At IFT 2018, WACKER is presenting CAVAMAX® W6, a solution for manufacturing egg-free or reduced-egg bakery goods and baking mixes. Layer and sponge cakes, muffins, waffles or brioches often contain egg or egg powder as an emulsifier for stabilizing the dough and giving the products a light, fluffy texture, as well as a characteristic flavor. At the same time, however, for a variety of reasons, ever more consumers quite deliberately demand products that contain no animal-sourced ingredients, while still requiring that their texture and flavor meet high standards. In addition, the availability and price of eggs are subject to significant seasonal fluctuations, thus influencing the products’ profitability.
With CAVAMAX® W6, WACKER offers manufacturers of finished bakery products and baking mixes an alternative to the use of egg. The alpha-dextrin provides the baked goods with volume, elasticity, and optimum moisture content, while yielding the consistency and taste experience that consumers expect important properties, which are usually impaired when eggs are omitted. CAVAMAX® W6 is a water-soluble powder that is easy to handle and process. Since the dough’s leavening properties and viscosity are not impacted, baked goods containing alpha-dextrin can be produced using existing equipment. Moreover, bakery product manufacturers can achieve cost savings of up to 40 percent compared to egg-containing products by using CAVAMAX® W6, if seasonal fluctuations in egg prices are taken into account.
As a fermentation product of starch – for example corn or potatoes – CAVAMAX® W6 is made from renewable raw materials. Low in calories and, importantly, of plant origin, alpha-dextrin thus offers a cholesterol-free, non-allergenic alternative for a wide range of foodstuffs.
Visit WACKER at IFT 2018, Booth 3613.