The enzyme solution Effecto Egg from helps you reduce raw material costs in your pastry and confectionery recipes. With a very small usage dose of only 0,5% relative to the amount of egg, the amount of egg in the recipe can be reduced by up to 25%. The substitution leads to a significant saving in the cost of the recipe, and this without affecting in any way the volume or structure of the final product. There are seasonal situations, when the price of eggs increases significantly, for various reasons, situations in which Effecto Egg will be an effective lifeline to protect your costs from the unwanted impact of these increases.
Effecto Egg it is a purely enzyme-based product and as such does not need to be explicitly labelled. If you are not interested in reducing costs and increasing the quality of your cakes is more important, then the Effecto Egg will do this for you, and that's just by adding it alongside the ingredients you normally use in the recipe. You will get an increased volume with a more uniform and elastic structure, mainly due to the substantial increase in the emulsifying effect that the enzymes in Effecto Egg have on the egg yolk.
Whether you want to reduce costs or increase quality, we are at your disposal to test the Millbo solution.
The Millbo representative in Romania is ready to answer your requests by a simple e-mail to f.matei@millbo.it or by phone 0724 505 640.
