BaltPro 500 (egg substitute)

Sweet bakery products; flour confectionery products, pasta, wafer sheets, various types of cookies, such as “kurabye”, gingerbread.

FUNCTIONAL PROPERTIES DOSAGE:

- Replaces eggs and egg powder;
- Extends the freshness of the product by 2-3 times;
- Promotes the formation of a soft crumb;
- Is an excellent emulsifier;
- Does not contain cholesterol;
- Has dietary properties;
- Does not burn.
- When partially replacing the recipe quantity of eggs: for 100 kg of flour, instead of 500 g of egg powder, add 250 g of egg powder and 100-125 g of BaltPro-500.

COMPOSITION: A mixture of vegetable proteins, phospholipids, amino acids, fiber, moisture-retaining agents, enzymes.