Wouldn't it be nice if you could minimize risks and gain control over the costs and quality of your cake brand? By replacing 50% of the eggs in a recipe with Nutrilac® whey proteins this is actually possible.
Our egg replacement range can give you significant business advantages:
- Better control of raw material costs
- Improved fresh-keeping quality over time
- Stable processing = potential for reduced waste
Sensory evaluations show that Nutrilac® also delivers quality improvements like fresher feel and moister cakes.
Try our Nutrilac® egg replacement calculator and find out what you can save by taking back control.