Alleggra Cake Concentrate is an ultra-flexible base for perfect, cost-effective close texture ‘Madeira’ style cakes. Is is simple to use, versatile across different applications, better at retaining moisture. There is no need for eggs, raising agents, emulsifiers or milk solids. Applications include making loaf cakes, cup cakes, Genoese sheets, and celebration cakes.
Alleggra Foods supplies an extensive array of innovative ingredients for bakery, dressings, pasta, and food service products. All products are based on the company's egg-replacement technology, which provides benefits such as lower cost, price stability, processing efficiency, and healthier finished products. The core replacement technology is patented worldwide, and it is used in several food sectors and regions.
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