Loryma has launched a new wheat-based substitute for egg and milk that can be used in the development of vegan baked goods.

The ingredient, named Lory Stab, is a functional mix free of animal ingredients, as well as artificial colourings, flavourings and preservatives.

According to Loryma, products made using this base ingredient – such as muffins, sponge cakes, cake bases or lava cakes – can achieve a typical ‘airy’ texture, light crumb and consistent pore structure.

Lory Stab can be combined with other ingredients such as flour, sugar, oil, water and flavourings to create all types of vegan dough. The result is a viscous mass into which ingredients like chocolate chunks or fruit can be incorporated.

The wheat-based mix is neutral in smell and taste, allowing for individual recipes and a wide range of applications to meet the growing need for plant-based bakery products.

Loryma said the stabilising and raising components create a loose and elastic crumb structure, which results in the characteristic mushroom-shaped bulge in muffins.

Norbert Klein, head of research and development at Loryma, said: “The light, airy texture and authentic mouthfeel of the finished baked goods perfectly imitate the sensory properties of non-vegan products. Thanks to the balanced cost-benefit ratio, Lory Stab is an economical and efficient solution for manufacturers who want to broaden their market appeal.”

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