High Whipped Whey Protein can be used in bakery industry as a Egg Replacer. The Whey Proteins can be used to influence the texture of many bakery products because of the leavening, emulsifying, tenderizing and binding qualities.
They can be used to improve the texture and smoothness of the product whilst preserving the flavor and reducing recipe cost.
It is complete and convenient to make excellent eggless cake of improved quality. It offers good mouth feel & uniform crumb texture, long shelf life with increased softness.
Eggless Cake Premix is an all-in premix for producing high volume, long shelf life eggless sponge cake.
Enhance Non Dairy Whipped Topping base is a high quality, spray dried, emusified white to cramy yellow powder.
It adds value to your finished cakes. Easy to handle with soft, smooth & stiff texture