Vilgain 87% Baking Protein

Hello, Start substituting about 25-30% flour and test for taste and texture. If you decide to go up to 50-70%, be sure to adjust the liquid ratio as well - add a little more milk, oil, banana or yogurt to keep the pastry soft. Have a nice day.

Hello, Vilgain Baking Protein is not sweetened - it is a pure protein concentrate. Thank you and have a nice day.

Hello, we have contacted your e-mail. Thank you and have a nice day! 😊

Hello, we've contacted you by email. Thank you. Have a nice day.

Hello, We have contacted you by e-mail. Thank you very much. Have a nice day.

Hello, Vilgain 81% Baking Protein is specifically designed for use in baking and cooking. Its formulation is optimized to withstand higher temperatures and ensure the desired texture and flavor of the resulting dishes. Conventional protein powders, designed primarily for beverage preparation, can lose their nutritional properties when exposed to high temperatures during baking and negatively affect the consistency or taste of the food. This product is designed to retain its nutritional values even during heat processing and provide optimal results in your recipes.Thank you, have a nice day.

Hello, a bloated belly after taking milk protein can be caused by lactose intolerance or milk allergy. If this is the cause of the problem, then taking baking protein will have the same effect. If the cause of the digestive problems is different (e.g. reaction to sweetener, flavouring etc.) then taking baking protein is fine. Thank you, have a nice day! :-)

Hello, for these purposes we recommend the use of https://vilgain.de/vilgain-81-backprotein/2x40865 Have a nice day,

Hello, yes it is :-)

Hello, yes it is :-)

Hello, the product can also be used to replace part of the flour when baking Christmas cookies. We recommend replacing 15-25% of the flour that would otherwise go into the candy. Have a nice day.

Hi Lenka, thank you for asking. It's true, you can use the protein in baking savoury pastries :-). Have a nice day.