Lava Cookie


Puratos White Shortening 1100
Butter 550
Aristo Primeur Croissant 550
Fine sugar 1783
Cake Flour 4300
Bread Flour 545
Salt 40
Ammonium Bicarbonate 35
Sodium Bicarbonate 5
Milk Powder 160
Eggs 450
Fructose 220
Water 262
Vanilla Flavor 30
total 10030
Carat Supercrem 6g per 8g dough
Inclusion total 0

Working Method

  • Mix white shortening, butter, Aristo, sugar, fructose, water, ammonium bicarbonate, sodium bicarbonate, and salt for 6 mins in high speed.
  • Add the rest of the ingredients for 60secs, slow mixing.

  • Form the dough with the Carat Supercrem filling in Kobird extrusion machine, I,O nozzle diameter: 20mm, 25mm.
  • 2.8g dough + 6g filling.

  • Bake in a convection oven for +/- 13mins at 168 C.

About this recipe

Complexity level: