Estructurex (Egg free structure enhancer for baking)

Powdered formula that through its emulsifying system (mixture of vegetable and milk proteins) obtains the same functionality as fresh eggs. Ideal for breads made with yeast, in cookies and pastas and partially in pancakes and cakes.

Reduce safety risks, and carry out safer and more standardized processes.

Covers shortages and high prices, promoting savings in production.

Healthier products (reduction of saturated fat and cholesterol).

Greater cost-benefit in the formulation. Replace 1 kg of egg using only 250 g of Estructurex® bringing it to hydration with 750 g of water to complete the kilo.

It has the version: Estructurex Bizcocho® and Estructurex Batidos®