Are whey solutions the best choice for your bakery brand?
See the documentation behind our claims
Eggs are a traditional ingredient in most cake recipes. So how do you manage the cost and quality of your cake products when egg supplies wobble?
In the Arla Foods Ingredients application centre, we test tailored whey-based solutions for egg replacement in cakes and other sweet bakery goods.
The aim is to help you give your bakery products the indulgent taste and texture, good fresh-keeping properties and healthier profiles that satisfy consumers from diverse markets around the world.
Our bakery product and market insights share the results from our technical and sensory analyses and give an overview of the cost-in-use when you use our ingredients to replace some of the eggs in your recipes.
We’ve made all that documentation available to you to access here: