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Egglac helps crack shortage problem

26 March 2012

Adams Food Ingredients’ (AFI) egg replacement powder, which can be used in a range of bakery products, is one solution for customers currently facing fresh and liquid egg shortages and high prices

Egglac 70 is a free-flowing milk protein powder suitable for total or partial replacement of egg in bakery goods such as sponge cake, muffins, pastries, quiche, pasta and mayonnaise.

The powder is simply reconstituted using with cold water; 25g of Egglac made up with 75ml of water is equivalent to two medium fresh eggs. Once reconstituted, the liquid ‘egg’ is odourless with a pale cream colour, designed to match the appearance and performance characteristics of fresh egg in bakery production.

Part of the Irish Dairy Board, Adams Food Ingredients offers a range of diary ingredients and functional blends for the food industry, as well as ingredients for the health and nutrition sectors.

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