Vegan is hot and happening. In several products egg whites or egg yolks can be easily replaced by other animal based products, such as certain milk proteins. From a sustainability point of view more and more demand comes for completely plant based products. This means however that the unique functionalities in eggs are lost, as well as some of the milk ones. Many would say that lecithin is lecithin, so that lecithin coming from eggs can be considered the same as coming from soy, sunflower or rapeseed for that matter. Unfortunately the name is what they have in common, but from a chemical point of view the lecithins are not the same; creating a new challenge in particular those items where egg makes 10% or more of the total formulation.
Certainly with certain emulsifiers, beans (flours or extracts), hydrocolloids we could achieve some of those functionalities, but if we want products that are within the 85-110% of the benchmark the challenge rises. We see that in particular in cakes that still require to be moist for a longer period and remain Mould Free (let’s say for 6 months) or sponge cakes.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Dried apricots, cranberries, and ginger are commonly used in cakes, cookies, and other bakery products. Since they are dried, they can alter the dough...
When rehydrating dried apples for fillings, the right amount of water or sugar syrup must be added to ensure they remain edible without compromising t...
Currants are often soaked before being incorporated into baked goods. This helps prevent them from drawing too much moisture from the dough when added...
The item has been added to your shopping cart.
The item has been added to your quotation