Hi all, could someone please explain how whole egg powder and egg white powder is better then fresh egg in cake batter. Also what difference does it make, enhance flavour/texture?
Why do bakeries use these powders instead of fresh egg? And how/ what quantity would you use in a simple Victoria sponge cake recipe?
Use of powdered egg to the home baker has zero benefit.
Bakeries rarely use powdered eggs. It’s used more in large scale commercial production because of its ease storage. That’s it. It’s just a matter of convenience because fresh eggs take up an enormous amount of storage space, and they’re extremely fragile. In some countries like here in the US eggs require refrigeration. Powdered eggs are easy to store, less messy to use, and do not require refrigeration. In large factory production it makes sense to use powder eggs.
But you have to know the source for your product. Commercially produced powdered egg is tested for salmonella. It’s also very high-quality to ensure that it re-constitutes properly. If it is not dried properly, it doesn’t produce a quality cake. Volume is low, and crumb is bad.
The only way you can replace the fresh egg with powdered egg is if your recipe specifies the amount of egg in specific grams.
For every 100 g of fresh egg, replace it with 26 g of powder egg mixed with 74 g of water. Another words it has to be based on specific baker’s percentages.
