Allergycare Vegan Whole Egg Replacer 200g

For those who seek an alternative to eggs in baking

• No Dairy
• No Egg
• No Wheat
• No Gluten
• No Yeast

Instructions:

Use 20g of Egg Replacer instead of one egg and sift directly with the flour so that there is even distribution throughtout the flour. Add this dry mixture to the other ingredients and then add 55-65ml of water. Always add the water at the end of the preparation of the cake batter.

If making a sponge cake, add the flour/egg replacer mixture to the creamed butter and sugar mixture, then add the water and mix until a smooth creamy batter is obtained with dropping consistency.

IF RECIPE CALLS FOR TWO EGGS, DOUBLE THE QUANTITIES OF EGG REPLACER AND WATER

ALWAYS USE ALLERGYCARE EGG REPLACER IN A DRY FORM THOROUGHLY MIXED WITH THE FLOUR. DO NOT ADD WATER FIRST

Ingredients:

Soy Protein Isolate, Potato Starch, Stabiliser E464

Nutritional Information:

Typical Values per 100g

Energy….1310kj/313kcal

Protein….55g

Carbohydrates…21,5g

Fat….0.5g