SEBake EG Plus™ – Enzyme Blend for Egg Reduction in Pound Cakes
SEBake EG Plus™ is a specialized enzyme blend designed for pound cake formulations. It works by hydrolyzing phospholipids (lecithin) in egg yolks, transforming them into lyso-phospholipids (lyso-lecithin), which possess excellent emulsifying properties. This innovative action not only supports egg reduction but also delays starch retrogradation, ensuring prolonged moisture retention and superior cake quality.
Benefits of SEBake EG Plus™
- Egg Reduction: Allows for up to 50% reduction in egg content without compromising cake volume, texture or softness.
- Enhanced Quality: Maintains softness, mouthfeel and overall sensory appeal of final product.
- Clean Label Baking: Facilitates creation of cleaner, more transparent ingredient labels.
- Cost Efficiency: Reduces production costs by lowering dependency on eggs, a cost-intensive ingredient.
- Sustainability: Promotes sustainable baking practices by decreasing reliance on animal-based ingredients.
Applications
SEBake EG Plus™ is ideal for use in pound cakes and other high-fat, high-moisture cakes where egg content is significant. Its versatile formulation ensures it works seamlessly in a variety of recipes.
Dosage Guideline
SEBake EG Plus™ should be added to the batter at the start of the mixing process. The recommended dosage range is 0.25% to 0.5% (weight by weight) of the total egg content. This range is a guideline, as the optimal dosage depends on factors such as flour quality, recipe type and desired baked product characteristics.
We recommend testing SEBake EG Plus™ to determine the best dosage for your specific needs.
Perfect Pound Cakes with Less Egg – SEBake EG Plus™
Deliver premium quality, sustainable pound cakes with cost savings with SEBake EG Plus™.
