BAKERY PRODUCTS
Bakers use solids successfully in big batches. The egg solids add crumb strength and resilience to cakes. Prove timesavers in the preparation of foam or shortening type cakes. Increase tenderness contributes to the fine silken texture of angel food cakes allow greater flexibility in the mixing of bakery formulas. Homemakers find it convenient to use egg solids in cake mixes. Success in baking with these carefully computed complete mixes is achieved simply by following package directions kitchen work is reduced to a minimum efficient, uniform cooking performance is obtained beautiful cakes are the result.
NOODLES
The use of egg solids in the manufacture of noodles is increasing egg yolk solids are used because of cost factors and the fact that they impart richness.
MERINGUES
Egg white solids greatly reduce the effort required in successfully making soft and hard meringues.
COOKIES
solids are an important ingredient of many packaged and bakery cookies. Commercial cookie formulas stress the efficiency of using whole egg solids, egg white solids and egg yolk solids the versatile trio. These products help to make delicious wholesome, high quality cookies quickly and economically - cookies which satisfy consumer preferences everywhere.
ICE CREAM
Most ice cream mix manufacturers and companies making top grade ice cream use egg yolk solids in their products to some extent. Egg yolk serve as emulsifiers and improve the texture and melt-down characteristics.
