There are many reasons why bakers today are looking to limit their use of eggs and other ingredients of animal origin. Whether you want to keep an eye on the bottom line or formulate for the vegan bakery trend, replacing these ingredients in baked goods is becoming easier as more sophisticated solutions hit the market. During IBIE, I caught up with Scott Turowski, National Sales Manager at WACKER North America to discuss their solutions for formulating egg-free and vegan baked goods.
A vegan l-cysteine solution
If you didn’t already know, L-Cysteine is one of the most common reducing agents in baking. However, the traditional production process for it starts with boiling the raw material, like duck feathers, in concentrated hydrochloric acid and activated carbon, which rules this ingredients out for vegan bakery items. Fortunately, now, there is a more sustainable fermentation process that uses plant-based raw materials to produce a clean-tasting product for high-speed operations.
As leaders in sustainable solutions, WACKER offers alternatives for both egg replacement and vegan L-Cysteine with their CAVAMAX and FERMOPURE products, respectively. The best part is they offer the same functionality, and when combined with the right ingredients, can achieve the ideal texture and quality. Curious to learn more?
Watch the full interview here:
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