date:Feb 19, 2019
ped several new recipes for replacing egg in different fine bakery products, such as egg-free brioche, cupcakes, pound cake and layer cake. With our solution, the manufacturer can save costs and use the existing equipment and processes. The consumer can enjoy a product without taste or textural compromises, she adds.
Pedersen, from Arla Foods Ingredients, also notes that uncertainty in the egg market is particularly bad news for the cake industry, which is a heavy user of eggs, so any potential