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BakerSoy Contact: Jerry Maynard, Pacific soybean and Grain Email Address: maynard@pacificsoy.com Phone: 415-433-0867 Fax: 415-433-9494 Send a Request for Information BakerSoy - The Cholesterol Free Egg Replacement - A soy Flour blend of Whole Soy Flour, Wheat Gluten, Corn Starch and Algin. BakerSoy is a good source of soy protein, which can replace 100% of whole egg powder on a 1:1 ratio. BakerSoy can be used in all non whipping applications as a direct replacement. BakerSoy duplicates the functions and characteristics of whole egg powder in many baked goods. BakerSoy can be used in: Cookies Pancakes Muffins Dry Mixes Cake Donuts Yellow Cakes White Cakes The American Baking Institute studies showed that by using BakerSoy, there is a definite cost savings benefit, up to 100% of the cost of whole egg powder. Back to Product Showcase Main |
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