date:Jun 13, 2012
tly demands are coming from the EU, particularly the UK and Western Europe, he detailed, in light of the legislative changes and volatile pricing shaping the European egg market.
Matching egg functionality
When replacing eggs in bakery, it is important to match the functionalities, Franzen said, such as the colour aspect, crumb structure, stability and shelf life.
An egg is not just one ingredient, he said, it is comprised of different chemical compounds with diverse technical functionalities