EGG REPLECER

BAKER’S STANDARD LTD.
Since its establishment in 1997, Baker's Standard has been a leader in bread improver production with a consistent management philosophy. Our products are always sold in many countries around the world. The head office is located in the city of Plovdiv, Bulgaria.
 
BAKER'S STANDARD LTD.
Address: 65 Georgi Ikonomov str.Plovdiv 4000, Bulgaria
http://bread-improvers.net/pages.aspx?id=2

Egg Replacer PRO-EGG
 
[Use]
Egg substitute ingredients include bread, donuts, cookies, bread rolls, coffee cakes, hard rolls,
Substitute raw material for natural eggs that can be used for sweet rolls.
 

【how to use】
1) When using egg powder,
For whole eggs, use the same amount of Egg Replace as your current egg powder.
For example, if you currently use 1kg of egg powder, 1kg of Egg Replacer. Soy flour is
Since the binding with water is strong, it is recommended to use a lot of water to prevent the fabric from drying out.
 

2) When using liquid eggs,
For whole eggs, use a ratio of 3 parts water to 1 part Egg Replacer.
For example, if you currently use 4kg of liquid eggs, 3kg of water: 1kg of Egg Replacer.
 

3) When using raw eggs,
For whole eggs, use a ratio of 3 parts water to 1 part Egg Replacer.
For example, for 42 grams of 1 raw egg, 39 grams of water: 13 grams of Egg Replacer.
 
 
 
Substitute raw material for whole eggs (made in Bulgaria)
[Appearance] White / Fluid powder
[Ingredients] Soy flour, soybean flour, wheat gluten, corn syrup, sodium alginate
(No genetically modified ingredients are used.)
[Microbiological properties]
General bacteria count: less than 50,000
E. coli count/g: less than 500
Fecal coliform count/g: Negative
Yeast/g: less than 1,000
Mold/g: Less than 1,000
Salmonella (qualitative): Negative
Staphylococcus: Negative
[Preservation period] 12 months dry/cold storage
 
日本食品分析センター試験成績書（PRO EGG 全卵用Whole Egg).pdf

Egg Replacer PRO-YOLK
 
[Use]
Egg substitute ingredients include bread, donuts, cookies, rolls, coffee cakes, donuts, waffles,
Substitute raw material for natural eggs that can be used for sweet rolls.
 
 
 
【how to use】
1) When using yolk powder,
For whole eggs, use the same amount of Egg Replace as your current yolk powder.
For example, if you are currently using 1kg of egg yolk powder, 1kg of Egg Replacer.
Soybean flour has a strong bond with water, so it is recommended to use a lot of water to prevent the dough from drying out.
It is recommended.
 

2) When using liquid eggs,
For egg yolks, use a ratio of 3 parts water to 1 part Egg Replacer.
For example, if you currently use 4kg of liquid eggs, 3kg of water: 1kg of Egg Replacer.
 

3) When using raw eggs,
For egg yolks, use a ratio of 1 part water to 1 part Egg Replacer.
For example, for 7 grams of yolk egg, 7 grams of water: 7 grams of Egg Replacer.
 
 
 
Alternative raw material for egg yolk (made in Bulgaria)
[Appearance] White / Fluid powder
[Ingredients] Soy flour, soybean flour, corn syrup, sodium alginate
(No genetically modified ingredients are used.)
[Microbiological properties]
General bacteria count: less than 50,000
E. coli count/g: less than 500
Fecal coliform count/g: Negative
Yeast/g: less than 1,000
Mold/g: Less than 1,000
Salmonella (qualitative): Negative
Staphylococcus: Negative
[Storage period] 12 months dry/cold storage
 
日本食品分析センター試験成績書（PRO YOLK 黄身用）.pdf