Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

Pizza dough for later use, which can be stored at refrigeration temperature for up to 100 days with artisanal quality, comprising in percentage by weight of the finished product: flour (50-65), water (20-35), fats (0-8), salt (0.7-2), sugar (0-2), deactivated yeast (0.05-0.15), fermented flour (0.1-2), vinegar (0.1-2), baking powders (0.5-2), gums (0.1-3).

Biscuits and cookies are provided that do not brown significantly upon baking. In some forms, the biscuits and cookies may have L* values of 85 or greater.

A process is provided for preparing pizza dough for later use. The process includes the steps of mixing the dry components with the liquid components, kneading, dividing into dough pieces of the desired weight, hardening the dough pieces by cooling, vacuum-packing in oxygen-barrier packaging, and storing at a refrigeration temperature.