Vilgain 87% Baking Protein ⁠–⁠ Denmark‑sourced unflavoured protein powder – designed for kitchen use, super smooth texture, low lactose

Vilgain 87% Baking Protein ⁠–⁠ Denmark‑sourced unflavoured protein powder – designed for kitchen use, super smooth texture, low lactose

🍪🍰
Protein isolate that will enhance
your gastronomic feast

A special protein for baking? Yes, and even with minimal lactose content. A unique, high‑quality milk protein from Denmark that will conjure up protein‑packed sweet and savoury treats. Designed to withstand even higher temperatures and retain its perfect texture.

87% of the highest quality protein

Just because it's a baking protein, it doesn't change the fact that we've put it together with the best value proteins available. Whey isolate is the top of the range protein, lower in fat and sugar and higher in protein than classic concentrate. According to DIAAS (the most modern methodology for determining protein quality), it is one of the excellent sources of protein and exceeds even beef in its usability.

Perfect digestibility

Low fat and sugar content

Complete amino acid profile

Protein pancakes, low‑carb bread

Enrich anything you're cooking or baking with protein and improved texture. Since it's unflavored, it’s perfect for adding to porridges, waffles, cakes, cookies, muffins, and brownies. It can even thicken sauces or boost the nutritional value of your bread.

Perfectly soft and smooth texture

You can replace up to 30% of the flour in recipes with this protein powder. It gives your dishes a creamy, moist consistency that you’ll love. Unlike regular protein powders, which can make baked goods dry and crumbly, this protein does the opposite.

Doesn't gel at high temperatures

Contributes to a fluffy texture

Helps create a smooth texture

Regular protein powder

Vilgain 87% Baking Protein

What is the difference between Vilgain Baking Proteins?

Vilgain 81% Baking Protein Vilgain 87% Baking Protein
Type of protein Milk protein blend Blend of whey isolate and milk proteins
Origin of milk Denmark Denmark
Protein 81% 87%
Lactose Higher lactose content Lower lactose content
Recommended replacement quantity 15‑25% up to 30%
Taste and aroma Flavourless Flavourless
Use For baking and cooking For baking and cooking

Ingredients

Mixture of milk proteins (whey protein isolate, milk proteins).

Allergens: For allergens, see ingredients in bold. May contain traces of gluten‑containing cereals, other nuts and peanuts.

Calorie charts

100 g
Energy
1553 kJ / 362 kcal
Fats
1,6 g
- of which saturated fatty acids
1 g
Carbohydrates
0,3 g
- of which sugars
0,3 g
Protein
87 g
Salt
0,9 g
Size: 500 g
Size: 1 000 g

Instructions for use

  • Can replace up to 30% of flour in recipes.
  • Suitable for the preparation of low‑carbohydrate bread, cakes, cookies, muffins, pancakes, brownies or pizza.
  • Tastes good in both savoury and sweet versions.

Warning

  • Food.
  • Store in a cool, dry place.
  • Protect from direct sunlight.
  • Vilgain s.r.o., Smetanova 1022/19, 602 00 Brno, ID 29269555.

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Reviews

Submit a Review
4,9
244 Ratings

Awesome! It doesn't make lumps like other proteins (not meant for baking). I also put it in porridge and the consistency is better in this case too.

Perfect for making cakes

Absolutely luxurious protein! Not just for baking, but for overnight oats/ porridge/ smoothies. I bought it on recommendation despite being lactose intolerant and I really don't mind it. (I've only tolerated Biotech zero lactose so far, and that I've tried) Plus it's not sweet and it's creamy.

Great. With normal protein my dough fell off, now it stays fluffy. I'm baking a sweet whole wheat bread with it. Even my boyfriend couldn't tell it was whole wheat and with protein :-).

Questions

28
answered questions