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Functional Powder Blend BK79 100
FUNCTIONAL POWDER BLEND BK79 100:
EGG REPLACER & SOFT-TEXTURING SOLUTION
Introducing BK79 100, a functional powder blend based on whey protein, designed to replace eggs in a variety of bakery applications. This blend is perfect for creating moist-textured products like cupcakes and brownies, ensuring extra softness while maintaining excellent quality.
Product Specifications:
| Parameter | Amount, % |
|---|---|
| Moisture | Max. 6.0 |
| Fat | Max. 7.6 |
| Protein (Nx6,38) | Average 79.0 |
| Sugars including lactose | Max. 8.5 |
| Ash | Max. 6.5 |
Benefits & Functionalities:
- Excellent water-binding abilities
- Provides fluffy and tender texture
- Ensures extra moistness
- Extends the shelf life of baked goods
- Delivers excellent nutrition
- Offers a complimentary milky flavor
- Improved flavor and color in baked goods
- Suitable for baking mixes
Recommended Dosage:
10 g BK79 100 + 50 g water = 1 medium whole egg
Suggested Recipe for Egg-Free Chocolate Cake:
| Ingredients | Amount (g) |
|---|---|
| Butter (82% fat) | 100 |
| Sugar | 100 |
| Flour | 100 |
| Baking powder | 5 |
| BK79 100 | 20 |
| Cocoa powder (21% fat) | 25 |
| Water | 100 |
| Total | 450 |
Recommended Processing Parameters:
- Mix room-temperature butter until it becomes creamy and doubles in volume.
- Add regular and vanilla sugar, and mix until well combined.
- Sieve flour and baking powder, then whisk together.
- Combine BK79 100 with water and let it sit for a few minutes. Whisk at high speed until foamy.
- Add the BK79 100 mixture to the remaining ingredients and gently fold it into the batter.
- Grease a baking tray with butter and pour the batter in.
- Bake at 180°C for around 40 minutes.
BK79 100 is the perfect solution for egg-free baking, ensuring great texture, flavor, and shelf life for your creations!