A new texturizing system, Precisa Bake 100 from Ingredion, replaces or reduces egg white products in baked foods. Using the company’s proprietary Dial-In Texture Technology, the egg white replacer enables preparation of angel food, white and yellow cakes and muffins with improved texture and appearance. It can also achieve 50 to 100% egg white replacement in gluten-free breads. The texturizing system is readily hydrated, so it works in both dry and liquid applications. It is dairy- and soy-free and meets kosher and halal requirements.
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