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Protein isolate to elevate
your culinary creations

Special protein for baking? Yes, and even with reduced lactose content. A unique, high‑quality milk protein from Denmark that lets you create sweet and savory treats packed with protein. Designed to withstand higher temperatures while maintaining a 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.

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.

What is the difference between Vilgain Baking Proteins?