Baking eggless cakes

Arla Foods Ingredients says it has both the milk-based functional solutions and a pilot-scale high-speed mixer to run realistic application trials for making fresh-tasting sponge cakes without eggs.

This translates to an up to 30% savings on liquid egg costs.

The technology enables bakers to replace all the egg in sponge cake recipes or a part of it.

“Our experience is that most of our customers choose a 50% egg replacement solution as they wish to keep egg on the ingredient declaration,” says Kim Jensen, bakery technical manager.

“Complete replacement is more relevant for consumers who do not eat egg or for customers who want to exploit all the advantages of having no eggs in their cake products.”

The functional egg-replacement solutions are part of the well-known Nutrilac range.

The high-speed mixer is a new investment that supplements the bakery development lab’s pilot-scale tunnel oven.

All parameters are computer controlled for precise simulation of the continuous processes applied within individual bakeries.