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MICHAEL FOODS INTRODUCES OVABAKE™ ENZYME MODIFIED WHOLE EGG PRODUCT
Bakery customers can bake muffins, cakes, and more with better-than-ever results.

MINNETONKA, MN - 3 December 2010 - Michael Foods Food Ingredients Division has introduced a new product, OvaBake™ Enzyme Modified Whole Egg Product. With OvaBake, baked goods have visible improvements in texture, crumb structure, and uniformity, along with the benefits of longer shelf life and a reduction in egg usage. It’s a totally new way to get old-fashioned, homemade quality baked goods.

OvaBake™ Enzyme Modified Whole Egg Product delivers incredible, reliable performance…resulting in outstanding baking results

  • Enhances the functionality of dried whole egg in many applications
  • Improved overall height, humectancy, and crumb structure
  • Better moisture retention for a softer crumb texture—which extends shelf life an average of 5 – 7 days
  • Delivers improved flavor over traditional dried whole egg, resulting in baked goods more like those made with liquid egg product
  • Greater air incorporation means mix-time savings of several minutes per batch, lowering labor costs
  • Potential to reduce added emulsifiers, leading to cost savings, a cleaner label, and less ingredient handling

For ordering, information, or customer service assistance call 1-800-328-5474 or visit www.michaelfoods.com.


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Michael Foods, Inc., based in Minnetonka, MN, is a multinational producer and distributor of food products to the foodservice, retail and food-ingredient markets. Its principal products are specialty egg products, refrigerated potato products, cheese and other dairy products.

 
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