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/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.
DATASHEET
PANACEGG Datasheet Useage Guide
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,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.
INGREDIENTS
Inactive Yeast, Eucheuma Seaweed (E407), Potato Protein, Baking Powder, Plant Cellulose (E61), Tapioca Flour, and Xanthan Gum.
3 Reviews Hide Reviews Show Reviews
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Solved my Problem
I was having problem finding an alternative to eggs since egg prices in USA have gone up so high. This product solved my problem.
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Fantastic Product to Replace Eggs
This product is fantastic way to replace eggs in baking. High recommend this exquisite product!
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Panacegg
It is an amazing product that truly works the same as an egg. I was able to make vegan eclairs first time after 20 years of failed attempts. Really professional baking product
