Alleggra Muffin Concentrate is an ultra-flexible base for the cost effective production of muffins, traybakes, loaf cakes, cup cakes & sheets where an open texture is preferred. It is simple to use, versatile across different applications, better at retaining moisture, and there is no need for eggs. Applications include making muffins, Genoese sheets, loaf cakes and tray bakes.
Alleggra Foods supplies an extensive array of innovative ingredients for bakery, dressings, pasta, and food service products. All products are based on the company's egg-replacement technology, which provides benefits such as lower cost, price stability, processing efficiency, and healthier finished products. The core replacement technology is patented worldwide, and it is used in several food sectors and regions.
La información presentada aquí fue adquirida por UL desde el productor del material. UL hace un esfuerzo considerable para asegurar la exactitud de estos datos. Sin embargo, UL no asume responsabilidad por los valores de los datos y alienta firmemente a que tras la selección final del material, los puntos de los datos sean validados con el proveedor de la materia
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