Baking with EggField
Baking with EggField: Whether it’s a lemon tart with meringue topping, fluffy yeast doughs, or a fruity strawberry cake – our plant-based egg alternatives deliver perfect functionality and taste. Ideal for innovative and sustainable bakeries & pastry shops!
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Lemon Tart with Meringue Topping -
Yeast Doughs -
Strawberry Cake
Incredible what can be done with our products – and all without eggs!
Lemon Tart with Meringue Topping
Shortcrust Pastry:
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150 g white flour
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3 g EggField Protein Plus
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Meringue Topping:
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110 g EggField Aquafaba
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150 g sugar
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Yeast Dough
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60 g EggField Aquafaba
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60 g plant-based milk
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250 g white flour
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Plant-Based Egg Wash:
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20 g EggField Aquafaba
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20 g soy cream
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Strawberry Cake
Biscuit (2 pieces)
Ingredients for one biscuit (⌀ 26 cm cake ring):
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350 g EggField Aquafaba
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14 g EggField Protein Plus
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200 g sugar
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Shortcrust Pastry (4 pieces):
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255 g white flour
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5 g EggField Protein Plus
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Strawberry Mousse (cuttable)
Ingredients for 15 portions:
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730 g strawberry puree (e.g., from Boiron)
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100 g EggField Aquafaba
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110 g sugar (2)
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Have we sparked your interest with our recipes?
For the full recipes and many more inspirations, send us an email or come directly to our booth 14.F17 in Hall 14 at iba!
