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Our Egg Replacer, especially formulated for Cookies, 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 clean label and allergen free, is neutral in taste and contributes to an excellent mouthfeel.
It provides superior gelling, emulsification and foaming characteristics and is ideal for Vegan and Gluten Free applications as well as a full or partial egg replacer in 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 one egg (26-28g) in a formula is 5-6g egg replacer in 20g of water.
Product Benefits:
• High Water absorption.
• Gluten & Allergen Free.
• Excellent functionality.
• Enhances texture – Provides moisture and structure, ensuring cookies are soft and fluffy without the use of eggs.
• Promotes binding – Helps hold ingredients together, preventing crumbling or dryness in egg-free cookies.
• Improves shelf life – Egg replacers can help extend the freshness of muffins by reducing moisture loss.
• Improved consistency – Egg replacers ensure consistent results in every batch, offering uniform texture in cookies.
• Very cost effective.
• Low in fat.
• Good protein source.
• Flavourless.
• Easy to work with.
Product Applications:
• Can be used as a direct substitute for egg in recipes for Cookies.