date:Feb 19, 2019
eates a more price-stable environment with no negative impact on quality. In fact, in some cases, quality can be improved, Pedersen states.
As eggs are such a highly-functional ingredient, they are intrinsic to cakes. They are required to aerate, emulsify, enhance rheological properties and provide gel systems for texture all of which are critical functions to make a successful cake, Lambert, from Ulrick and Short, explains. Therefore to develop a good vegan cake, developers must first fully u