Bakers Journal

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Egg replacer could overcome labelling challenges


July 9, 2010
By BakeryAndSnacks.com


July 9, 2010 – A wheat-based egg alternative can replace up to 50 per cent of eggs in
sweet bakery products such as muffins and cupcakes, and requires
no changes to a product’s labelling, claims U.K. supplier Ulrick &
Short. | READ MORE


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