Substitute eggs totally or partially in bakery and pastry with a French flaxseed flour
Faced with the volatility of egg prices and supply difficulties, partial or total replacement of this material is a strategic solution for reducing the cost of BVP products. The challenge is to find a less expensive and more sustainable solution to significantly reduce the cost of cost of the product as well as the impact linked to the price fluctuation.
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This is where the T-Lin comes in
This flaxseed meal is produced from yellow flaxseed selected for its soluble fiber content. The flax fiber has the ability to form a viscous gel giving it texturizing properties close to those of the egg. It also has a strong emulsifying capacity thanks to its high protein content and its polyunsaturated fatty acids. It is this dual emulsifying and texturizing capacity that makes T-Lin an effective natural solution to replace egg in baking and pastry applications.
How to use the T-Lin?
T-Lin can be used to to substitute eggs at 100% or or as a partial substitution in
depending on the objectives to be reached. The easiest way to incorporate it is toadded to the
the base flour that makes up the recipe. However, it is necessary toadd water
to compensate for the loss of water from the egg and to allow the fibers to develop their
functional properties. The amount of T-Lin and water to be added will depend on the recipe and the objectives sought. To replace 10g of eggs, you can count on average 1g of T-Lin and 10ml of water.
