Egg Baking Categories 47 Industry Product Usage Functional Rationale
{"Image DocumentName": "Egg Baking Categories 47 Industry Product Usage Functional Rationale", "Image ImageDescription": "Breads. Sweet Goods. Cakes. Cookies & Specialty Items. Muffins & Popovers. Frostings. Frozen Products. Healthy Snack Bars. Product Usage. Used in standard breads and buns. Used in egg custard fillings and tarts. Eggs add volume and height to cakes of all sorts. Used in meringues and other items where lighter texture is required. Creates unique pastry effect obtainable only through use of eggs. Used to thicken frosting and fillings. Used in frozen dough and other items to control crystallization. Adds protein and makes them a meal replacement. Functional Rationale. \u2022 Used as an egg wash to brown the crust and for flavor and structure in specialty breads and rolls. \u2022 Gels filling and adds color and richness to mass. \u2022 Excellent emulsifier. \u2022 Works to aerate and build ingredients into product matrix. \u2022 Eggs provide structure. \u2022 Eggs allow for aeration of baked goods. \u2022 Eggs provide structural benefits. \u2022 Binds and produces desirable texture and mouth-feel. \u2022 Aeration of eggs build volume. \u2022 Coagulates and creates firm, smooth base. \u2022 Creates desirable characteristics in reheating and bake-off. \u2022 Eggs are one of the highest quality protein sources available", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}