POTATO PROTEIN EBOOK vol2

POTATO PROTEIN 300 CW EBOOK Vol2 was created by Chef Jessica of Free From That to solve one very specific problem: how to make perfect vegan egg whites—without compromising what matters most to professional pastry chefs and serious home cooks alike. Structure, texture, shine, stability, and consistency all had to match traditional egg whites. Just as importantly, the product had to be simple and reliable, whether used at home, in a small pastry shop, or in a professional kitchen.

The journey began with Solanic 300 (now called Perfectasol S300), a potato protein isolate developed by AVEBE in the Netherlands. AVEBE invited our team to demonstrate how the product could be used in real culinary applications, and we trained their engineers on its functional capabilities. However, it quickly became clear that their commercial focus was large-scale, container-size shipments for industrial manufacturers. 

Our vision was different.

We set out to adapt and refine the ingredient for cooks and chefs who needed consistency without technical barriers. That meant ensuring it worked regardless of water pH, foamed reliably like real egg whites, and performed across a wide range of applications—from meringues and pastry foams to emulsions for savory dishes. So we added trace amounts Bicarb Soda and Xanthan Gum to make this happen.

What started as a technical solution for the world’s largest potato starch producer evolved into something much broader: a practical, plant-based alternative for anyone wanting to remove eggs from cooking. Today, POTATO PROTEIN 300 CW is used in homes, restaurants, bakeries, yachts, airplanes, and in allergy-sensitive environments such as hospitals and institutional kitchens—serving both professionals and a new generation of plant-based consumers. Version 2 of this E-Book goes deeper than ever before. It expands on techniques, applications, and creative possibilities, and includes step-by-step training videos to help you master the ingredient with confidence.

In this edition, you’ll learn how to create refined, egg-free classics such as Tiramisu Verrine, a Snickers Entremet, a Chocolate Soufflé, a London Fog Swiss Roll, an Australian Pavlova and a Café Noisette Mousse Cake.