PenTechâ„¢ NG is a starch-based blend that can replace whole egg and egg yolks for both liquid and dry forms. The blend's soft texture as well as batter viscosifier and moisture retention properties, work well in bakery items, including fillings. For example, formulations calling for dried whole eggs and yolks can use 100% of the blend to replace the egg ingredients. Formulations calling for liquid whole eggs and yolks can use 12% blend and 88% water or liquid to replace all egg ingredients. Recommended applications include:
- Bakery goods
- Cakes
- Muffins
- Cookies
- Pancakes
- Waffles
- Bread
- Custard filling
- Tart and pie filling
Functional benefits include:
- Structure
- Texture
- Emulsification aid
- Moisture retention
- Batter viscosifier
- Volume
- Cell structure
- Soft texture
Health benefits include:
- Dairy-free
- Soy-free
- Wheat-free
- Gluten-free
- Fat-free
- Cholesterol-free
Penford Food Ingredients, www.penfordfoods.com