AECI FO O D & B E VER AG E
The nobility of milk proteins in food processing If it is overall peace of mind that you are looking for when it comes to your baked goods, then look no further than the Arla Food Ingredients milk proteins. AECI Food & Beverage in partnership with Arla Food Ingredients, brings you the convenience of eggless baking with their range of milk protein egg replacers.
T
he purpose at AECI Food & Beverage is
consumers who still regard eggs as a natural and
to supply to their customers with a range
desirable ingredient.
of technology driven and consumer-led
Just like egg, Arla milk proteins contain all
additives and ingredients that are cost
the essential amino acids that are beneficial for
effective without compromising the nutritional and
human health, and that add to the nutritional
organoleptic values of the final product. With this
value of the end product. Furthermore, they come
range of milk proteins, that is exactly what they
with the benefit of being cholesterol free, low
can give to their clients.
in fat and are easy to handle and store before
Why choose Arla milk proteins for baking?
manufacturing because they do not require
Eggs are such a traditional ingredient in many cake recipes that it can be hard to imagine baking without them. However, a long history of fluctuating prices and, more recently, a series of supply problems is increasingly making eggs a target for replacement. The challenge for bakers is how to control the cost and quality of their cake products, while pleasing the many
controlled temperatures (refrigeration). They are easy to use in applications and there is a costsaving benefit because you only need a small dosage in your recipe to achieve your goal. As an egg replacement for baked products, the milk proteins stabilise the cake batter and strengthen the cake structure resulting in improved volume of the final cake. The improved structure makes slicing much easier and there is also reduced production waste. The water binding effect of the protein results in an improved moistness and freshness perception of the final cake, without compromising on the cake quality. These milk proteins also work well for gluten-free baking. The Arla milk proteins will not only provide you with consistent product quality, but they will also make your processing/baking efficient and keep your customers begging for more.
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