The client was previously using liquid whole eggs for producing muffins. About a year back this client changed to a formulation in which he replaced 50% of the liquid eggs with Alleggra’s B119 egg replacer. After about a year of satisfied use of B119, customer decided that he wanted to to change to 100% egg replacement, sinve he currently stocks both Alleggra B119 at room temperature and liquid eggs at refrigerated temperatures. After review customer further decided to optimize production costs by combining 100% egg replacement with Alleggra’s Cake Base. Customer previously used a commercial cake mix. Alleggra demonstrted to customer that use of Alleggra’s base would not only permit him to reduce his egg costs, but also his total formulation costs by using his own flour and sugar.  

Alleggra USA’s technical services team worked with the customers muffin formulation. Client uses a commercial cake mix and combines it with liquid eggs, B119, oil and water. Following development work in our lab at Alleggra USA, plant trials were conducted at customer’s site. In these trials we used Alleggra’s sponge cake mix and combined with flour, sugar, oil and water. with only a minor change in formulation. This has resulted in a 15% saving in total muffin batter costs in quantifiable savings. Non quantifiable savings include elimination of “refrigerated” storage of liquid egg, simplifying ingredient usage and storage and price stability.