Description
A plant-based alternative to egg whites, suitable for baking and cooking. One 1kg pack replaces around 315 egg whites.
It has foaming, binding, and emulsifying properties, so it can be used in the same way as traditional egg whites, without changing your recipes. Works well in mousses, meringues, macaroons, biscuits, and financiers.
Made from a short list of natural ingredients and free from the 14 main allergens. Shelf-stable and easy to use. A practical option for vegan, allergy-friendly, and low-impact kitchens.
It has foaming, binding, and emulsifying properties, so it can be used in the same way as traditional egg whites, without changing your recipes. Works well in mousses, meringues, macaroons, biscuits, and financiers.
Made from a short list of natural ingredients and free from the 14 main allergens. Shelf-stable and easy to use. A practical option for vegan, allergy-friendly, and low-impact kitchens.
Frequently bought together
