METHOD AND COMPOSITION FOR REPLACING PART OF WHOLE LIQUID EGGS IN A BAKERY PRODUCT WITH A COMPOSITION COMPRISING A POWDER EGG WHITE OR THE LIKE

摘要

process for preparing an article for bakery pastrythe presence of whole eggs, which saves some eggsnecessary to achieve a given quality of whole article bakeryin addition to the preparation of pastry based solid compositionwith the egg white powder or its equivalent, well known inthe agri food sector, and their use in compositions in powder formsave part of whole eggs (yellow and white) necessary for thepreparation of bakery pastry articles.