date:Oct 31, 2018
ntly lowered the cost of this ingredient.
The Egg and Cake
The egg might be a component some bakers are trying to do without as the vegan market grows, but, like sugar, its an ingredient with a multitude of roles. Eggs contribute more than 20 functional properties to cakes, and in various symbiotic combinations, says Shelly McKee, PhD, director of technical services for the USA Poultry Egg Export Council Inc. and a consultant to the American Egg Board. Eggs emulsification and foaming propertie