Technical / White Paper

Bakeries can save 20% on ingredient costs with Arla's milk proteins

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Format: PDF file | Document type: Technical / White Paper

Bakeries can save 20% on ingredient costs with Arla's milk proteins

By utilizing Functional Milk Proteins in cake recipes, plant bakers can save up to 20% on ingredient costs and improve sensory properties . Could this spell the end for the humble egg?

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