For gourmet preparations and a reduced carbon footprint.
Detailed description
How it works
The right dosage for each recipe
The hydration rate adjusts to the desired texture. Three reference dosages cover most uses:
10% — leavened doughs
5g powder + 45g water / egg
brioche, doughnut, milk bread
13% — versatile use
7g powder + 43g water / egg
crepes, waffles, pancakes, custards, sweet pastry dough, shortcrust pastry
16% — travel cakes
8g powder + 42g water / egg
lemon cake, marble cake, gingerbread, chocolate lava cake
Preparation
Ingredients
* Origin: EU.
Allergens
Please note: rapeseed protein may cause an allergic reaction in individuals allergic to mustard. Not recommended for those with a mustard allergy.
Gluten-free · egg-free · milk-free · soy-free · nut-free.
Does not contain
Allergen information in accordance with Annex II, Regulation (EU) No 1169/2011. Mustard is not listed above because rapeseed protein may cause cross-reactivity (see warning above).
Nutritional values
Average values per 100g product · Source: Technical sheet v3.7 — 06/02/2026
Complete dosage table
| Eggs replaced | Powder | Water | Ratio |
|---|---|---|---|
| 10% — brioche, doughnut, milk bread | |||
| 1 egg | 5 g | 45 g | 10 % |
| 16 eggs — 84g sachet | 84 g | 756 g | 10 % |
| 20 eggs (1 L) | 100 g | 900 g | 10 % |
| 13% — crepes, waffles, pancakes, custards, pastries | |||
| 1 egg | 7 g | 43 g | 13 % |
| 12 eggs — 84g sachet | 84 g | 562 g | 13 % |
| 20 eggs (1 L) | 130 g | 870 g | 13 % |
| 154 eggs — 1kg format | 1 kg | 6.7 kg | 13 % |
| 2,310 eggs — 15kg format | 15 kg | 100.5 kg | 13 % |
| 16% — cake, marble cake, gingerbread, chocolate lava cake | |||
| 1 egg | 8 g | 42 g | 16 % |
| 10 eggs — 84g sachet | 84 g | 441 g | 16 % |
| 20 eggs (1 L) | 160 g | 840 g | 16 % |
The number of eggs replaced by a single sachet varies depending on the recipe's dosage. Applications: pastries, brioches, travel cakes, pancakes, crepes, quiches, sweet and savory preparations.
