oven)
④ Peeling off the sheet (sheet rolling device)
⑤ Cooling (cooling conveyor belt)
⑥ Depositing the cream (cream sandwiching machine “Filling Depositor”)
⑦ Sandwiching the cream (cream sandwiching machine “Sandwich Machine”)
Product information
- Weight
- 54g (batter: 34g, cream: 20g)
- Size
- φ80mm×H40mm
- Ingredients
- [Batter]
egg white, granulated sugar, egg yolk, condensed milk, margarine, cream cheese, cake flour, dried egg white, stabilizer (polysaccharide thickener)
[Cheese cream]
fresh cream, cream cheese, granulated sugar, egg yolk, gelatin, fragrance (vanilla)
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
