New egg-free glaze reduces costs
August 24, 2010
by Jeff Gelski
VIBY, DENMARK — Arla Foods Ingredients has launched Multilac BK1111, an egg-free glaze and alternative to liquid pasteurized egg that typically reduces raw material costs by 10% to 30%, according to the Viby-based company. Bakers may use the ingredient to give shine and golden color to such baked foods as bread, croissants, pastry and biscuits. In most cases bakers may leave product labels unchanged when switching to the patent-pending invention.
“Multilac BK1111 is based on our own innovative technology,” said Soren Rothbol Norgaard, head of Arla Food Ingredients’ bakery application center. “Although we have sold similar egg-free solutions for specific bakery products, this is the first all-around solution in our range.”
Arla Foods Ingredients has a U.S. office in Basking Ridge, N.J.