Acti egg reduction is a clean(er) label enzymatic solution that helps reduce up to 15% of whole eggs or egg yolks used in cakes, cake donuts and other chemically leavened baked goods. Acti egg reduction allows for significant cost savings without compromising on taste or quality. Acti egg reduction is a convenient powder solution that simply needs to be added to other dry ingredients during the mixing phase, requiring no change in process or equipment.
Enzymes are present in nature like plants and living organisms. They are reproduced at Puratos to improve the quality of your cakes without impacting your ingredients list. Acti egg reduction has a proven to perform even better in baked goods in terms of softness over time and sustainability. The result is premium quality cakes, muffins, cake donuts, and other finished goods with the same volume, taste, and color compared to a standard recipe.
Kosher Pareve.
Customer advantages
- Cost savings
- Increased freshness
- Offset price fluctuation of eggs
- No change in ingredient statement
Consumer advantages
- Cost savings
Usage Rate: Variable depending on application.
100 lbs. Liquid eggs = 85 lbs. Liquid eggs + 11.25 lbs. water + 3.75 lbs. Acti-Egg Reduction
100 lbs. Powdered eggs = 85 lbs Powdered eggs + 15 lbs. Acti-Egg Reduction
Advised Storage Conditions: Keep in a cool and dry place (<78°F, <65% RH). Close package after use.
Wheat flour, enzymes.
