Production Costs
savings per year
Egg Reduction Guide
Calculate how much you'll save by reducing the egg content of your bakery products
All fields are required
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Step 1
Select your region
Step 2
Select your product type
Step 3
The typical annual volume of this product (MT)
Step 4
Select your egg type
Step 5
Select the type of eggs you use?
Step 6
Enter the % whole egg in unbaked recipe
A baker's percentage is where the total weight of the flour represents 100%, and all other ingredients are compared by weight to that total and expressed as a percentage
Step 7
What % egg reduction do you want to achieve?
Please consider reasonable feasibility for your recipe.
Results
Each year you can save
Carbon Emissions
MT CO2 e
savings per year
This value accounts for the carbon footprint of the egg removed and the enzyme added. The change in process has not been accounted for as there are no substantial changes in processing required when replacing egg with Biobake EgR.
% less CO2 e
Compared to a full egg recipe
Equivalent to less cars on the road per year
Assumed: A passenger carbon footprint = 0.21933 kg CO2/km (UK Defra), average distance travelled per year = 11,500 km (Odyssee-mure.eu)
On site Storage Savings
MT
liquid egg
MT
Biobake EgR
% less
Animal Welfare
Fewer hens required
Assumptions made: Typical layer hen lays ~300 eggs per year. Weight of 1 deshelled (liquid) egg: 48g. Layer hens lay for about 12 month period in industrial egg production (FAO: Egg production). 1 layer hen produces ~ 14.4 kg per year. This does not take into account the male chickens that are killed at birth as they cannot lay eggs or used as meat.
Please note, Biobake™ EgR may not be available in all locations. As Kerry cannot be familiar with all product recipes and process conditions used by customers, we recommend that freedom to operate is verified before commercial use.
*Baseline assumptions used to calculate results
- GHGE factor for liquid egg, powder egg, and enzyme (kg CO2e/kg): 4.98; 6.46; 1.05 respectively (global carbon values for egg)
- Carbon savings equate to the carbon emission factors of volume of egg removed and the volume of enzyme added. No significant process changes required when using Biobake EgR to replace egg
- Typical enzyme dosage rate depends on product type, quantity of enzyme depends on egg remaining in enzyme
- Calculation accounts for water volume lost in baking
- Assumes for dough products: 58% flour in 1 MT finished product
- Typical layer hen lays ~300 eggs per year. Weight of 1 deshelled (liquid) egg: 48g. Layer hens lay for about 12 month period in industrial egg production (FAO: Egg production). 1 layer hen produces ~ 14.4 kg per year
- Assumed a passenger carbon footprint = 0.21933 kg CO2/km UK Defra). Average distance travelled per year = 11,500 km (ref: https://www.odyssee-mure.eu/publications/efficiency-by-sector/transport/transport-eu.pdf)
- (11500*0.21933)= 2523 kg CO2 per year
- Price of 1 kg of liquid egg free range (€18), powder free range (€17), liquid enriched caged (€3.5), powder enriched caged (€7)
- Average Kerry price per MT for enzyme used.
Disclaimer: The results of this simulator are indicative and not designed to represent a quantitative measure of your own sustainability and cost savings impact. These should not inform front of pack claims or sustainability claims. The purpose of this tool is informational, to raise awareness of the opportunity to reduce egg content using enzymes to provide cost savings and sustainability benefits.
Discover more about Kerry’s Biobake EgR Egg Reduction Enzyme
Replacing up to 30% egg with Biobake EgR is very easy. Simply remove the required egg amount, replace with our Biobake EgR enzyme, where dosage depends on residual egg in the recipe and add equivalent weight in water to replace the bulk of the egg removed.
There is no reformulation required and does not impact labelling. Read more about the challenges and strategies for egg reduction in bakery in our Kerry Digest Article.
