Egg yolk powder is rich in phospholipids. It can be used in baking products such as bread, biscuits and the production of ice cream and sauce.

Application in pastries, bread, and biscuits:

Can increase the nutritional value of the product, increase the volume of bread, soften the crumb and improve the flavor;

Can make the dough have higher gas inclusion capacity;

Can make the biscuits ruddy;

Can improve the shelf life of the product.

In addition, egg yolk powder is a natural emulsifier, which increases the cohesiveness of fat, improves the shape retention of ice cream, and also improves the flavor of the product.