Acti egg reduction 15% enables to reduce the whole egg or egg yolk quantity by 15%, generating significant cost saving, without compromising on quality. The egg-reduced cake has the same volume, taste and color compared to a standard recipe. The egg-reduced cake performs even better in terms of softness over time and sustainability!
Acti Egg Reduction 15% is also convenient. It's a powder form solution that simply needs to be added to the dry ingredients in the mixing phase. As it is an enzyme-based solution, its usage does not require label declaration. This means that Acti Egg Reduction 15% can be implemented without changing process, equipment or even product packaging.
Thanks to its quality and convenience, Acti Egg Reduction 15% has become a great ally for customers worldwide, enabling them to achieve significant savings.
- Reduce the amount of whole eggs or egg yolks by 15%
- Clean label, no impact on ingredient statement
- No compromise on taste or color of your baked goods
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.
Find out how much you can save with Acti-Egg Reduction!
