New range of milk protein egg replacers makes eggless baking more convenient

If it is overall peace of mind that you are looking for when it comes to your baked goods, then look no further than the Arla Food Ingredients milk proteins. AECI Food & Beverage in partnership with Arla Food Ingredients brings you the convenience of eggless baking with their range of milk protein egg replacers.

The purpose at AECI Food & Beverage is to supply to their customers with a range of technology driven and consumer- led additives and ingredients that are cost effective without compromising the nutritional and organoleptic values of the final product. With this range of milk proteins, that is exactly what they can give to their clients.

‘Arla milk proteins contain all the essential amino acids that are beneficial for human health, and that add to the nutritional value of the end product’

Why choose Arla milk proteins for baking?

Eggs are such a traditional ingredient in many cake recipes that it can be hard to imagine baking without them. However, a long history of fluctuating prices and, more recently, a series of supply problems is increasingly making eggs a target for replacement. The challenge for bakers is how to control the cost and quality of their cake products, while pleasing the many consumers who still regard eggs as a natural and desirable ingredient.

Just like egg, Arla milk proteins contain all the essential amino acids that are beneficial for human health, and that add to the nutritional value of the end product. Furthermore, they come with the benefit of being cholesterol free, low in fat and are easy to handle and store before manufacturing because they do not require controlled temperatures (refrigeration). They are easy to use in applications and there is a cost-saving benefit because you only need a small dosage in your recipe to achieve your goal.

Photo by Steven Cordes on Unsplash
Just like egg, Arla milk proteins contain all the essential amino acids that are beneficial for human health, and that add to the nutritional value of the end product

As an egg replacement for baked products, the milk proteins stabilise the cake batter and strengthen the cake structure resulting in improved volume of the final cake. The improved structure makes slicing much easier and there is also reduced production waste. The water binding effect of the protein results in an improved moistness and freshness perception of the final cake, without compromising on the cake quality. These milk proteins also work well for gluten-free baking.

The Arla milk proteins will not only provide you with consistent product quality, but they will also make your processing/baking efficient and keep your customers begging for more.

Digital issue View Archive

Bakery Review 2022

Bakery Review caters to the needs of the local bakery industry. Explore the latest and greatest ingredients and equipment in the bakery industry in this issue of Bakery Review. Plus, discover the most sustainable packaging options for your products. Read on to find the perfect sugar alternative solution or uncover the freshest ingredients available for...

Visit the official COVID-19 government website to stay informed: sacoronavirus.co.za