Bread and bakery

Sustituto de huevo para bizcocho y danes

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

Sustituto de huevo para pasteles

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.

Nucleo para dona libre de huevo

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

Crema batida en polvo

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.

Fondant en polvo

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.

Conchas mexicanas con sustituto de huevo

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.