Baking & Snack - July 2015 - 81

and proteins to optimize product quality," Ms. Wagner added.
Gluten-free products present an especially interesting opportunity. Ms. Wagner
explained, "Because developers of glutenfree products tend to shy away from other
allergens, Citri-Fi is also used as a partial
egg replacer since it is gluten-free, nonGMO and is naturally clean-label."
Algal flour, a functional lipid powder
derived from microalgae by Solazyme,
South San Francisco, CA, has strong egg
replacement properties. AlgaVia whole
algal flour is produced sustainably and
in a few days using standard industrial
fermentation processes, explained Sally
Aaron, marketing director. "In contrast
to farm-raised eggs, this ingredient can
be grown anywhere at any time and is not
susceptible to environmental impact or
disease," she said. "As this outbreak has
shown, having a diverse toolbox would
benefit the industry."
The new flour provides moisture control and emulsification and helps retain
product quality through the freeze/thaw
cycle. "In low-fat systems, it replaces
hydrocolloids and binds water while enabling the cellular structure to develop
without creating a gummy, sticky end
product," said Beata Klamczynska, manager, food application and technical services, Solazyme.
Although it does not replace egg
whites for structuring, it can substitute
for egg yolks on a 1:1 basis, which the
company demonstrated in chocolate chip
cookies. To replace whole eggs in challah, "up to 4% AlgaVia whole algal flour
can be added, depending on the amount
of eggs replaced," Ms. Klamczynska
explained.

What's the future hold?
Although different factors prevailed, a
price run-up for non-fat dry milk in the
1970s drove bakers to replace this onceessential bread component with less-

expensive soy-based ingredients. That
change proved permanent. Is the baking
industry on a similar cusp of change with
eggs and egg replacers?
"Effective egg replacers have the potential to be a permanent change in bakery
formulations," Ms. Wagner observed.
Her opinion is held by others. "There's
been a lot of informal talk about this," Dr.
Maningat said, "and the consensus is that
the egg replacement trend may have legs."
This trend is playing out in real life.
"Several of our customers have told us
that they will continue to use egg replacers even when egg prices return to
normal," Mr. Wellington said. "This is
because of valid fears about the return of
AI in the fall. Even when eggs get back to
normal pricing, the use of egg replacers
will still save bakers considerable money."
In late June, the egg crisis began to
attract consumer attention, which will
have repercussions. "Once consumers
begin to build awareness, there will be a
percentage of them who will not want to
go back to traditional egg products," Mr.
Rodriguez said. He based his prediction
on the facts that egg replacement solutions can deliver similar quality at much
lower price points and that they can be
formulated to be allergen-free, thus
avoiding that risk. "This could be the
next 'gluten free' trend," he observed.
There's no doubt that egg price and
supply drive today's extreme measures.
"The future? When demand can be met
again, the use of egg extenders likely may
not diminish," Mr. Miller said, "because
the cost savings will still be there to use
the replacers." On June 12, egg prices in
some regions stood at $2.45 a doz. In
the following weeks, breaker egg prices
showed some softening, but supply remained tight.

Find resources for egg replacers by
visiting www.esourcebaking.com. Browse
by category under Ingredients, and click
on Minor for listings.

Baking & Snack prepared a slideshow of egg replacer ingredients.
Look for it on www.bakingbusiness.com under News, and click on
Supplier Innovations. Listings will be added as new egg extenders and
substitutes are announced.

BAKER GIVES
"STARTING FROM
SCRATCH"
A NEW MEANING

ndependent baker Fred Piechocki
comes from a proud family of
bakers. However, during the Great
Depression, his grandfather, Stanley,
and father, Edward, lost their bakery.
As a result, this third generation
baker had no recipes or business to
carry on.
So what did Fred do? He started his
bakery from scratch. In 1979, Fred
opened The Cakery Bakery in
Philadelphia, Pennsylvania. Ten
years later, he moved to Warrington,
Pennsylvania, where he and longtime friend, Henry Stoughton,
opened the Warrington Pastry Shop.
Fred describes his business as a
European style, traditional bakery
where products are baked from
scratch every day.
Best known for the 60 to 100 decorated cakes it produces a week,
Warrington Pastry Shop also turns
out 10 to 15 wedding cakes a weekend during prime wedding season.
It is also well known for Danish,
regular cakes, cupcakes, butter cakes,
cinnamon buns and donuts.
"My greatest accomplishment is to
consistently produce a high-quality
product," said Fred. International®
Bakers Services has played a key role
in maintaining this quality.
"When I started out, I received a
sample of International® Bakers
Services B&V® and I have used IBS
flavors ever since," Fred recalled.
His bakery also uses chocolate,
banana, rum, coconut and hazelnut
flavors. "I am very happy with IBS
products," Fred stated. "They are
easy to use, very consistent and
economical. Most importantly, the
flavors hold up."
"Using ingredients that will keep
product quality high will make you
proud to be an independent baker,"
Fred advised. If you value consistent
quality, you should get to know
International® Bakers Services.
Contact us toll-free at (800) 3457175, by fax at (574) 287-7161, or in
writing at 1902 North Sheridan Ave.,
South Bend, Indiana 46628. We have
the flavors your customers deserve.

http://www.esourcebaking.com http://www.bakingbusiness.com

Baking & Snack - July 2015

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