Citrus Fiber as an Egg Replacer in Bakery
18 Aug 2014 | Fiberstar
Use Citri-Fi, extra water and emulsifier (in certain applications) to partially replace whole eggs and egg whites in baked goods whenever the cost of Citri-Fi, water and additional emulsifier is lower than the cost of the eggs they replace. Replacing a portion of formula egg with Citri-Fi, extra water and emulsifier (in certain applications) can reduce total cholesterol level and calories to improve nutrition.
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