Baking & Snack - May 2009 - 93

95
its processed egg products.
"Our Primex and EggSTREME
lines of egg products are eggs that
have been manufactured in such a
way or blended with other ingredients to offer improved performance
and therefore lower egg cost," Ms.
Rask said. They contain additional
ingredients such as sugar, corn syrup
and salt or are blends of whole, yolk
and/or whites. "The idea is to identify
the functionality the customer needs
from the egg and maximize it."
She also reported that Primera
Foods is working on converting its
bakery customers from liquid to dried
products. The dry format benefits
include freight and storage savings,
plus less product loss and spoilage.
Also, because dried eggs have a longer
shelf-life and lower microbiological
concerns, they improve food safety.
FLEXIBILITY OF CHOICE. Egg
extenders and replacers find application in virtually any baked food that
requires eggs. "Brolite egg replacers
can be used in any application to
either replace or reduce the use of
whole eggs in bakery products," Mr.
Skrzypiec said.
Mr. Miller noted that Vita-Ex can
replace eggs in cakes, donuts, breads,
muffins, cookies, Danish, "virtually
any sweet good product that uses
eggs," he said. Replacement percentages vary from 20 to 100% depending
on the product, and these ingredient
systems save greatly on the cost.
Uses for BakeRite from Advanced
Food Systems "include all sorts of
cakes, muffins, cupcakes, cookies and
so forth," Mr. Kelly said. "It also cuts
fat and cholesterol in breads and other
baked products, while slowing down
their staling." The readily dispersible
egg extender also boosts the flavor of
eggs in the finished product.
Replacement levels for BLUE100
from Natural Products range from
40 to 50% in pound cakes, 45 to 50%
in muffins, up to 50% in donuts,
50% in sponge cakes, 50 to 100% in
cookies, up to 55% in creme cakes

and 75 to 100% in pancakes and
waffles. The company's NOVA1000
can replace up to 50% of egg whites
in angel food cakes, white cakes and
other baked products without affecting quality or volume. "It can also
be used in meringue and marshmallow creme without a loss of quality,"

Mr. Stratford said.
What does the future hold? "We
are actively exploring the use of our
egg replacers in other applications
such as pie fillings, sweet doughs,
batters and breadings, cake icing
and even nutrition drinks," Mr.
Stratford concluded.
Ⅲ

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at

r.

AB I MAW
BAKERY INGREDIENTS

New Low Sodium & Sodium Free Baking Powders
Our Low Sodium Baking Powder contains needy 50% less sodium and our
Sodium Free Baking Powder offers the added health benef its of incr eased
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leaveners will reduce sodium without compromisin g the gassi ng
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Our bakery technologists will work with you to ensur e that your baked
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AB I MAURI EEEISCHMAN N'S

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Eastern Canada 800.881.2225

Wester n Canada 800.881.1099

For more information, see Page 137

May 2009 / BAKING & SNACK
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