E45 - Egg Replacement

BAKED in Science

Navigating egg replacement in baking can be a challenge. There are plenty of reasons to remove eggs from your formula, from costs to labels. But don’t worry, there are options out there that make it all possible. Here are some tips on how to successfully replace eggs in your baked goods. Joining us first off is Nanna Vardar Berthel from Arla Foods Ingredients. The company produces a variety of whey-based ingredients, with bakery as one of the areas of focus. One of the functional uses of whey in baking? Egg replacement. From tests in their application center in Denmark, they’ve found their whey egg replacer Nutrilac® works in a variety of products, such as pound cakes, muffins and cookies. A few things Nanna and Dr. Lin discuss are: - How Nutrilac® fits into your formula - Replacing powder vs. liquid eggs - The effects on baking, texture and shelf life Learn more about Nutrilac® and egg replacement: https://www.arlafoodsingredients.com/our-ingredients/bakery-ingredients/egg-replacement/ Up next, we’re joined by Richard Charpentier. A classically trained French baker and a Certified Master Baker with a degree in Baking Science from KSU, Richard has built a career learning about flour and grains, shelf stable foods, cakes and more. He talks about the eggs used in commercial bakeries today, and the function they serve. Other questions he goes over are: - What's the easiest cake system to replace eggs in - What are some issues when replacing eggs - How to address tunneling problems - Solutions for color and flavor Get Richard’s help with your product development: https://bakerpedia.com/product/consultation-team/