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Since 1927 producer of raw materials and semi instant Products for the bakery-, ice cream - and chocolate industry.  
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Fermaltop B & P

Whole egg replacement

FERMALTOP   Bakery & Pastry


  • Made from natural raw materials.
  • Does not contain cholesterol and has 40% less calories
  • Finished products are smoother and stay fresh for longer.
  • Replaces 25 - 50% of whole egg.
  • Leads to less battery hens (animal-friendly).
  • Easy to use.
  • No loss of quality.
  • No risk of salmonella for producers or consumers.
  • No risk to production.
  • Shelf life of 12 months, compared to 7 days for liquid whole egg.
  • Compact powder, takes up approximately 75% less space than liquid whole egg.
  • No cold storage.
  • Considerably cheaper than whole egg.
  • No large price fluctuations.







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