Egglac helps crack shortage problem

摘要

Adams Food Ingredients' (AFI) egg replacement powder, which can be used in a range of bakery products, is the ideal solution for customers currently facing fresh and liquid egg shortages and high prices. Egglac 70 is a free-flowing milk protein powder suitable for total or partial replacement of egg in bakery goods such as sponge cake, muffins, pastries, quiche, pasta and mayonnaise. The powder is simply reconstituted using with cold water; 25g of Egglac made up with 75ml of water is equivalent to two medium fresh eggs.