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2023 Actogel SeasonRite Dairy Replacers Sealtite Clean Label MicroSeal Fresh ‘O Fish Salt Replacers Actobind PCI Easy-Brown BakeRite Custom Blends Chef-Ready SaucyGlaze SeasonRite Liquid Chef-Ready Bases Reduced Phosphate Actobind Stabilizers Seal 'N Saucy TenderBite Kosher Freeze/Thaw Stability Fresh 'O Systems Dips and Dressings Hand Held Foods Functional Seasoning Systems "Better For You" Foods Emulsion Stability Pizza AFS Flavor Boosters Soups On Season's Greetings BBQ SaucyGlaze™ Microwave Meals Clean-Label Precoats and Batters Retort and IQF Rice Freeze-Thaw Guar Gum Replacers Manage Rising Food Costs Skin on Chicken Seafood Dairy Costs Egg Replacer Clean Label Options Lose the Sodium Increase Flavor Moisture & Emulsions Flavorful & Functional Blends Flavors from Around the World AFS Instant Sauces Chicken Wing Solutions Predust Systems Authentic Latin American Flavors Fruit Pie Solutions Quality Steak Solutions Extend Ground Beef Fresher Tasting Fish Dairy Replacers Fajita Solutions Buffalo Flavor Sous-vide Solutions Non-Dairy Dairy Replacer Chicken Wing Solutions Steak Marinade Solutions Home-Cooked Wings Ingredient Solutions RCW Wings Systems Cheese Sauce SolutionsWhat's New!
Fight the Rising Cost of Eggs
The surge of corn prices has led to escalated cost of eggs by as much as 55% between 2006 and end of 2007, and the price still remains volatile this year! To help manage these high prices AFS recently developed the BakeRiteTM ER product line.
BakeRite™ ER are custom developed dry ingredient systems that are designed to replace between 45% to 100% of liquid whole eggs or whole egg solids with a proprietary blend of dry ingredients that provide similar functionality. The suggested starting usage levels are 1 part BakeRite™ ER can replace 7.5 to 8.5 parts liquid egg or 4.5 to 6 parts whole egg powder.
BakeRite™ ER works in a variety of baking applications such as pound cake, muffins, cupcakes and cookies. By drastically reducing the amount of whole egg solids in the total formula, BakeRite™ ER provides cost savings while maintaining the natural texture and flavor, excellent air cell structure and finished product volume.
Added benefits of using the BakeRite™ ER system are finished products that are lower in cholesterol and fat and have extended shelf-life. By replacing a substantial amount of the whole egg solids, fat and cholesterol are reduced. Since BakeRite™ ER retards the staling process, products remain tender and moist after extended periods of storage.
For more information about our this or other products, please contact Technical Services at (800) 787-3067.
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