Bakery Concentrates

Case study

	Client	Mid-sized manufacturer of frozen muffin dough.
	Application	Blueberry and Chocolate-chip muffins
	Objective	(1) Cost saving; (2) Resolve shelf life problem; (3) Removal of crumbliness; (4) Removal of egg from factory
	Result	11.9% batter cost saving

Alleggra was approached by this client with a need to both reduce costs and simplify frozen dough manufacturing costs.
Following the brief from the client, Alleggra USA's technical team developed 2 potential solutions - one involved a recipe and prototype product using Alleggra's Muffin Concentrate (MC129) which improved the functionality of the existing product in terms of shape, specific height, specific volume, firmness, elasticity, taste and eating performance; the other involved replacing the liquid eggs with Alleggra B119 egg alternative. The prototype products have been tested both in Alleggra's lab as well as in the customer's plant.
Use of B119 resulted in a saving of 25% on egg costs.
Use of Muffin Concentrate resulted in savings of about 15% based on total ingredient costs. It was noted that the use of the muffin base also helped improve shelf life and minimized crumbliness.