Baking & Snack - May 2004 - 90

DRY SOLIDS, EGGS

DRY SOLIDS VALUES
Material

To calculate estimated yield:
1 - Multiply the formula weights
of each ingredient by the
Dry Solids Values given here.
2 - Add these results to give
Total Dry Solids.
3 - Determine the Dry Weight
Contribution by subtracting the product's finished
moisture content (in decimal
form) from 1.0.
4 - Divide the Total Dry Solids
by the Dry Weight Contribution to determine the
Estimated Yield.

Dry solids*

Ammonium bicarbonate...........0.00
Baking soda..............................0.50
Butter .......................................0.84
Cheese, full cream....................0.65
Cheese, powdered....................0.85
Cheese, process........................0.60
Cinnamon ................................0.97
Cocoa powder..........................0.95
Coconut, unsweetened.............0.96
Corn flour.................................0.90
Corn syrup,
42° Baume (glucose) .............0.80
Cracker meal ............................0.96
Cream of tartar .........................1.00
Dried fruit.................................0.76
Eggs, dried, whites....................0.90
Eggs, dried, whole ....................0.94

Material

Dry solids*

Eggs, dried, yolks......................0.96
Eggs, frozen, whites..................0.14
Eggs, frozen, yolks....................0.50
Eggs, whole, shelled,
fresh or frozen .........................0.26
Extracts (orange, lemon,
vanilla, etc.).............................0.00
Figs, dried.................................0.81
Flour, wheat .............................0.88
Honey ......................................0.82
Invert syrup ..............................0.77
Leavening agents
(see individual agents)
Malt syrup ................................0.75
Malt, powdered........................0.96
Margarine.................................0.81
Milk, dry...................................0.96

Material

Dry solids*

Milk, liquid, skim .....................0.095
Milk, liquid, whole...................0.13
Molasses...................................0.75
Monocalcium phosphate..........1.00
Nuts .........................................0.96
Oatmeal ...................................0.91
Raisins......................................0.76
Salt...........................................1.00
Shortening (except butter).........1.00
Sugar, granulated......................1.00
Sugar, powdered.......................1.00
Sugar, soft.................................0.95
Sweet meal...............................0.95
Vanilla sugar.............................1.00
*Parts per weight per one part of material.
Biscuit & Cracker Manufacturers Association,
Biscuit and Cracker Handbook, 1981

EGG YOLK REPLACERS
Functions of egg yolk in a bakery product:
* Gives a rich yellow color.
* Improves batter emulsification.
* Tenderizes the finished product.
Liquid egg yolk also contains about 1.4 g of cholesterol per 100 g. Many bakers seek a replacement that will have the same functional properties, but without
the cholesterol.
EGG YOLK COMPOSITION: As a natural
Table 1: Typical Liquid Egg
product, eggs vary somewhat in composition. The
Yolk Composition
values in Table 1 are representative.
Water
49%
LECITHINS - EGG AND SOY: Soy lecithin
Protein
16.7%
has a different composition than egg yolk lecithin Sugars
1.8%
(Table 2). The alcohol soluble fraction, enriched in Ash
1.8%
phosphatidylcholine (PC), is closer in composition Lipids
30.7%
to egg yolk lecithin. PC is the most surface active
Triglycerides
(21.3%)
phospholipid, with the highest HLB, and is a good Lecithin
(8.0%)
stabilizer of oil-in-water emulsions. PC is the main Cholesterol
(1.4%)
component of both egg yolk lecithin and the alcohol soluble fraction of soy lecithin. This fraction
is the starting material of choice for formulating an egg yolk replacer.
EMULSION STABILIZERS: The protein in egg yolk coats oil droplets and stabilizes the emulsion. Egg yolk replacers use a gum to mimic this action, most often
xanthan gum. This gum increases the viscosity of cake and other batters, contributing to emulsion stability during processing and the early stages of baking.
TENDERIZING: The triglycerides in egg yolk contribute tenderness to the finished product. Some egg replacer formulations include vegetable oil, while others
incorporate a fat replacer such as maltodextrin.
REPLACEMENT LEVELS: The usual recommended level of substitution is 3 lb
to 5 lb of egg yolk replacer for 10 lb of dried egg yolk. This large differential is
Table 2: Phospholipid Profiles of Various Lecithins

possible, in part, because the replacers contain more than twice as much PC (from
the purified, fractionated soy lecithin) as egg yolk.
The replacement is not strictly a substitution of one ingredient for another: The reformulated product must be tested to ensure proper performance. In some cases, other
emulsifiers (present in the original formula) may be deleted or decreased. This may
have something to do with interactions with other components of the original egg yolk.
Current prices for egg replacer are high, compared to quotes for dried egg yolk;
however, when the difference in use levels is taken into consideration, the cost differential is about 50% more. If the level of other emulsifiers may be reduced, the
cost premium decreases even more. The advantage, of course, is that the product
may be labeled "cholesterol free."

EGGS
Size

SHELL EGG SIZES
Minimum weight per dozen, oz Liquid weight, oz (approx.)

Jumbo
Extra Large
Large
Medium
Small

30
27
24
21
18

26
24
21
18
15

CONVERSIONS BETWEEN EGG PRODUCTS
Liquid product (lb)
Egg solids (lb) Water (lb)
Whole
1
0.25
0.75
Whites
1
0.12
0.88
Yolk (commercial)
1
0.45
0.55
1 lb dried whole egg = 0.28 lb dried white + 0.72 lb dried commercial yolk.
1 lb liquid whole egg = 0.67 lb liquid white + 0.33 lb liquid pure yolk.
= 0.6 lb liquid white + 0.4 lb liquid commercial yolk.
American Egg Board

Native
Phosphatidylcholine
Phosphatidylethanolamine
Phosphatidylinositol

32%
21%
18%

90 / BAKERS PRODUCTION MANUAL / May 2004

Soy Lecithins
Alcohol Alcohol
Soluble Insoluble
60%
4%
30%
29%
2%
55%

Egg Yolk
Lecithin
79%
17%
1%

Daily Reference Value (DRV)
Readers will find information about Daily Reference Value (DRV) starting on
Page 132.

Baking & Snack - May 2004

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