• protein content 50 and 55%
• hypoallergenic, doesn’t contain soy and gulten
• made from Russian yellow non-GMO pea
• granulometry: powder – 80-200 mesh
• hydration rate — 1:3

• used for the production of protein masses, creams, protein-whipped masses, protein-flour masses in baked goods (cakes, cookies)
• has emulsifying properties and can serve as an egg substitute in vegan and fasting products, in certain recipies can be considered as a 100% egg substitute
• protein content is 55%
• unlike eggs does not lead to salmonellosis in production
• replaces eggs in biscuits, cakes, muffins or waffles
• produced from Russian yellow peas, GMO-free

Application:

• high-protein and national breads, pastries
• healthy pastry dough goods
• protein bars
• partial or complete substitution of egg products in recipes