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Our EGG-Cel 1560, especially formulated as a cutting-edge wheat based egg replacer for today’s commercial bakeries and food producers, is an innovative and highly functional, cost effective option that can partially or completely replace egg in your recipes.
It provides superior gelling, emulsification and foaming characteristics and is ideal for conventional wheat based products to help drive down cost. It is also a natural shelf life extender and contributes to a softer crumb.
The standard ratio of the egg replacer to water is 1:10, 10g of egg replacer and 100g of water can be added to recipes as a replacement for 110g of egg.
Product Benefits:
• Very cost effective.
• Non-GMO
• Level of fat in your formula can be reduced as the staling is much slower than with conventional egg
• Allows the formation of light egg-free cake products that are process tolerant to high volume plants
• Good source of protein
• Tolerant to inclusions and toppings
• Neutral in taste and provides an excellent mouthfeel.
• Superior gelling, emulsification and foaming characteristics.
• Gels and sets at low temperatures allowing for quicker bake times
Product Applications:
• Can be used as a partial or complete substitute for egg in recipes for larger Cakes, and Cupcakes.
• Suitable for Wheat Based Cookies abd Brownies.