Loryma Introduces Plant-based Egg Alternative for Baked Products

Loryma is adding a functional mix devoid of chemical coloring, flavoring, and preservatives, as well as animal products, to its wheat-based portfolio.

Wheat-based, vegan Lory Stab accurately mimics the technological characteristics of egg or milk in baked goods, producing a visually appealing and genuine texture.

Muffins, sponge cakes, cake bases, and lava cakes are examples of products that contain this basic ingredient. These products have the characteristic airy texture, light crumb, and uniform pore structure. All kinds of vegan dough can be made with the concentrate by mixing it with flour, sugar, oil, water, and flavorings. The end product is a fluid mass that is easily filled with components like fruit or chocolate bits. Because of the wheat-based mix’s neutral flavor and aroma, it can be used in a variety of recipes and applications, such as cupcakes, lava cakes, sponge cakes, American muffins, and cake bases, all of which precisely satisfy the expanding demand for plant-based bakery goods.

The stabilising and raising components create a loose and elastic crumb structure, which results in the characteristic mushroom-shaped bulge in muffins, for
example. “The light, airy texture and authentic mouthfeel of the finished baked goods perfectly imitate the sensory properties of nonvegan products. Thanks to the balanced cost-benefit ratio, Lory Stab is an economical and efficient solution for manufacturers who want to broaden their market appeal,” according to Norbert Klein, head of Research and Development at Loryma.

Wheat proteins, native and modified wheat starches, and wheat-based functional blends are among Loryma’s areas of expertise. It is also the trademark of the Crespel & Deiters Group, which develops and produces wheat-based culinary ingredients to enhance industrially manufactured dishes.

Find out more at: https://crespeldeitersgroup.com/loryma/