Plant-based egg substitute powder for yellow cake baking
Pound cakes, muffins, cakes… same texture, same fluffiness
100% plant-based · No major allergens declared · Vegan
Properties: aerating · binding · emulsifying
BBD 18 months · 1 kg and 15 kg formats · Made in France
For soft, golden and generous baked goods — egg-free, no compromise on results.
Detailed description
Préparation végétale en poudre sans œufs, spécialement formulée pour les recettes de pâtisserie type pâte jaune : quatre-quarts, muffins, cakes.
100% plant-based · Vegan · Non-GMO · Made in France.
Properties: aerating, binding, emulsifying — for a light crumb and soft texture.
Available in 1 kg and 15 kg.
BBD: 18 months after production. Store in a dry place, away from light and moisture.
After rehydration: 0–6°C, consume within 3 days.
How does it work?
Dosage
Base ratio
10 g de poudre + 90 g d'eau
= ratio 10 %
1 kg format
1 kg de poudre + 9 kg d'eau
= ratio 10 %
Preparation
1
Mix Yumgo Pâte Jaune powder with sugar before adding other ingredients — this step is key to achieving a smooth batter.
2
Add water (or the recipe's liquid) and remaining ingredients. Mix until smooth.
3
Use the same quantity of rehydrated Yumgo Pâte Jaune as eggs called for in the recipe.
Tip: always start by mixing the powder with sugar before adding other ingredients — this ensures a smooth texture and optimal aeration.
Ingredients
Mung bean protein
Potato protein*
Flaxseed fibre
* Novel food (EU regulation 2015/2283) — concentration in final applications does not need to be declared. Origin: EU · Non-GMO (directive 2001/18/EC, regulations EC 1829/2003 and 1830/2003).
Vegan
Sans OGM
Made in France
1 kg · 15 kg
Allergens
Gluten-free · soy-free · dairy-free · egg-free · nut-free · free from the 14 major allergens.
Gluten / cereals
Milk
Eggs
Soya
Tree nuts
Peanuts
Crustaceans
Molluscs
Fish
Celery
Mustard
Sesame seeds
Sulphites
Lupin
Compliant with Annex II, EU regulation n°1169/2011.
Nutritional values
Average values per 100 g of product
Energy1381 kJ / 330 kcal
Fat1,7 g
of which saturates0,6 g
Carbohydrates24 g
of which sugars< 0,5 g
Fibre23 g
Protein51 g
Salt0,49 g
Source: Technical sheet v1.1 — 30/06/2026