Product Overview
This Sweet Pumpkin Pastry is engineered using a nutrient-dense matrix of natural pumpkin puree and white kidney beans. The integration of white kidney beans functions as a natural structural stabilizer, enhancing the dietary fiber profile while maintaining a smooth, consistent viscosity in the filling.
The sweetener system excludes traditional sucrose, utilizing Maltitol Syrup and Trehalose to achieve a refined sweetness index of 2-3/10. This formulation ensures the product remains low-calorie and compatible with diabetic-friendly retail standards. Lipid requirements are fulfilled via refined corn oil, ensuring the final pastry contains zero trans-fatty acids.
Process Parameters & Structural Data
The product follows a high-density 1:9 structural ratio, where a 5g low-gluten wheat envelope houses a 45g pumpkin puree biscuits core. This technical configuration is specifically designed to minimize "empty calories" from the crust and maximize the functional fiber output of the vegetable filling.
Manufacturing involves low-temperature, constant-heat roasting rather than frying. This thermal processing stabilizes the water activity (Aw) of the pumpkin paste, preserving the natural carotenoids and volatile flavor compounds of the raw material while ensuring a baseline 20-day shelf life.
Dietary & Application Profile
Nutritional Density
High dietary fiber content supports metabolic health and provides sustained satiety, positioning the product as an effective healthy meal replacement snack.
Commercial Application
Optimized for fitness-oriented retail, healthy breakfast programs, and institutional catering requiring strict non-sucrose and low-lipid profiles.
Technical Specifications
|
Parameter |
Specification Details |
|
Product ID |
50g Golden Sweet Pumpkin Pastry |
|
Packaging Type |
Food-grade individual sealed pouches |
|
Manufacturing Standard |
Produced in HACCP & ISO 22000 compliant facilities |
|
Sucrose Status |
0% Added Sucrose (Sucrose-Free) |
|
Logistics Handling |
Palletized transit recommended due to high flakiness of shortcrust |
FAQ
Q1: How is the "Sucrose-Free" claim verified?
A: The absence of added sucrose is verified through standard laboratory testing, ensuring the product adheres to low-glycemic dietary requirements by utilizing Maltitol as the primary sweetener.
Q2: Why is the crust-to-filling ratio set specifically at 1:9?
A: This ratio is a technical benchmark for our high-fiber pumpkin cakes to prioritize nutritional volume over grain-based mass. It ensures the consumer receives a high concentration of vegetable-derived fiber per unit.
Q3: What provides the "Sweet Pumpkin Pastry" its flavor if no sucrose is added?
A: The flavor profile is derived from the natural sugars inherent in the pumpkin puree, further balanced by the clean-finishing sweetness of Trehalose and Maltitol.
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