Egg is widely used in the bakery sector as an ingredient and glazing agent and its absence is hard to imagine.
Food safety risks such as salmonella and a limited availability have led to an increasing avoidance of the use of potentially risky raw materials in recent years. Threatening epidemics such as avian flu increase the chance of a drastic reduction in the supply of eggs. Fortunately egg can be partially, and in some applications completely, substituted by high-quality egg substitutes. Cost savings of about 25% can be realised with the use of Rudin®Pro ER in cake products. This is based on 50% egg substitution. The typical product characteristics are of course retained. Ruitenberg’s egg substitutes Rudin®Pro and Rudin®Glaze
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