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AMERICAN EGG BOARD

Table Top 307

There's no substitute for the incredible natural functionality of REAL eggs in your bakery applications.  Versatile, hard-working REAL egg products offer a wide array of functionalities, including coagulation, emulsification, foaming and crystallization control.  Learn how REAL eggs can be a valuable tool in meeting formulation requirements while providing lean labels that consumers crave.

Website: www.aeb.org

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 | info@asbe.org
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