With egg prices on the rise due to avian flu and state legislation on cage-free eggs, finding ways to cut costs has never been more crucial for bakers.
Puratos' Acti Egg Reduction replaces up to 15% of whole eggs or egg yolks in products like cream cakes and cake donuts, resulting in an average cost savings of 10%. Declared as “wheat flour, enzymes,” it’s a natural way to reduce dependency on eggs without impacting ingredient statements.
And the best part? It won’t impact the flavor, texture or performance of your baked goods. Taste and see for yourself with our comparison kit featuring a sample of Acti Egg Reduction.
