Recommended Ratio of Water to Citri-Fi |
4:1 | 6:1 | 7:1 | 8:1 | 9:1 | 10:1 | 12:1 | |
| Suggested Maximum Percentage of Fat Replacement | 50% | CF 100 - Reduced shortening sweet dough* - Tortillas |
CF 100 - Biscuits - Nutritional bars |
CF 100 - Muffins - Brownies - Honey bun - Layer cake - Magdelenas - Pizza crust - Bread, buns |
CF 100 - Cinnamon smear - Yeast raised donuts |
CF 100 M40 - Cheese sauce* |
CF 200 FG - Thousand island salad dressing* |
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CF 100 FG - Ranch dressing* - Alfredo sauce* - Hot dogs - Compound butter* - Natural cheese |
CF 200 - Reduced bake times with white bread and buns |
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CF 200 - Chocolate layer cake - Chocolate icing |
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CF 200 FG - Frozen yogurt - Imitation mozzarella cheese* |
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| 40% | CF 200 - Corn dog batter |
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| 33% | CF 200 FG - Butter in laminated roll-in product* - Croissants - Reduced fat frosting |
CF 100 FG - Ranch dressing - Cured bratwurst |
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CF 200 FG - Cream filling - Frozen yogurt - Ice cream - Soft serve ice cream |
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| 30% | CF 200 FG - Cake donuts (reduced oil absorption) |
CF 100 M40 - Mayonnaise |
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| 25% | CF 100 FG - Pie crust |
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| 10% | CF 200 - Batters for fried products |
* Denotes the recommendation to disperse Citri-Fi in oil before incorporation. In applications with no asterisk, Citri-Fi should be premixed with dry ingredients. |
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