US Soy News & Events
Soy flour functions as egg replacer in baking applications
11/2/07 —
Baked goods processors are finding that full fat soy flour can replace eggs in their formulation. One tablespoon of full fat soy flour combined with two tablespoons of water will duplicate the functionality of one egg. And, it will do so at a savings in ingredient costs. Not only will this approach eliminate the costs and handling challenges associated with eggs, but it will also contribute a fat component to the formulation, allowing for a reduction of oil input. As an added bonus, you get the health benefits and labeling advantages of soy. US Soy’s organic and non-GM full fat soy flours can help you take that labeling advantage to new levels.
Lower costs…great functionality…better label. What’s not to like? Contact US Soy for details.
