The main (but far from the only) advantage of using GRANDPRO whipping paste in baking is precisely the reduction in the dosage of egg products in biscuits, muffins, cupcakes, cookies and other products. GRANDPRO paste acts as an emulsifier for the dough and, when whipped, allows it to gain volume well, be stable and not delaminate for a long time - that is, it gives all the properties that eggs are usually responsible for. Therefore, by adding a small amount of paste (1-3% of the total dough weight), we can reduce the amount of egg products to almost 50% (the specific value depends on the type of semi-finished product), replacing them with water. At the same time, if you use GRANDPRO Cake or GRANDPRO Tart margarine in baking, the products will have an excellent golden-yellow crumb, which is typical for egg-based baking, and the delicious aroma of butter will be a bonus.