Whole, White, Yolks
Introducing Award-winning Yumgo egg-substitute powders – 1 : 1 VEGAN REPLACEMENTS FOR CHICKEN WHOLE EGGS, WHITES AND YOLKS.
Used by replacing regular yolks, whites or whole with the same quantity of rehydrated powder in any recipe, Yumgo can be used in all your favorite sweet and savoury recipes. Crafted and approved by chefs, Yumgo is more than just Vegan. Offering a fast, easy alternative to chicken eggs, Yumgo performs and reacts exactly like regular egg without needing to change or develop new recipes.
Application examples :
– Pastries (croissants, pain au chocolat …),
– Brioche buns,
– Travel cakes (cakes, madeleines…),
– Pancakes, crepes,
– Quiches . . .
- No allergens (finally!)
- Better shelf life
- Less carbon foot print
- Less bacteriological issues
- Better texture
- Stable recipes
- Ultra clean ingredients list
- No recipe reformulation (1:1 replacement for eggs)
- Free from preservatives, artificial colors or flavors
Pea protein, agar-agar, turmeric, flaxseed fibre. Allergen free.
Combine the water, powder and oil with a hand blender to obtain a homogeneous mixture. Replaces egg yolk 1:1. Use the same amount of rehydrated YUMGO Yolk as egg yolks in recipes. To achieve gelling (for custard cream, crème brûlée), bring the mix to a boil in the recipe. Gelling will happen when the mix cools.
Rice flour, rapeseed protein, faba bean protein. Allergen free.
Combine the water and powder with a hand blender to obtain a homogeneous mixture. Use the same amount of rehydrated YUMGO Whole as whole eggs in recipes. Foaming : Use the maximum power of a pastry robot for at least 10 min.
Potato protein, acacia fiber, flaxseed fiber, stabilizer : xanthan gum, salt.
Mix the water and powder with a blender to obtain a homogeneous mixture. Use YUMGO White in the same quantity and in the same way as the egg whites. Use the maximum force of the mixer to foam.