Vegetable egg substitute is used in sweet pastries such as waffles, pancakes and sponge cakes. Or in savory dishes such as potato and vegetable pancakes, casseroles or for breading. Not suitable for the preparation of scrambled or fried eggs.
Contents: 20 g (equivalent to approx. 4 whole eggs).
Preparation: Mix 5 g vegetable egg substitute with 50 ml sparkling water. Then add the other liquid ingredients and beat together until foamy. Mix dry ingredients well and stir with the stirred liquid to a uniform mass.
Allergy information: Contains Lupine.
Ingredients: Sweet lupine flour*, thickener: locust bean gum*, corn flour*, flax protein*, sunflower protein*.
*from controlled organic cultivation
|Product weight:||0.03 Kg|