Nutrilac | Milk Protein | 20kg

Nutrilac® BK-7900 is a specialized ingredient developed by Arla Foods Ingredients, designed to replace egg white and whole eggs in cake systems. It is based on milk protein and offers several functional benefits that enhance the quality and stability of baked goods.

Key Features and Benefits

• Egg White and Whole Egg Replacement: Nutrilac® BK-7900 can effectively replace both egg whites and whole eggs in cake formulations, providing a cost-effective alternative while maintaining the desired properties of the final product.
• Stabilizes Cake Batter: This ingredient helps in stabilizing cake batter, ensuring consistent quality and preventing the batter from separating during mixing and baking processes
• Strengthens Cake Structure: Nutrilac® BK-7900 contributes to the structural integrity of cakes, resulting in a firmer and more resilient crumb that can better withstand handling and packaging.
• Reduces Crumbliness: By strengthening the cake structure, Nutrilac® BK-7900 reduces crumbliness, leading to a more cohesive and enjoyable texture in the final product.
• Shelf Life Improvement: The use of Nutrilac® BK-7900 can help extend the shelf life of cakes by maintaining moisture and preventing the product from drying out too quickly.

Applications

• Cakes: Ideal for use in various cake recipes, including sponge cakes, pound cakes, and other baked goods where egg replacement is desired.
• Bakery Products: Suitable for a wide range of bakery applications where eggs are typically used, providing a versatile solution for egg replacement.

Usage Tips

• Dosage: Follow the recommended dosage provided by Arla Foods Ingredients to achieve optimal results. This information is typically available in the product's technical datasheet.
• Mixing: Ensure proper mixing to fully incorporate Nutrilac® BK-7900 into the batter. This helps activate its functional properties and achieve the desired improvements in the final product.

Advantages Over Traditional Ingredients

• Cost Efficiency: Reduces reliance on eggs, which can be a significant cost factor in bakery production.
• Consistency: Offers consistent performance and quality, reducing variability in the final product.
• Nutritional Benefits: As a milk protein-based ingredient, it may also contribute to the nutritional profile of the baked goods.