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 [...]
Well, for quite a few reasons, actually. Reasons to replace eggs include: Economics: considerable fluctuations in global egg supply and pricing Health concerns: cholesterol content, avian influenza outbreaks, etc. Lifestyle: vegan/vegetarian diets Shelf-life and handling: egg products have a limited shelf-life and can lead to HACCP issues Allergen: egg is considered a top allergen in the U.S., creating a [...]
There are a lot of emulsifiers out there. All have their different strengths and shortcomings. But what our industry needs now is a clean label one—lecithin. It’s a widely used emulsifier in the baking industry and it's a versatile one. Your lecithin source matters Lecithin is found naturally in many foods, with the most [...]
If you have looked into or tried baking with a clean label, you know one of the challenges is finding a suitable emulsifier. May I suggest, lecithin? With natural, organic, and non-GMO lecithin products on the market, it’s easy to fit the requirements of a clean label. This is because lecithin is found naturally in [...]
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 [...]
Milk replacers, like soy, can help with product texture and color. Milk Replacement Why replace milk in baked products? There are two main reasons to replace milk in baked products: it is a top allergen and is an expensive ingredient. There are several groups of people that avoid milk in [...]
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 [...]
By Lin Carson Egg replacers mimic the attributes of real eggs in bakery products So, you can’t use eggs on your production line. Maybe you’re producing for the vegan community. Maybe you want a healthier product. Maybe you’re looking for cheaper alternatives. Eggs play such a crucial role in baked goods. They influence volume, texture [...]
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 [...]
