Bread and bakery
Egg substitute for sweet doughs
The optimized egg substitute for brioche and danish doughs allows you to successfully replace 100% of the traditionally applied egg at a fraction of the cost, with additional savings due to fat reduction. Our carefully developed formulation can be purchased pure to apply in existing recipes or a ready-to-use pre-mix
Egg substitute for cakes
The cake optimized egg substitute allows you to make a 100% replacement of the traditionally applied egg, at a fraction of the cost and with additional savings due to reduced fat applied. Our state of the art formulation can be purchased pure to apply in existing recipes or a ready-to-use pre-mix.
Donut core
Our powdered functional core for making donut doughs combines our egg substitution technology with functional elements, so the baker can create a high-quality donut dough, consistent across all batches, easy to make, highly productive, with magnificent cost and up to 30% less oil absorption without having any compromise on the product quality
Powder whipped
cream
Our powdered whipping cream is a very versatile product with outstanding stability. Its technology allows it to be whisked at room temperature and mixed with juices, flavorings, coffee, and liquors without losing performance. Its maximum expansion of up to 8 liters for each kg of product, makes it an excellent ally for the productivity of any pastry shop.
Powder fondant
Product with a soft, smooth texture and excellent flavor. Its consistency allows it to be rolled out without much effort, achieving savings in kneading time and much more efficient decoration. Its formula is resistant to hot climates since it does not sweat or hang at high temperatures.
Mexican bread core
Our powdered functional core for making sweet Mexican bread dough, combines our egg substitution technology with functional elements and powdered fat, allowing you to obtain high-quality bread, with consistent batch after batch, easy to make, extra soft, cost effective, and with great shelf life.