Alleggra's Egg replacers for Pasta (P100)

Description: A soy based whole egg replacer for use in pasta.

Applications: Suitable for all pasta and noodle type applications

Advantages: Typically 20% cheaper than whole liquid egg; no requirement for egg handling; 60% less saturated fat; cholesterol free; improved elasticity.

Dosage: Depends on application requirements. Applied directly into flour.

Technical Support: Alleggra's Technical team is available to advise on recipe rebalancing and new product development. Read more...