Milk Brownie
  • Depositer
  • Oven
  • Tart

Milk Brownie

A stick-type brownie tartlet with a rich milk flavor and crispy texture. White chocolate is used for the brownie and finished with chocolate coating. There are two flavors: white chocolate and matcha.

Production Processes:
① Dividing the tartlet batter (System Depoly Tart Molding Machine)
② Forming by heat press (System Depoly Tart Molding Machine)
③ Depositing the brownie batter (System Depoly Tart Molding Machine)
④ Baking (Tunnel Oven)
⑤ Cooling (15 min at room temperature of 20℃)
⑥ Depositing the chocolate (System Depoly Tart Molding Machine)

Product information

24.5g (tartlet batter: 14g, brownie batter: 6g, chocolate: 4.5g)
[Tartlet batter]
cake flour, butter, superfine sugar, egg white, skim milk powder
[Brownie batter]
White chocolate: white chocolate, butter, cake flour, granulated sugar, whole egg
Matcha: white chocolate, butter, cake flour, whole egg, granulated sugar, matcha powder
White chocolate: white chocolate
Matcha: matcha chocolate


MASDAC NEWS trial version

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)

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