PANACEGG usage guide to replace whole eggs
- 5g(1/2 Tbsp) powder + 45g(3 Tbsp) water = 1 egg (50g size)
- Mix and set aside for 15-30 mins to activate before use
- PANACEGG YouTube Playlist for free training videos and tested recipes
PANACEGG is a professional plant based powdered ingredient used to replace eggs for baking applications. It is a complete Egg replacement solution addressing all of the unique functions that eggs provide in baked cakes and pastries. The name PANACEGG comes from the merger of the word PANACEA and EGG - or essentially it is the dream solution to replace eggs in bakery applications.
DATASHEET
PANACEGG Datasheet PANACEGG Library Useage Guide
PANACEGG was developed by Vegan Gastronomy Culinary Academy after years of testing in various different baking applications ensuring the the product would meet all of the solutions a conventional whole egg provides. These eight (8) functions are achieved such as binding, leavening, moisture, thickening, coating, glazing, emulsification, coagulation, binding and structure.
APPLICATIONS
- Ideal solution to replace eggs in Cakes, Pastries and Choux or Eclair type pastries
- Provides correct texture, crumb, and softness to make vegan pound cakes or angel hair type cakes
- Solution for Hindu (India) cultures wanting egg-free Western style pastries.
- Meets the Seventh Day Adventist needs for making Egg-Free North American pastry dishes
INGREDIENTS
Inactive Yeast, Eucheuma Seaweed (E407), Potato Protein, Baking Powder, Plant Cellulose (E61), Tapioca Flour, and Xanthan Gum.
STORAGE
Since PANACEGG contains Nutritional yeast it is a shelf-stable product which means that it can be stored in a cabinet or pantry at room temperature. Here are some recommendations for storage if you purchase the 10KG size to make it last a long time.
Once opened, it needs to be well sealed either in its original packaging or inside an airtight container such as a ceramic jar or glass container. Plastic containers will be porous to humidity. Keep in the original bag it was shipped in. This keeps pests and moisture from getting into the yeast and causing it to go bad.
BEST RESULTS STORAGE
For best results, the 200KG bag of PANACEGG should be stored in a dark and cool place. Sunlight will cause the B vitamins in it to break down more quickly. So do not leave it in open sunlit space.Alternatively, you can also store it in the freezer in a well-sealed container or bag. It won’t freeze solid and you can simply scoop out what you need and then return the container to the freezer.
