Can I Really Replace Eggs In Industrial Applications?

Replace 50%-100% of the whole eggs or egg powder with BLUE100

Yes, you can.

Using Scotsman's Mill Whole Egg Replacer (BLUE100), industrial bakeries can now replace 50%-100% of the whole eggs (powder or liquid) in their batters and sweet doughs without a loss of quality. Even in cakes and muffins! What's more--BLUE100 costs significantly less than half of the current price of whole powdered eggs (as of May 1, 2008).

Use BLUE100 Whole Egg Replacer as a 1:1 substitute for whole egg powder. If you are currently using liquid whole eggs, the replacement ratio is 3 parts water to 1 part BLUE100 for an equivalent amount of fresh egg (3 lbs. water + 1 lb. BLUE100 = 4 lbs. liquid egg).

Starter recipes and reformulation assistance available upon request.