Egg Replacers Products

Alleggra’s whole egg replacers match the functionality of whole egg in terms of crumb structure, texture, emulsification. colour and flavour, and wok cross the whole range of bakery products.

All the products are designed to replace 100% of the egg, but also work alongside egg if this is a development requirement.

Choosing the correct product requires technical support but is broadly based on the table below.

For more information select from the list below:

Whole egg-replacer suitable for loaf cakes, traybakes, muffins, cookies. Read more

Whole egg-replacer with enhanced egg-white ratio suitable for sponges, swiss rolls. Read more