date:Dec 11, 2013
n, which are natural ingredients. Easy to use, OptiSol 3000 provides an alternative to both whole dried and liquid eggs for numerous bakery applications, including cakes, muffins, pancakes, sweet bakery mixes, baked bars and refrigerated cookie doughs.
A natural ingredient, it can be used in a 1:1 inclusion rate for dried whole eggs. Studies in muffins trialling OptiSol 3000 have shown that the firm, moist texture is fully comparable to that in muffins using dried egg yolks.
According to the c