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DATASHEET
PANACEGG Datasheet Useage Guide
PANACEGG usage guide to replace whole eggs
- 5g(2tsp) 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.
PANACEGG was developed by FreeFromThat in association with 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.
