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Our EGG-Cel 1260, especially formulated for larger Cakes, is an innovative and highly functional, cost effective option that can partially or completely replace egg in your recipes. Using the latest cutting-edge technology, it is Allergen Free, Non-GMO and is also neutral in taste.
It provides superior gelling, emulsification and foaming characteristics and is ideal for Vegan and Gluten Free applications as well as 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 mixed with 100g of water. The resulting mixture can be used as a 1:1 replacement for egg.
Product Benefits:
• Very cost effective.
• Allergen Free & 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 Cakes.
• Suitable for both Gluten Free and Wheat Based products.