Recipe
Less than 100 Kcal Cereal Bar with NUTRIOSE® FM 06 Soluble Fiber and NEOSORB® 70/70 Sorbitol
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Recipe reference: MCERCBA002
Recipe composition
| INGREDIENTS | PROPOSED RECIPE INGREDIENTS (%) |
| Rice crisps | 15.000 |
| Honey | 15.000 |
| Roquette glucose syrup 6080 | 15.000 |
| Almond | 10.000 |
| Apricot, dried | 10.000 |
| Cranberry, dried | 10.000 |
| Cashew nut | 10.000 |
| Oat flakes (rolled oats) | 6.000 |
| NUTRIOSE® FM 06 soluble fiber* | 6.000 |
| NEOSORB® 70/70 sorbitol syrup* | 2.500 |
| Natural vanilla flavor, powder | 0.350 |
| Xanthan gum | 0.150 |
| Total | 100.000 |
* Roquette products
Process method
- Weigh all the ingredients.
- Take liquid glucose and honey in the sauce pan.
- Add 30g of water and mix it, untill uniform distribution.
- On the hot plate, evaporate 35g of moisture.
- Add all the other ingredients to it and mix it well.
- Mould and refrigerate for 30 minutes.
Ingredients list and allergens (Indicative)
- Glucose syrup
- Honey
- Rice crisps
- Almond
- Apricot
- Cashew
- Cranberries
- Soluble fiber
- Oatmeal
- Sorbitol syrup
- Flavor
Contains: nuts and derivatives, cereals containing gluten and derivatives.
Label of nutrition facts (Indicative)
| Average nutrition facts (EU) |
Per serving Proposed recipe |
Per 100g Proposed recipe |
| Energy (kcal) | 119 | 276 |
| Fat (g) | 4.6 | 10.7 |
| of which saturates (g) | 0.2 | 0.5 |
| Carbohydrate (g) | 19.7 | 45.9 |
| of which sugars (g) | 13.2 | 30.7 |
| of which polyols (g) | 0.8 | 1.8 |
| Fiber (g) | 3.3 | 7.7 |
| Protein (g) | 2.8 | 6.4 |
| Sodium (mg) | 5.1 | 11.8 |
Serving size (1 bar): 43g