Technical support

Replacing 100% of egg in your scratch recipes with Alleggra will require recipe reformulation. Alongside the omission of egg, flour/sugar and sugar/water ratios will need re-balancing to achieve the desired result.

Our in-field Technical Services team and our bakery experts at the Alleggra Technical Centre are very experienced in such reformulation projects and are ready to help you in your transformation.

In addition to reformulation work, the team is available to help on:

• New concept development
• Low-fat product introduction
• Low-sodium product development
• Extension of shelf life
• recipe cost optimisation