Eggs are a natural and desirable ingredient on cake product labels. But egg prices and availability are a frequent challenge.
Due to the more stable price of whey, partial egg replacement with Nutrilac® can limit the impact of volatile egg prices on bakers’ overall costs. But what does that mean for cake quality?
This white paper answers that question by describing the effect on performance when Nutrilac® is used to replace 50% of the egg in a pound cake recipe.
Interested in more info about our whey protein solutions for egg replacement in cakes? Find it here.