BEKABAKE EF 2 from ICL Food Specialties can replace 50% of liquid whole eggs in baked foods while maintaining expected egg performance. This dry ingredient requires only the addition of water to cover the liquid contribution of the eggs removed from the formula. It delivers uniform cell size and distribution when used with an optimized chemical leavening system. It has a neutral flavor profile and will not add undesirable stickiness or gumminess to batters or finished items.
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