BakeStab Zero-Eggs Egg Replacer is a gluten free product, made from 100% vegetarian ingredients such as Whey Protein, Milk Solids, Soya Lecithin, Soda Bicarbonate, Tapioca Starch & common salt.

BakeStab Zero-Eggs Egg Replacer plays the same role of what eggs do in every baking recipe. The product is developed keeping all the aspects and functionality of egg such as protein content which helps as a binding agent, the soya lecithin which work as an emulsifier and leavening agent, the carbonates which aids in raising and improving the texture and tapioca starch which helps to give crispiness in the product.

BakeStab Zero-Eggs Egg Replacer can be used in various baked products like Cakes, Pastries, Muffins, Brownies, Breads, Waffles, Pan Cakes, Crepes, Desserts, Mousse, Pies, Custard Tarts, Meringue, etc,.

Key Ingredients:

Whey Protein Concentrate, Milk Solids, Tapioca Starch, Soya Lecithin, Soda Bicarbonate, Common Salt, Anti Caking Agent (INS 551).

Advantages and Role of BakeStab Zero-Eggs Egg Replacer

• High Protein Content & promotes muscle growth.
• Good Fat which gives extra-rich flavour and velvety texture.
• Raise HDL – High Density Lipoprotein. It is often known as the “Good” Cholesterols.
• Full of Satiety.
• Improves Body and Texture in Baked Goods.
• Easily be added to any recipe.
• Provides a moistening effect and binds the ingredients together.
• Enhances the appearance of the products through their colour and flavour.
• Increase the shelf life of the product.
• Improves tenderness in the baked goods.

Disadvantages of BakeStab Zero-Eggs Egg Replacer

• Cannot be used for making Scrambled Eggs, Omelettes, Quiche, Frittata.
• Cannot be used as Egg Wash.
• Cannot substitute for whipped egg whites.

How to Use?

Directions:

• To replace one whole medium sized egg: Add 1 heaped teaspoon (10gms) of BakeStab Zero-Eggs to 2 tablespoons water.
• To replace one whole large sized egg : Add 1½ heaped teaspoon (15gms) of BakeStab Zero-Eggs to 2 tablespoon water.
• To replace 3 egg whites: Add 2 heaped teaspoons of BakeStab Zero-Eggs to 1 tabelspoon water.

* May also be added as a dry ingredient in most recipes.

• 1 heaped teaspoon of BakeStab Zero-Eggs is equal to 10gms, replaces with 1 medium sized whole egg(33gms)
• 1 heaped teaspoon of BakeStab Zero-Eggs is equal to 10gms, replaces with 1 medium sized whole egg(33gms)

Packing Type : The product is available in 100gms, 500gms & 1 Kg Jar and Pouch packing. 

Shelf Life : Best before 12 months from the date of manufacture.

Storage : Store in Dry, Cool and Hygienic place. Keep away from direct sunlight.

BakeStab Zero-Eggs Egg Replacer is a gluten free product, made from 100% vegetarian ingredients such as Whey Protein, Milk Solids, Soya Lecithin, Soda Bicarbonate, Tapioca Starch & common salt.

BakeStab Zero-Eggs Egg Replacer plays the same role of what eggs do in every baking recipe. The product is developed keeping all the aspects and functionality of egg such as protein content which helps as a binding agent, the soya lecithin which work as an emulsifier and leavening agent, the carbonates which aids in raising and improving the texture and tapioca starch which helps to give crispiness in the product.

BakeStab Zero-Eggs Egg Replacer can be used in various baked products like Cakes, Pastries, Muffins, Brownies, Breads, Waffles, Pan Cakes, Crepes, Desserts, Mousse, Pies, Custard Tarts, Meringue, etc,.

Key Ingredients:

Whey Protein Concentrate, Milk Solids, Tapioca Starch, Soya Lecithin, Soda Bicarbonate, Common Salt, Anti Caking Agent (INS 551).

Advantages and Role of BakeStab Zero-Eggs Egg Replacer

• High Protein Content & promotes muscle growth.
• Good Fat which gives extra-rich flavour and velvety texture.
• Raise HDL – High Density Lipoprotein. It is often known as the “Good” Cholesterols.
• Full of Satiety.
• Improves Body and Texture in Baked Goods.
• Easily be added to any recipe.
• Provides a moistening effect and binds the ingredients together.
• Enhances the appearance of the products through their colour and flavour.
• Increase the shelf life of the product.
• Improves tenderness in the baked goods.

Disadvantages of BakeStab Zero-Eggs Egg Replacer

• Cannot be used for making Scrambled Eggs, Omelettes, Quiche, Frittata.
• Cannot be used as Egg Wash.
• Cannot substitute for whipped egg whites.

How to Use?

Directions:

• To replace one whole medium sized egg: Add 1 heaped teaspoon (10gms) of BakeStab Zero-Eggs to 2 tablespoons water.
• To replace one whole large sized egg : Add 1½ heaped teaspoon (15gms) of BakeStab Zero-Eggs to 2 tablespoon water.
• To replace 3 egg whites: Add 2 heaped teaspoons of BakeStab Zero-Eggs to 1 tabelspoon water.

* May also be added as a dry ingredient in most recipes.

• 1 heaped teaspoon of BakeStab Zero-Eggs is equal to 10gms, replaces with 1 medium sized whole egg(33gms)
• 1 heaped teaspoon of BakeStab Zero-Eggs is equal to 10gms, replaces with 1 medium sized whole egg(33gms)

Packing Type : The product is available in 100gms, 500gms & 1 Kg Jar and Pouch packing. 

Shelf Life : Best before 12 months from the date of manufacture.

Storage : Store in Dry, Cool and Hygienic place. Keep away from direct sunlight.