Loryma Lory Stab plant-based egg substitute for baked goods

Ingredients specialist Loryma is expanding its wheat-based portfolio with a functional mix that is free of animal ingredients, as well as artificial colourings, flavourings and preservatives.

Vegan, wheat-based Lory Stab is designed to replicate the technological properties of egg or milk in bakery products. Products made with this base ingredient, such as muffins, sponge cakes, cake bases or lava cakes, are claimed to have the typical airy texture, light crumb and consistent pore structure.

Combined with other ingredients such as flour, sugar, oil, water and flavourings, the concentrate can be used to make all types of vegan dough. The result is a viscous mass into which ingredients such as chocolate chunks or fruit can be easily incorporated.

The wheat-based mix is neutral in smell and taste, which allows for individual recipes and a wide range of applications, including muffins, sponge cakes, cake bases, lava and cupcakes. The stabilising and raising components create a loose and elastic crumb structure, which results in the characteristic mushroom-shaped bulge in muffins, for example.