Are you struggling with a shortage of eggs? Introducing egg substitute products for bread.
When making bread, it can be used as a substitute for eggs in two ways: "kneaded into the dough" and "brushed onto the dough"!
Are you having trouble with a lack of eggs? We will introduce the effects of eggs in their respective applications of "mixing into dough" and "applying to dough," along with Miyoshi Oil & Fat's products that can be substituted for them. 1. Egg substitute products for mixing into bread dough [When eggs are mixed into bread dough...] - It makes the dough smooth and soft. - It provides and maintains a moist texture. - It improves the oven spring of the bread dough. - It enhances flavor and color. ⇒ You can substitute eggs mixed into bread dough with the functional ingredient for baking, "Profat 10"! 2. Egg substitute products for applying to bread dough [When eggs are applied to bread dough...] It can give a beautiful shine to the surface of the bread. ⇒ You can substitute eggs applied to bread dough with the shine-enhancing ingredient for bread, "Miyoshi Shiny Cream F"!
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basic information
【Product Overview】 1. Dough Incorporation Material for Bread "Profat 10" Overview: A functional material for bread making based on powdered fat Packaging: 10kg cardboard box 2. Coating Material for Bread "Miyoshi Gloss Cream F" Overview: A gloss cream for bread that adds shine when applied to the dough before baking Packaging: 4kg bag in box *For more details, please refer to the PDF document or feel free to contact us.
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Please take a look at the PDF document or feel free to contact us.
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Company information
Miyoshi Oil & Fat Co., Ltd. is a company that aims to be a manufacturing enterprise contributing to society through "health" and "environment," with its business pillars being the "Food Division" and the "Oil Division," responding to trust with technology and production capabilities. We focus on the advanced and diversified use of oils and fats, primarily using natural animal and plant oils and fats as our main raw materials.