Lactobake® - egg replacer for bakery

Product description

Lactobake® is a highly functional ingredient based on milk proteins. Developed especially for the use in bakery applications, it gives the opportunity to easily replace egg in the recipe, either as a partial replacement or as a complete exchange. With Lactobake® we ensure good availability and easy handling, as well as helping to reduce the production costs.

Specifications

Categories	Dairy; Egg Replacement; Proteins
Sales markets	Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from	Germany
Product Applications	Bakery
Product Certifications	Halal; Kosher; Natural; Quality assurance; Sustainable Seafood; Vegetarian

More products from Lactoprot Deutschland GmbH

Milkystab® - stabilization for UHT- and pasteurized milk drinks

Consumers worldwide expect a lot from dairy and dairy-alternative beverages. In order to improve the mouthfeel of popular UHT milk drinks, such as cocoa milk or other flavoured milk drinks, we recommend using our MILKYSTAB®. Not only ensuring a smooth texture during consumption, but also preventing separat...

More info

Lactoglace® - ice cream solutions

With our LACTOGLACE® range, we offer highly functional products for ice cream applications. Numerous trials, and experiences with our customers, have shown that the use of LACTOGLACE® gives the end products more creaminess, allows them to melt more slowly and creates a softer mouthfeel. Moreover,...

More info

Lactobar® - functional milk protein especially designed for protein bars

LACTOBAR® is a milk protein especially designed for protein bars. It can easily be used as protein source, in recipes with dosages up to 30 % protein or even more. The special formula protects against drying out during storage, an undesirable feature too often found in many protein bars. The bars produced ...

More info

Lactofoam® - foam stabilization for an indulgent texture

Consumers worldwide expect a lot from their coffee experience. In order to stabilize the froth on popular coffee specialties, such as Cappuccino, Latte Macchiato or other frothy drinks, we recommend using our LACTOFOAM® in the milk. Ensuring a creamy texture during consumption, our cost-effective product p...

More info

Delistab® - stabilization for dressings

Whether for soups, sauces, dressings or mayonnaises: the outstanding attributes of our DELISTAB® products for use in fine foods include their ability to ensure emulsion stability, heat stability and freeze-thaw resistance as well standardized viscosity and optimal colour of the end product, egg-free and fa...

More info

Lactowhip® - stabilization for vegetable fat whipping cream

Benefit from the outstanding attributes of our LACTOWHIP® for use in vegetable fat whipping cream increasing viscosity and cream foam stabilization. Enjoy the sensory effects such as good mouthfeel, and great air retention ability. Our product can help to keep costs under control and still deliver a h...

More info

View all our products (41)