Alleggra Whole egg replacer (B129)

Description: A soy based whole egg replacer for bakery.

Applications: Suitable for making for loaf cakes, muffins, traybakes, cup cakes, sheet lines, brownies, cookies and pastries.

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 qulity if required.

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