Alleggra Egg-Yolk Replacer for Bakery (D120)

Description: A soy based egg-yolk replacer for bakery.

Applications: Suitable for hard and soft baked cookies.

Advantages: Typically 20%-30% cheaper than liquid egg yolk; no requirement for egg handling; 85% less saturated fat; zero cholesterol; no transfats.

Dosage: Typically dosed in at 0.5%-4.0% of total batter weight dependent on application requirements. This includes the egg functionality.

Technical Support: Our Technical Services team is available to advise on implementation and recipe rebalancing. Read more