date:Aug 01, 2012
acement,Scherer told BakeryandSnacks.com.
Penford is currently working on product line extensions to the egg-replacer, he revealed,working on the additional functionality of improved emulsification and potentially whipping characteristics.
The PenTech NG egg-replacer currently replaces the functionality of eggs, including texture, volume, structure and moisture retention but is not recommended for applications where a whipped texture is required, he said.
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