Nutrilac BK-7900 is a highly functional milk protein developed to provide
Arla Foods Ingredients
Date May 2014
Egg free with Nutrilac®
Benefits of our products
Nutrilac® BK-7900 is a highly functional milk protein developed to provide
excellent cake structure. Can be used to replace egg components in cake
Nutrilac® BK-1530 is a highly functional milk protein. Can be used to replace
egg components in cake batters.
Wheat flour, Cake
Sugar, Sucrose white
Baking powder, SAPP 10
Emulsifier, Emulpals 116
Gum, Xanthan 200
Flavour, IFF vanilla
Mix all ingredients with whisk for 15 seconds at low speed
Mix 6 minutes at high speed
Scale 600g or amount required to form a layer of approx. 4 mm
thickness on baking trays.
Bake in deck oven at 230 °C for approx. 6 minutes.
Cool for 10 minutes
NB: Improve handling by apply starch before turning the sheet for filling
Apply filling and roll into a Swiss roll
Cool for 1 hour and pack
Arla Foods Ingredients Group P/S
Sønderhøj 10-12, 8260 Viby J, Denmark, Tel. +45 89 38 10 00, www.arlafoodsingredients.com
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reliable to the best of our knowledge. The details given are intended only as a source of information. Users should evaluate the products to determine their suitability for the
user’s own specific purposes and compliance with relevant food legislation. No warranties, expressed or implied, are made.