Egg Replacer

Substitute eggs entirely in your products!
  • Economic gain
  • Good dough rheology
  • Better water absorption
  • Identical results in taste and appearance
  • Soft and melting texture

EGG REPLACER improvers are economical solutions that allow total or partial substitution of eggs in your scones, buns and other baked goods. To be used between 3% and 3.5% by weight flour depending on the quantity of egg in the recipe while adding water to the kneader to maintain the correct consitency of the dough.


Our solutions are suitable for vegans* and are formulated using plant-based proteins.


*AIT Ingredients does not have VEGAN certification.

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