Application Area
Egg Reduction
Product Group
Orba Eggy
Dosage :- 200g-300g/100kg flour
Application :- 20% – 50% Eggs Reduction, Cup Cake, Muffin Cake, Baton Cake, Layer Cake
Advantage :-
Cost Advantage
No Change In Texture, Quality And Mouthfeel Of The Product
Stable Cake Batter
Better Ovenspring And Colour
Better Crumb On Structure And Thin Outer Crust
Improved Mouthfeel
Increase In Shelf Life Freshness And Softness
Increase in Cohesiveness
ORBA EGGY MULTI
Dosage :- 1000g/100kg Based on the amount of reduced egg.
Application :- 20% – 50% Egg Reduction Cup Cake Muffin Cake
Baton Cake Layer Cake
Advantage :-
Cost Advantage
No Change In Texture, Quality And Mouthfeel Of The Product
Stable Cake Batter
Better Ovenspring And Colour
Better Crumb On Structure And Thin Outer Crust
Improved Mouthfeel
Increase In Shelf Life Freshness And Softness
Increase In Cohesiveness
ORBA EGGY MF
Dosage :- 1000g/100kg flour
Application :- 20% – 50% Egg Reduction Muffin Cake
Advantage :-
Cost Advantage
No Change In Texture, Quality And Mouthfeel Of The Product
Stable Cake Batter
Better Ovenspring And Colour
Better Crumb On Structure And Thin Outer Crust
Improved Mouthfeel
Increase In Shelf Life Freshness And Softness
Increase In Cohesiveness
ORBA EGGY SP
Dosage :- 2000G/100kg Based on the amount of reduced egg.
Application :- 20% – 30% Egg Reduction Sponge Cake
Advantage :-
Cost Advantage
No Change In Texture, Quality And Mouthfeel Of The Product
Stable Cake Batter
Better Ovenspring And Colour
Better Crumb On Structure And Thin Outer Crust
Improved Mouthfeel
Increase In Shelf Life Freshness And Softness
Increase In Cohesiveness
