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How to reduce costs in whipped dough products by replacing eggs

  • An avian flu or any other factor can increase the cost of the egg stratospherically.
  • Solution to reduce liquid egg in formula by up to 20-30%.

There are more than 350 million laying hens in the European Union producing around 6.7 million tonnes of eggs every year. A lot of supply for a lot of demand.

A new avian influenza or any other factor that destabilises this balance has a direct impact on the purchase cost of egg products and derivatives and can increase their value by more than 50%.

This poses a problem for the sectors that depend on this product, such as the bakerywhere liquid egg represents one of the key ingredients for the development of whipped dough products such as muffins and sponge cakes.

The challenge of reducing egg content without compromising texture.

Simply reducing its formulation content is not an option. Egg emulsifies and determines the soft texture of the crumb, gives a better mouthfeel and adds consistency to the dough.

Raising the price of the final product would be one solution, but it is not what anyone wants.

Finding a more economical product formulation, in order to avoid increasing the price of the final product excessively, becomes a real headache.

An effective solution to achieve cost reductions.

So is there a way to reduce the cost of manufacturing whipped dough products using liquid egg, without compromising the texture, mouthfeel and consistency it provides?

The answer is YES!

An enzymatic solution is available that allows the liquid egg in formula to be reduced to 20-30%, and therefore reduces formulation costs.

This enzyme increases the emulsifying capabilities of the egg already present, transforming lecithin into lysolecithin, so that with less egg, the same emulsifying power.

Use the advanced technology of this enzyme solution to take advantage of the following benefits:

  • Cost optimisation.
  • Improvement of dough viscosity.
  • Thinner crumb structure.
  • Increased volume.
  • Better initial softness.

You will only need to compensate the egg reduction with water and other solids from the original formulation (flour, starch, sugars).

If you want to reduce the formulation cost of your whipped dough products and thus avoid an almost inevitable increase in their final price, Alifarma will help you in the process.

*Sources: European market situation report on the egg sector. European Commission.

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