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BakerSoy is an economical 100%
alternative for dry whole eggs or egg yolks in baking applications.
All of the ingredients are natural and Generally Regarded As Safe
(G.R.A.S.).
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APPLICATIONS |
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For
use in all non whipping applications as a direct substitute. BakerSoy
works well in yellow cakes, white cakes, pancakes, cake donuts, and
cookies. Limited applications in products with finished fat levels of
over 10%. |
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USAGE |
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Mixing
directions:
1 whole fresh egg = 13g of replacement plus 39g of water
1 whole fresh egg = 3 Tbs replacement plus 10 Tbs water
Use to replace whole egg powder on a 1-1 ratio. |
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INGREDIENTS |
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Whole
soy flour, wheat gluten, corn starch, algin. |
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TYPICAL ANALYSIS |
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| Protein |
| Fat |
| Carbohydrate |
| Moisture |
| Color
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| Odor |
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40% (+/-2%)
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18% (+/-2%)
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33% (+/-2%)
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8% (+/-2%)
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Pale
Yellow
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Clean,
Fresh
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MICROBIOLOGICAL
ANALYSIS |
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| Standard Plate |
| Yeast &
Molds |
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Coliform
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| Salmonella
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100,000/gm
max
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500/gm
max
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Negative
in 100gm
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Negative
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SHELF LIFE |
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12 months minimum
when stored in cool, dry conditions.
50 1b or 25 kg bags.
One ton tote bags also available
Non-GMO / Organic / Kosher available
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