Alleggra Hi egg-white Whole Egg Replacer for Bakery (B119)

Description: A soy based whole egg replacer for highly aerated bakery products.

Applications: Suitable for making for sponges, fairy cakes, swiss rolls and sponge drops.

Advantages: Typically 20% cheaper than whole liquid egg; no requirement for egg handling; 60% less saturated fat; zero cholesterol; no transfats; can help achieve softer eating quality if required.

Dosage: Typically dosed in at 3.0%-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