14 Feb T-LIN BY VALOREX TM – HOW TO EFFECTIVELY AND NATURALLY REDUCE EGGS IN BAKERY (Brioche, waffle, cake, madeleine, crepe….)
Trying to reduce or completely remove the use of eggs in food products forms quite a serious challenge. Valorex TM offers an effective and natural substitution of eggs in bakery: T-Lin.
Why would one want to replace eggs?
- Reducing costs of the recipe
Using eggs as an ingredient can take an important part in the cost of a recipe. T-Lin is a less expensive and more durable solution that can significantly reduce the cost price of the product.
- Increase the proportion of plant origin ingredients up to a vegan recipe
Nowadays, there is a great demand for more plant-based products and the greening of food is a growing trend. Replacing eggs with plant-based solutions, such as T-Lin, is a way to meet consumer’s expectations.
T-Lin: what is it exactly?
Produced from yellow flaxseeds, T-Lin is a flaxseed flour that has a dual ability to emulsify and texturize. Because of the soluble flax fiber, T-Lin can form a viscous gel giving texturizing properties close to those of eggs. And due to its high protein content and polyunsaturated fatty acids, it has a strong emulsifying capacity.
Depending on the objectives, T-Lin can be used as a 100% or partial egg substitute.
Additional benefits of T-Lin
- Secured French sourcing.
- A clean label ingredient for which an organic reference is available.
- Easy to add to bakery preparations.
Would you like to learn more or do you have any questions regarding this product? Please contact your local Kreglinger partner.