Vegetable egg substitute is used in sweet baked goods such as waffles, pancakes, pancakes and sponge cakes. Or in savoury dishes such as potato and vegetable pancakes, casseroles or for breading. Not suitable for preparing scrambled or fried eggs.
Ingredients: Sweet lupine flour*, thickener: locust bean gum*, maize flour*, linseed protein*, sunflower protein*.
*from controlled organic cultivation
contains the following allergenic ingredients: Lupine
Preparation: Mix 5 g vegetable egg substitute with 50 ml sparkling water. Then add the other liquid ingredients and beat together until foamy. Mix the dry ingredients well and stir into the mixed liquid to form a uniform mass.
Note: Not suitable for preparing scrambled or fried eggs.