Bakery Concentrates

Alleggra’s new range of bakery concentrates offers you a simpler, more cost-effective way to produce perfect products every time.

Our concentrates are designed to offer you:

• Egg functionality as standard, to help you avoid the complexity and cost of handling egg and its price volatility
• Maximum batter cost saving, by optimising the ingredient list and omitting any commodity ingredients such as flour and sugar.
• Ultra-Flexible bases that can be used across many different bakery applications, enabling you to simplify purchasing, stock control and NPD
• Nutritionally better products, minimising saturated fats, salt and cholesterol in our standard recipes
• All minor ingredients included, eg. baking powders, emulsifiers, in order for you to produce uniformly great products and the cleanest possible label

All Alleggra concentrates are based around Alleggra’s patented egg replacement technology. This core technology is a dry blend made from all-natural ingredients, and contains (non-GM) soy protein, vegetable oil, egg white, whey protein. The concentrates also include emulsifiers and raising agents meaning all you need to add is the commodities.

Read more about Alleggra's range of bakery concentrates.