15 - 18 February 2017 // Nuremberg, Germany

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Zoom product LOGO_egg-substitute for catering and food processors

egg-substitute for catering and food processors

LOGO_egg-substitute for catering and food processors

egg-substitute for catering and food processors

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This product will be presented at the BIOFACH Novelty Stand

MyEy replaces the egg durigin during  baking, frying and cooking. It is based on a mixture of vegetable proteins, starch, spices and minerals. MyEy egg yolk substitute is VEGAN- and BIO-certified (100% BIO ). It contains no animal fats, no sugar supplement and is free of GMOs, cholesterol, gluten and soy.

It is perfectly suitable for culinary use not only in the vegan and vegetarian cuisine.

MyEy EyGelb is strong in color and flavor and is particularly suitable for enrichment of foods,  to increase the nutritional value and to refine and improve the crumb structure.

The field of application of MyEy EyGelb  is broad and ranges from pastries, yeast dough pastries, ``Spätzle`` ( noodles), spicy & sweet, dishes containing eggs, fried eggs, crumbing, cakes, dessert creams, mayonnaise and sauces and much more.

Particularly advantageous is the use  of EyGelb for crumbing of traditional dishes .MyEy is very easy to use because it is just mixed with fivefold amount of water. "1 + 5 = Ey"- this is the magic formula for all MyEy products. This step results in the plant-based egg yolk  and enriches the modern cuisine.

MyEy EyGelb is stable several months  without cooling and is available in 200g cans as well as in large containers for the manufactoring sector.

More information can be found on our website www.myey.info

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