Baking & Snack - November 2024 - 54

DAIRY & EGGS
Serrano-Bahri noted no other
ingredient or ingredient system
will fully replace the functionality
and clean label appeal of eggs. This
makes reductions particularly challenging
in products where eggs are
critical to flavor and texture, like
meringues, soufflés and custards.
" However, reductions are easier
in recipes where eggs primarily
serve as a binder or for moisture,
such as in muffins or pancakes, "
he said. " In these cases, careful formulation
adjustments can allow for
a slight reduction in egg content
Bakers must
account for the
functionality
they're losing
when reducing
dairy or egg
content and how
it will impact their
product.
©topntp-stock.adobe.com
whole egg, egg yolks and egg whites, on the other hand, are
simple to use by making it quick and easy to measure the
proper portion for a recipe in any size baking operation. "
There is little to no difference in final product quality between
dry and liquid egg or dairy ingredients, Reed said, so
long as moisture content is accounted for if switching from
liquid to dry form.
" Milk can absorb between 50% to 100% of its dry weight,
so for every pound of dry milk added, an additional half
pound to 1 pound of additional water is needed in the formula, "
he explained.
There may be slight differences in final product quality
when switching from a dry to liquid format, however.
" Muffins made with dry eggs can have a slightly different
batter viscosity and final bake profile compared to liquid
eggs, " she said.
Bakers should also consider refrigerated storage capacity
when deciding between liquid and dry ingredients, and
how the ingredients will be added to the mixer, Regan said.
" In some cases, adding powders is easier and more sanitary
than pumping or hand-adding buckets of liquid ingredients, "
she observed. " Powder forms of dairy and egg ingredients
can be added directly into the formula along with
the other dry ingredients. "
Replacing what's lost
While cost-cutting reductions of eggs and dairy in a formulation
can be accomplished fairly easily, producers must
account for the functionality they're losing and how it may
impact their baked goods. Failing to do so can result in a
lower quality finished product that consumers won't accept
or product waste and rework that drives up costs.
" The main challenge is that the functional roles of egg
and dairy ingredients are broad and specific to different
types of baked products, " Regan said. " It is not possible to
replace these eggs and dairy ingredients with another single
ingredient. In general, it will take three to five ingredients
to replace the various functional roles they provide. "
54 Baking & Snack November 2024 / www.bakingbusiness.com
without significantly impacting the final product. "
J&K Ingredients Vita-ex egg replacer can partially replace
eggs in applications including bread, rolls, cakes,
muffins, pastries and other sweet goods, reducing costs by
20% to 30%, said Daniel Marciani, director of R&D, and
Michael Chancafe, senior bakery applications scientist,
J&K ingredients. The company also offers clean label egg
replacers under the Vita-Ex line.
" J&K has achieved full egg replacement like brioche
rolls where 100% of the whole egg used at 4% of the total
weight was replaced with 1% Vita-Ex and 3% water
in the formulation while maintaining the comparative
taste, texture and tenderness of the brioche rolls and
lowering total costs, " Marciani and Chancafe said.
WHEN IT COMES TO
EXTENDING DAIRY AND EGGS,
INGREDIENT FORMAT CAN
MAKE A BIG DIFFERENCE.
Even if the lost functionality is accounted for, however,
no replacement will be a perfect match.
" If you reduced the butter in a pie crust formula, it would
have both flavor and texture impacts on the finished bakery
product even if you replaced it with a vegetable shortening, "
Burrington said. " Cost reductions are always possible,
but it is important to be mindful of reformulations
because loyal consumers will know your product and
notice changes that impact their characteristics. "
To avoid upsetting these loyal consumers, Burrington
recommended working with suppliers on ingredient selection
to ensure changes to the final product are minimal.
Even if not reducing egg or dairy content in a product,
bakers should be on the lookout for any formulation challenges
these ingredients may cause.
" Some formulation challenges can arise from interactions
between egg and dairy and other ingredients in prod
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