Company: Cargill, Plymouth, MN
Website: www.cargill.com
Ingredient Snapshot: Cargill offers multiple solutions to assist food manufacturers in replacing all egg product types. Soy flour, EmTex Starches and Gelogen functional systems, for instance, can replace up to 50 percent of whole, white or yolks in bakery products. In most cookies, muffins and brownies using liquid or powdered whole eggs, bakers can replace up to 50 percent of eggs without adjustments using Cargill EmTex starches. Cargill offers many solutions within its Gelogen product line for the most complex bakery formulas. Created and tested by our Certified Master Bakers, with Gelogen, food manufacturers can achieve up to 100 percent yolk replacement in cake doughnuts, 75 percent in cakes and 50 percent in angel food cakes.
