LAS VEGAS — Before taking the stage for The Rockin’ Pint, Duff Goldman, celebrity baker and owner of Charm City Cakes in Baltimore, enlightened attendees of the International Baking Industry Exposition, held Sept. 13-17 in Las Vegas, about all things baking, including tips on ingredient substitutes such as egg replacement technology from AB Mauri.
During the Modern Cake Baking: Egg Replacement Techniques demo, Duff made a two-tiered chocolate cake with a macerated strawberry filling using the solution from the ingredient supplier. He was joined by Dana Duwe, laboratory supervisor for AB Mauri North America, to help answer questions about the technology and its uses.
“Egg does so many different things for so many different products, and it’s hard to narrow in on one ingredient that can replace that,” Dana said.
While bakers often use alternatives such as bananas and applesauce as an egg substitute, the outcome doesn’t align with the intended texture. AB Mauri’s solution, intended primarily for cream cakes but applicable for other offerings, provides that moistness and aeration customers and bakers alike seek in their baked goods.
“When you use bananas, the cake gets really dense,” Duff said. “It’s not bad, but it also tastes like bananas.”
The plant- and animal-based egg replacer comes in a powder form that Duff incorporated alongside the dry ingredients. While the ingredient can serve as a 100% substitute in applications such as cookies and cheesecake, Dana recommended a 50% egg replacement, 50% eggs ratio for cakes to retain volume.
Duff also offered attendees guidance on leadership in the bakery, lessons from his career and more.
