Eggs are common to many baked goods, but consumers have a number of reasons why they might want to forgo the ingredient. That leaves bakery producers scrambling for an egg replacer—and because eggs serve a number of different purposes on and in baked goods, not just any replacement will do.
To learn more about the ins and outs of egg replacements in baking, Snack Food & Wholesale Bakery connected with Kwee Choo Ng, an expert on rice ingredients and functional proteins with Beneo.