EGG-Cel 1010 Egg Replacer for Breads

Our EGG-Cel 1010 is especially developed as a 1:1 replacer for Egg Powder in all Gluten Free breads like Loaves, Buns and Rolls. It 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 gives more structure and elasticity to your breads.

It produces consistently superior results, its high viscosity gives a stronger bind and crumb form. The dough holds shape and actually yields more volume and rise than egg. Many bakeries and manufacturers have used EGG-Cel to reduce the cost of their products and expand their vegan ranges.

Product Benefits:
• Very cost effective
• Allergen Free & Non-GMO
• Gives more structure and elasticity
• High Viscosity – stronger bind and crumb form
• Holds shape and yields more volume.
• Reduces wastage and provides consistency
• Unique stable performance
• Contributes to extending product shelf life
• Neutral taste and low in fat

Product Applications:
• Can be used as a partial or complete substitute for egg in Gluten Free Loaves, Buns, Rolls, Bagels and more!