Orgran No Egg (Egg Replacer) 200g
No Egg™ Egg Replacer
200g
Food Allergies? No problem. ORGRAN No Egg™ Egg Replacer lets you create quality cakes and baked goods with a similar texture to those with eggs. With the equivalent of 66 eggs per pack, No Egg™ is made with all natural ingredients and is free from the 8 most common food allergies in the world, giving you added peace of mind for all your baking needs.
Dairy Free, Egg Free, Gluten Free, GMO Free, Kosher, No Added MSG, Nut Free, Soy Free, Tummy Friendly, Vegan, Wheat Free, Yeast Free
Ingredients: Potato Starch, Tapioca Starch, Raising Agent: Calcium Carbonate. Acidity Regulator: Citric Acid. Vegetable Gum (Stabiliser): Methylcellulose
Nutritional Information:
Serving size: 6g
| Energy Calories (kcal) per 100g | 313 |
| Energy Calories (kcal) per serving | 9 |
| Energy Kilojoules (KJ) per 100g | 1313 |
| Energy Kilojoules (KJ) per serving | 39 |
| Protein (g) per 100g | 0.2 |
| Protein (g) per serving | 0 |
| Carbohydrate (g) per 100g | 70.5 |
| Carbohydrate (g) per serving | 2.1 |
| Carbohydrate (% Daily Value) | 6 |
| Sugars (g) per 100g | 0 |
| Sugars (g) per serving | 0 |
| Starch (g) per 100g | 70.9 |
| Starch (g) per serving | 2.1 |
| Fat (g) per 100g | 0.3 |
| Fat (g) per serving | 0.1 |
| Fat (% Daily Value) | 0.01 |
| Saturated fat (g) per 100g | 0.1 |
| Saturated fat (g) per serving | 0 |
| Saturated fat (% Daily Value) | 0 |
| Trans fat (g) per serving | 0 |
| Fibre (g) per 100g | 2.9 |
| Fibre (g) per serving | 0.1 |
| Fibre (% Daily Value) | 0 |
| Sodium (mg) per 100g | 17 |
| Sodium (mg) per serving | 1 |
| Sodium (%Daily Value) | 0 |
| Gluten (g) per 100g | 0 |
| Gluten (g) per serving | 0 |
| Calcium (mg) per 100g | 0 |
| Calcium (mg) per serving | 0 |
| Vitamin A (%Daily Value) | 0 |
| Vitamin C (%Daily Value) | 0 |
| Iron (%Daily Value) | 0 |
| Calcium (%Daily Value) | 6 |
Suggested Recipe :
Mini Pav Kisses
Prep Time: 15m
Cook Time: 3h
Ingredients
1/2 cup Orgran No Egg™ Egg Replacer
1/2 teaspoon citrus pectin
1 cup ice cold water
1 teaspoon vanilla essence
3/4 cup pure icing sugar
1 tablespoon soft brown sugar
Method
1. Pre heat oven to 130°C (260°F).
2. Blend No Egg™ and pectin together thoroughly while dry, then add to cold water.
3. Mix on high speed for 5 minutes
4. Add vanilla and sugars, 1 tablespoon at a time. Continue mixing for 5 minutes – the foam will increase in volume.
5. Spoon onto tray lined with baking paper.
6. Bake for 2 hours. After 2 hours, turn off oven without opening door, and allow meringues to dry out further until cool.
