Bakery Mixes

Alleggra’s bakery mixes offer a versatile base for all cake and muffin type products.

Our mixes are designed to offer you:

• Maximum batter cost saving, by optimising the ingredient list and using smarter ingredients
• Egg functionality as standard, to help you avoid the complexity and cost of handling egg and its price volatility
• Versatility, as the mixes can be used across many different bakery applications, enabling you to simplify purchasing, stock control and NPD
• Nutritionally better products, minimising saturated fats and cholesterol in our standard recipes
• All dry ingredients included Alleggra’s mixes are based around our patented and proven egg-replacement technology. This core technology is a dry blend made from all-natural ingredients containing soy protein (non-GMO), vegetable oil, egg white and whey protein. To this are added the flour, sugar, emulsifiers and raising agents to offer you a consistent and cost-effective base from which to create your own individual style of finished product.

All you add is the water, oil, your chosen inclusions and your own finishing touches

Read more about our range of complete mixes.