Egglac Helps Crack Shortage Problem
Egglac 70 is a free-flowing milk protein powder suitable for total or partial replacement of egg in bakery goods such as sponge cake, muffins, pastries, quiche, pasta and mayonnaise.
19 April 2012 --- Adams Food Ingredients’ (AFI) egg replacement powder, which can be used in a range of bakery products, is the ideal solution for customers currently facing fresh and liquid egg shortages and high prices.
Egglac 70 is a free-flowing milk protein powder suitable for total or partial replacement of egg in bakery goods such as sponge cake, muffins, pastries, quiche, pasta and mayonnaise.
The powder is simply reconstituted using with cold water; 25g of Egglac made up with 75ml of water is equivalent to two medium fresh eggs. Once reconstituted, the liquid ‘egg’ is odorless with a pale cream color, designed to match the appearance and performance characteristics of fresh egg in bakery production.
Part of the Irish Dairy Board, Adams Food Ingredients offers a range of diary ingredients and functional blends for the food industry, as well as ingredients for the health and nutrition sectors.
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