Evaluating Egg Replacers

During the years, everytime when there was a hike in the prices of eggs or egg products an outlook was made into
the replacement of eggs in the formulation of bakery products. Especially when looking into cake or sponge cake
where eggs are a substational part of the recipe. In this article we will cover the reduction of eggs in pound cakes as
an examplinary product, with various commercially available products. Secondly we've worked with both fresh and
pasteurised egg, not with dried eggpowders, which will give other results as well.