Acti-egg reduction 15%

Acti egg reduction 15% enables to reduce the whole egg or egg yolk quantity by 15%, generating significant cost saving, without compromising on quality. The egg-reduced cake has the same volume, taste and color compared to a standard recipe. The egg-reduced cake performs even better in terms of softness over time and sustainability!

Acti Egg Reduction 15% is also convenient. It's a powder form solution that simply needs to be added to the dry ingredients in the mixing phase. As it is an enzyme-based solution, its usage does not require label declaration. This means that Acti Egg Reduction 15% can be implemented without changing process, equipment or even product packaging.

Thanks to its quality and convenience, Acti Egg Reduction 15% has become a great ally for customers worldwide, enabling them to achieve significant savings.