Baking & Snack -june 2022 - 58

Exceptional
absorption
better profi ts
Full egg substitution is possible in
applications that don't rely on them for structure.
©ImagesMy - stock.adobe.com
able to run samples with bakers to find the right egg replacer
for your bakery and the balance between eggs and
their replacements. "
Brolite offers a variety of solutions that can fully replace
eggs in yeast-raised products and up to 30% of eggs
in cakes. Its Eg-Sential and Bro Eg-Cellent products can be
used as a total whole egg replacer, whether they're fresh,
frozen or powdered, in sweet doughs, cookies and bagels,
while the Egg O Nomic can fully replace eggs in these products
as well as in bread.
Regardless of the extent of a bakers' egg replacement
needs, Ms. Mills said working with the ingredient supplier
is key to finding the proper solution.
" Common questions include: How much egg does your
current recipe use, what type of egg product are you using
- liquid vs powdered; whole, yolks or whites - and what
functional roles do they play in your formula? " she said.
" We will also need to determine the customer's egg reduction
goals. The answers to these questions will influence
how we approach egg replacement. "
Deciding whether a full or partial replacement is best
also depends on the quality of the strengtheners already in
the product formula.
" Breads have more gluten available to provide strength
Standard Patent Flour:
Dakota Champion
for
the baking industry, Dakota
Champion fl ours are suitable for
a wide variety of breads, rolls
and specialty products.
Discover the North Dakota Difference
Call 1-800-538-7721 * www.ndmill.com
58 Baking & Snack June 2022 / www.bakingbusiness.com
FSSC 22000 CERTIFIED
while cakes rely on the eggs. Many formulas now use other
emulsifying agents and enzymes to provide strength, so
bakers need to be cautious of overdosing their formulas, "
Mr. Nordin explained.
Eggs are an incredibly versatile ingredient in baked
foods, but faced with repeated price volatility, many bakers
may want to replace them. This can be a tall order, especially
in applications where eggs are critical for structure,
but ingredient suppliers are more equipped than ever to
find the right solution for any situation. Bakers who fully
understand the role eggs play in their products, and work
alongside suppliers throughout the replacement process,
can reduce costs, stretch their eggs further and achieve their
formulation goals.
*
http://www.ndmill.com

Baking & Snack -june 2022

Table of Contents for the Digital Edition of Baking & Snack -june 2022

Baking & Snack -june 2022 - Intro
Baking & Snack -june 2022 - 1
Baking & Snack -june 2022 - 2
Baking & Snack -june 2022 - 3
Baking & Snack -june 2022 - 4
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