Fibra First Fiber Egg Free

O First Egg Free It is a concentrated blend of naturally derived fibers, developed for the functional replacement of eggs in food formulations.

It acts in binding and retaining moisture in the dough, helping to maintain quality characteristics similar to the original recipe. In cakes, it can provide savings of up to 40%.

Benefits

• It allows for the functional replacement of eggs.
• It contributes to the binding of the mass.
• Helps retain moisture.
• It maintains quality characteristics similar to the original recipe.
• It can provide savings of up to 40% on cakes.

Where to apply

• Cakes
• Cookies
• Snacks
• Bread

Features

• Blend of natural fibers
• Developed as a functional egg replacement.
• It acts in binding the mass.
• It helps retain moisture.
• Applicable in baking and pastry making.

Technical information

Product name: First Egg Free
Category: Fiber blend
Origin: Natural
Function: Functional egg replacement

Functions and applications

Main function: A functional egg replacement, contributing to the binding and moisture retention of the dough.

Applications: Cakes, cookies, snacks, breads and other baked goods and confectionery.

Frequently Asked Questions

What is First Egg Free?

It is a concentrated blend of naturally derived fibers developed to functionally replace eggs in food formulations.

In which products can First Egg Free be used?

It can be used in cakes, cookies, snacks, and breads.

What is the function of First Egg Free in formulations?

It acts as a functional substitute for eggs, contributing to the binding and moisture retention of the dough.

Does First Egg Free maintain the quality of the formula?

It helps maintain quality characteristics similar to those of the original recipe.

Can First Egg Free reduce formulation costs?

Yes. In cakes, it can provide savings of up to 40%.