PANACEGG Complete Vegan Egg Replacer for Baking (Professional)

€400.00
(1 review) Write a Review
Availability:
Takes 1 week for shipment, 5/7 Days for Delivery
Shipping:
€125.00 (Fixed Shipping Cost)
Bulk Pricing:
Buy in bulk and save
INGREDIENTS:
Inactive Yeast, Euchemia Seaweed (E407), Potato Protein, Baking Powder, Methycellulose Plant Cellulose (E461), Tapioca Flour, Xanthan Gum
FUNCTION:
Whole-Egg Replacer for Baking, meets 8 functions that eggs provide
PACKAGE SIZE:
10 Kg
HOW MANY EGGS REPLACES:
2000-2360 Eggs

DATASHEET

PANACEGG Datasheet
Useage Guide

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 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.

1 Review Hide Reviews Show Reviews

  • 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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