Egg Replacers for Bakery

Case study

	Client	One of UK’s largest manufacturer’s of retailer own label products.
	Application	Swiss rolls
	Objective	(1) Cost saving; (2) Improvement of quality at end of shelf-life
	Result	4.0% batter cost saving, equivalent to egg-price saving of 17%

Alleggra was approached by this client with the primary objective of improving profitability on a core/value line for leading British retailers. A secondary objective of improving the eat quality (moistness) was also important.

Following the brief from the client our technical team in the Netherlands developed a recipe and prototype product using B119 egg-replacer which matched the functionality of the existing product in terms of specific height, specific volume, firmness, elasticity, taste and eating performance. Water activity tests were also conducted to demonstrate estimated mould free shelf life.

The prototype product was shown to the client combined with:

• commercial assessment showing a batter cost saving in excess of 5%
• nutritional analysis showing reduction in saturated fats by 10%
• label analysis showing no increase in e-numbers

This product was immediately tested at the client’s test bakery and following some minor changes to the flour/water ratios, the recipe was trialled at the factory three times over a six week period to develop samples at beginning, middle and end of shelf life. These were internally panelled, and given a green light prior to presenting to the retailer.

These products are on-shelf.