Skip to main content

PANACEGG Complete Vegan Egg Replacer for Baking (Professional)

(2 reviews) Write a Review
Contact Us for Shipping Information
€125.00 (Fixed Shipping Cost)
Inactive Yeast, Euchemia Seaweed (E407), Potato Protein, Baking Powder, Methycellulose Plant Cellulose (E461), Tapioca Flour, Xanthan Gum
Whole-Egg Replacer for Baking, meets 8 functions that eggs provide
10 Kg
2000-2360 Eggs
Adding to cart… The item has been added

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. 


PANACEGG Datasheet
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.


  • 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

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


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.

If when the 10KG passed through customs of your country sometimes inspectors pierce holes in the bag to make sure it is not drugs. This is very common in the USA. Upon receipt of the 10KG bag/box please open the container and if you see holes in the bag please take a photo and advise with your order number on the email. We will give you advice on the shipment depending what customs did to your package.

For best results, the 10KG 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. 

2 Reviews Hide Reviews Show Reviews

  • 5

    Posted by Marija on 11th May 2023

    The best plant based egg replacer on the market!

  • 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!

Videos Hide Videos Show Videos