Physical course

Egg reduction & Replacement

Reducing or replacing eggs in bakery products can introduce various challenges, as eggs contribute critical functional properties such as structure, moisture, leavening, and flavor. Troubleshooting issues related to egg reduction involves addressing concerns in texture, binding, leavening, flavor, moisture content, color, and structural integrity.

1815,00 incl. 21% tax 1500,00 excl. 21% tax
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Advanced baking techniques with our specialized course on egg reduction and egg replacement. In this course we'll delve into product classification understand their unique characteristics and set the stage for tailored egg replacement strategies. As we navigate the intricacies of egg functionalities, participants will gain profound insights into the multifaceted roles eggs play in providing structure, moisture, flavor, and texture to baked goods.

Focus to reduction strategies, exploring innovative techniques and enzymatic approaches to minimize or replace the use of eggs while preserving the integrity. The practical application of these strategies takes center stage as we specifically address egg reduction in cakes, ensuring a hands-on understanding of maintaining the perfect balance of moistness and structure. We then pivot to the indispensable role of milk in baking, unraveling its impact on texture, flavor, and overall product quality, providing a crucial foundation for informed decisions in the reduction and replacement process.

Delve into the complexities of starches and flours, uncovering their roles in baking and strategizing for reduction and replacement. The exploration continues with an examination of protein sources, emphasizing their significance in achieving structural integrity in bakery products. Navigate the terrain of fibers and hydrocolloids, understanding their unique properties for structure and texture while effectively reducing and replacing eggs.