Whether as a topping on pie, stand alone cookies or a decadent layer in cake, meringue is a bakery classic. There's plenty of room to get creative with this dessert in your bakery. A few options are: Cream or chiffon pie Sponge, foam, or chocolate velvet cake Parisian macarons Italian (boiled) meringue Marshmallow How do [...]
When you're using an egg replacer, there are some important questions to ask. It depends what you want it to do or what you’re baking. Do you want to maintain structure? Is it adding emulsification properties? Do you need something to help with volume, binding, or texture? What other ingredient interactions do you [...]
Macaron What is a Macaron? Macarons are a type of cookie that has become popular worldwide. It refers to the French or Parisian egg white foam-based cookie. This cookie is the French take on the original macaroon (hence the name macaron).1 Macarons are small, delicate and meringue-based cookies. They have a crunchy [...]
The egg shortage is no yoke! (yoke, joke, see what I did there?). The avian flu is decreasing the supply of eggs and increasing prices. If you’re looking for a solution, egg replacers should be at the top of your list! Why egg replacers? In our current situation, the main reason may be cost. Egg substitutes can [...]
Whole Egg Powder What is Whole Egg Powder? Whole egg powder is the dried form of whole eggs. It is commonly used as a whole egg substitute in protein-rich baked goods due to its longer shelf life compared to fresh eggs.1 A wide variety of whole egg powder products are commercially available:2 [...]
The avian flu is a continuing concern and generates a point of uncertainty throughout the food industry. It brings up several questions that marketers and product developers have to ask: what is the benefit of eggs in our formulas? Are alternative ingredients available? How does the avian flu impact consumer perception, decision making, and buying [...]
Egg White What is Egg White? Egg whites make up around 60 percent of an egg’s total weight. The albumen, or “white,” consist of a chalaziferous layer which surrounds the yolk, and an inner thin layer, outer thick, and outer thin layer.1 Water is a key component as well. When used in baked [...]
Egg Yolk What is Egg Yolk? Egg yolk, made up of vitelline membrane and yolk, accounts for just under a third of an egg’s total weight. They are a highly bioavailable source of the carotenoid lutein, a deep yellow pigment which give baked goods a rich color.1 In baked goods, egg yolks: [...]
Egg Also known as liquid eggs or egg powder What is an Egg? The egg is an essential components of the human diet. It can be boiled, fried or as used as an essential components of many foods and baked products. In addition to improving the nutritional value, eggs provide unique benefits [...]
