Egg Replacer for Baking with Potato Protein (PANACEG) 10 KG for price/delivery

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Takes 2-3 months for delivery
Inactive Yeast, Euchemia Seaweed (E407), Potato Protein, Baking Powder, Plant Cellulose (E61), Tapioca Flour, Xanthan Gum
Egg-Free Choux Pastries, Egg-Free Eclairs, Egg-Free Cakes

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PANACEG is a product for baking applications and is a complete Egg replacement product addressing all of the unique functions that eggs provide in baked cakes and pastries. The name PANACEG comes from the merger of the word PANACEA and EGG - or essentially it is the dream solution to replace eggs in bakery applications. This 10KG box size is used by serious BAKERS looking to offer all of their baked goods as plant based or vegan.

PANACEG 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.


  • Ideal solution to replace eggs in 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.
  • Plant based solution for Ethiopian Christian Orthodox that eat vegan every Wednesday and Friday for fasting.
  • Meets the Seventh Day Adventist needs for making Egg-Free North American pastry dishes

Inactive Yeast, Eucheuma Seaweed (E407), Potato Protein, Baking Powder, Plant Cellulose (E61), Tapioca Flour, and Xanthan Gum.

PANACEG Datasheet

Please contact us for your needs including quantity of boxes, pricing, and expected delivery. We will respond by email. Send inquiry to: 

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  • 5
    Top product

    Posted by Samara-Faith Ewins on 6th Aug 2020

    I am incredibly grateful to have come across V.G. Since I am vegan myself, of course, I was trying to veganize my cake recipes but, man! What a process! So much time & money wasted fiddling around with knock-off egg substitutes that just do not reach my standards (as a baker.) I had purchased the potato protein prior & knew it worked wonderfully, so I was extremely keen to try Panaceg. Due to COVID, I was only able to purchase in bulk due to shipping, but I had complete trust in the product. Not only has it replaced the eggs in my recipes perfectly, but you can barely taste any difference! I am absolutely stoked and want to share this with the world. Thank you!

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