Cake,
for your individual pastries
without eggs
Egg-free pastries for various applications
Tamalga Cake is a reliable and sustainable whole egg substitute, mainly designed for individual pastries and sweet bakery applications.
Developed in Algama’s laboratories to replace eggs in pastry recipes, it stands out from the Tamalga range due to its emulsifying and texturizing properties.
The combination of microalgae and plant-based ingredients makes Tamalga Cake an excellent alternative for replacing eggs in cakes, madeleines, or pancake recipes.
Up to 27% cheaper than eggs’ cost of use.
Depending on the dilution rate, Tamalga Cake offers significant cost savings of up to 27% compared to its egg equivalent.
% of whole eggs
10-20%
Dilution of Tamalga Cake
1:4 – 1:6
Original eggs cost (€/kg)
1,95*
Cost with 100% Tamalga (€/kg)
1,42**
Savings
(€/kg)
0,53
% of saving
(vs eggs)
-27%
