Baking & Snack - November 2022 - 54

DAIRY & EGGS
originally intended to be made, "
said Kerry Robb, marketing manager,
NestFresh. " When you start
with quality ingredients, you're more
likely to get a finished recipe that is
also quality. "
Egg product suppliers offer ingredients
designed for enhanced performance
in some applications, which
helps bakers manage cost without sacrificing
functionality.
" Egg whites, for example, are available as
Dairy and egg
ingredients allow
bakers and snack
manufacturers to
call out clean label
ingredients on
packaging, such
as the use of real
cheese.
Kellogg Company
ance, flavor and richness as well as texture, batter quality
and water activity. Egg products come in dry, frozen and
liquid bulk formats. They can be simply whole eggs to
just the whites or the yolks. There are also performanceenhanced
versions.
Research supported by the American Egg Board and
conducted by CuliNex examined typical baking applications
made with egg products vs. those made without eggs.
" The areas of cookie quality most negatively affected
when eggs are removed are color/appearance, aroma,
flavor and texture, " said Bradd Bosley, director of innovation,
American Egg Board. " Eggs are also an integral
ingredient in most cakes. They build structure, which
is the primary function in yellow batter cake. They also
provide leavening, binding, aeration and contribute to
texture, flavor, color and aroma. "
In addition to all those functions, eggs give sponge
cakes a sweet, eggy baked aroma and flavor. With angel
food cake, egg whites are critical to the characteristic
airy structure that is tender in the mouth with a fluffy
texture and neutral sweet baked flavor.
" Without eggs, angel food cake batter is four times
more dense and much lower in viscosity, " Mr. Bosley
said. " This results in a squat, firm, chewy, pasty-tasting,
gel-like substance rather than the expected angel food
texture and mouthfeel. "
In order to replace eggs in a formulation, bakers must
use many different ingredients for the same functionality,
which results in a longer ingredient label.
" In using real eggs in a recipe, your recipe has the
opportunity to be made and enjoyed the way it was
WHEN DECIDING ON AN EGG FORMAT,
BAKERS SHOULD CONSIDER NOT ONLY
THE FUNCTIONALITY OF THE EGGS, BUT
ALSO THEIR BUDGET AND PROCESSING
AND STORAGE CAPABILITIES.
54 Baking & Snack November 2022 / www.bakingbusiness.com
standard, high whip - sometimes called angel whites
- and high-gel, " Mr. Bosley said. " Each contributes a
different functionality to various applications. Standard
egg whites would be appropriate for frittata bites, while
high whip would be appropriate for meringue applications,
and high gel would work best in protein bars. "
When deciding on an egg format, bakers should consider
not only the functionality of the eggs, but also their
budget and processing and storage capabilities.
" Different ingredients have different purposes, so
they can be used in a number of ways, " Ms. Robb said.
" Based on a customer's budget and particular needs, the
format of eggs we provide them could change to bring
ease and convenience. We customize products to meet
their business challenges. "
The egg category is experiencing the tug that comes
from the demand for more transparency, according to
Ms. Robb. This includes how the hens are raised and
leads to claims bakers can make regarding specialty egg
ingredient selection.
About 30% of all egg production is from hens laying
specialty eggs, according to United Egg Producers. This
has doubled since 2016.
" All trend lines point toward increased demand in
specialty eggs, " said Karen Van Prooyen, marketing director,
Dutch Farms. " We have partnerships with local,
small family farms that raise hens who are free to roam
and nest, who allow outdoor access and some who allow
hens to forage for wild plants and food. "
This sustainability angle offers another layer to the
high-quality halo eggs contribute to baked goods.
" It's important for industry leaders to amplify the
trends that are focused on making higher quality food
products that are better for the animals and the planet, "
Ms. Patterson concluded.
Dairy and egg ingredients offer bakers the opportunity
to provide quality, nutritious baked goods with ingredients
consumers recognize, even with their storage
and cost limitations. With a little extra help and understanding,
bakers can formulate to make these ingredients
work for their products and process.
*
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Baking & Snack - November 2022

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