| Specifications︰ | ORGANOLEPTIC PROPERTIES IMPROVER, PROTEINS,
VOLUME STABILIZER, FRESHENING AGENT AND STRUCTURE SOFTENER.
|
| Advantages︰ |
WITH ALLVEGGS, A REDUCED EGG OR EGG-FREE PRODUCT WILL EXHIBIT SUPERIOR TEXTURAL AND ORGANOLEPTIC PROPERTIES TYPICAL OF A HIGH QUALITY BAKED GOOD CONTAINING EGGS. ALLVEGGS EGG-REPLACEMENT SYSTEM IS A DRY POWDER WHICH COULD BE BLENDED WITH OTHER DRY INGREDIENTS FOR EASY DISPERSION IN LIQUIDS. MODERATE AGITATION IS ALSO REQUIRED TO ENSURE COMPLETE DISPERSION.
|
| Ship Date︰ | FIRST AVAILABLE |
| Standard Met︰ | GRAS |
|
|
WITH ALLVEGGS, A REDUCED EGG OR EGG-FREE PRODUCT WILL EXHIBIT SUPERIOR TEXTURAL AND ORGANOLEPTIC PROPERTIES TYPICAL OF A HIGH QUALITY BAKED GOOD CONTAINING EGGS. ALLVEGGS EGG-REPLACEMENT SYSTEM IS A DRY POWDER WHICH COULD BE BLENDED WITH OTHER DRY INGREDIENTS FOR EASY DISPERSION IN LIQUIDS. MODERATE AGITATION IS ALSO REQUIRED TO ENSURE COMPLETE DISPERSION.
EGG-REPLACEMENT USAGE LEVELS (BY WEIGHT):
FOR LIQUID WHOLE EGGS, YOLK AND WHITES (FRESH OR FROZEN) REPLACE 100%
EGGS WITH
25% ALLVEGGS
75% WATER OR LIQUID
FOR DRIED WHOLE EGGS, YOLKS AND WHITES, REPLACE WITH 100% ALLVEGGS.
|
|
|
|
|
