Our current batch in stock is best before end of 10/22.
This product is free from dairy, wheat, gluten, soya, nuts, mustard and preservatives, low fat and suitable for vegans.
Egg Replacement Instructions
- For 1 whole egg: 1 teaspoon (3g)* egg replacer + 2 tablespoons (30ml) water
- For 1 egg white: 1 teaspoon (3g)* egg replacer + 1 tablespoon (15ml) water
- For 1 egg yolk: 1 teaspoon (3g)* egg replacer + 0.5 tablespoon (7.5ml) water
- *2 teaspoons (6g) may produce better results in some recipes
Potato Flour, Tapioca Flour, Cream of Tartar, Xanthan Gum, Methylcellulose.
|Typical Analysis||per 100g||per 3g portion|
|of which saturates||0.1g||0.0g|
|of which sugars||0.1g||0.0g|