BARILAC TM
The All-New Egg-Replacement Formula for
Bakery/Confectionery/Dairy
ad a
New Generation fo Foods
The All-New Egg-Replacement Formula for
Bakery/Confectionery/Dairy
ad a
New Generation fo Foods
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APPLICATIONS
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Egg free Sponge,
lava, brownie,
muffins
Egg free Meringues
Egg free Macaroons
Royal Icing
Egg free glaze for bakery products
SMP replacement in applications like cakes, biscuits, custards, etc.
OTHER APPLICATIONS INCLUDE
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Stirred yoghurt
Fermented Acid Whey Drink
Acid Whey Drink
Long shelf life Acid Whey Drink
UHT Acid Whey desert-long life
Cheese from Acid whey:
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Acidified cream cheese
Spreadable cheese Processed cream cheese
Spreadable Sliceable block cheese
Emulsification in Mayonnaise
Greek Style Yogurt
Low fat cheese (up to10% reduction)
CAGE-FREE, PRICE-STABLE, NO PATHOGENS, ALL THE ADVANTAGES, NO INCIDENCES.
Introducing the New-Egg-Replacement / Natural Origin Ingredient /Barilac® by ND Pharma & Biotech ND Pharma & Biotech´s Ingredients Division is making the business advancement for egg replacement helping bakers and producers to reduce their dependence on Eggs while creating cakes with consumer appeal and longer shelf-life.
Based on high-quality whey protein, i s appearing in marke t the company’s new brand Barilac® a natural alternative to eggs, offering to producers and consumers an experience of taste with similar properties and several advantages over the eggs use.
Sensory evaluations an panels conducted by external and independent carriers shown that cakes made with Barilac® retain moisture, freshness and longer shelf life, having a less fragile, more resilient crumb.
With its new "Egg-reduced and beyond" concept, ND Pharma & Biotech is highlighting the market options for Barilac®, helping manufacturers in the goal of meeting consumers demands for cage-free products and allergenic and pathogen-free foodstuffs.