Shelf Stable Liquid Egg Product
Excellent for Baked Good Products
Cookies • Frozen Cookie Dough • Cakes or Cupcakes
Cheesecake • Brownies • Pies • Crème Brulee
Mousse • Custard/Fillings
Benefits
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Increases volume by 5-15% in finished baked goods
Extended shelf life compared to liquid eggs
Product consistency – can control moisture content
Food safety
Reconstitutes to original egg properties when water is added
The product is shelf stable
Improves emulsification – blends smoothly and evenly
Good foam whipping property
Storage
Process
Six months storage at ambient temperature under normal humidity.
Extreme temperature changes or storage in areas of high humidity
can jeopardize the integrity of the product.
Sugar is added to fresh whole egg and is put through a process which preserves
the complete nutritional value and the functional properties of the whole egg.
Directions for Use
Bakers Ease vs. Substitutes
Frozen eggs
Dried eggs
Liquid eggs
take 2-3 days to defrost, so careful
planning is needed to make sure
enough eggs are thawed. Also,
eggs will spoil quicker if not all
are used. Bakers Ease does not
have any thawing periods, so
bacterial growth is avoided and
it is always available for immediate
use. You will typically see 5% more
volume using Bakers Ease.
lose some of the protein during
the drying process that can create
a loss of functionality.
No functionality is lost using
Bakers Ease. You will typically
see 15% more volume using
Bakers Ease. Also, there is no
loss of time reconstituting
powered eggs or labor spent
on messy cleanup.
have a short shelf life of one week
compared to 6 months for Bakers
Ease. Even “Extended Shelf Life”
eggs have half the amount of shelf
life. Liquid eggs also need to be
stored in a cooler, so there are
additional costs and space
associated with storage. Once
product is removed from the
cooler, harmful bacteria growth
begins.
For your recipe, replace one equal amount of whole eggs with equal amount of Bakers Ease.
Reduce sugar by 50%; add 1 pound of water for every 2 pounds of Bakers Ease. Blend thoroughly.
Example
Whole Egg Amount
1 pound
5 pounds
10 pounds
30 pounds
Amount of Bakers Ease
1 pound
5 pounds
10 pounds
30 pounds
*Bakers Ease inclusion can be decreased depending on formulation.
Reduction of Sugar
0.5 pounds
2.5 pounds
5 pounds
15 pounds
Water to be Added
0.5 pounds
2.5 pounds
5 pounds
15 pounds
Product Codes
Product Code
Description
Shelf
Life
Gross
Wt.
Net
Wt.
Ti-Hi
Unit
Cube
Case
Length
Case
Width
Case
Height
3421-801-300-000
30 lb. Bakers Ease™ Bag-in-Box
180 days 30.85 lbs.
30 lbs.
20/3
0.6136
9.375
9.625
11.75
3421-801-225-001
2500 lb. Bakes Ease™ Tote
180 days 2,550 lbs. 2,500 lbs.
1/1
43.13
45.50
45.50
36.00
Specifications
Solids
Moisture
Fat
Protein
Sugar
pH
Salmonella
Standard Plate Count
Staph
E Coli
Coliform
Yeast / Mold
72% Min.
28% Max.
10% (Approx.)
11% (Approx.)
50% (Approx.)
8.3 ± 0.5
Negative by USDA method of analysis
<5,000 / Gm. Max.
Negative
< 10 / Gm. Max.
< 10 / Gm. Max.
< 10 / Gm. Max.
Bakers Ease is USDA inspected and Kosher Certified.
For ordering information or customer service assistance:
Call 1-877-344-4055 or visit Rembrandtfoods.com
Rembrandt Foods • 1904 Highway 71 North, Suite 200 • Okoboji, IA 51355 • www.rembrandtfoods.com