Special protein for baking? Yes! This unique, high-quality milk protein from Denmark lets you create sweet and savory treats packed with protein. Designed to withstand even higher temperatures while maintaining a perfect texture.
The fact that this is a baking protein does not change the fact that we have used quality sources. Whey isolate is a top‑tier protein, with low fat and sugar content, and according to DIAAS (a modern method for determining protein bioavailability), it ranks among the most efficiently utilized sources of protein.
Enrich your meals with protein and improve the texture of anything you're cooking or baking. The protein is unflavoured, making it perfect for porridges, waffles, cakes, cookies, muffins, and brownies. It can also help thicken sauces or add protein to baked goods.
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.
Regular protein powder
Vilgain 87% Baking Protein
| 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% |
| Recommended replacement amount | 15–25 % | up to 30% |
| Taste and aroma | Unflavoured | Unflavoured |
| Use | For baking and cooking | For baking and cooking |
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.
100 g | |
Energy value | 1553 kJ / 362 kcal |
Fats | 1,6 g |
- of which saturates | 1 g |
Carbohydrates | 0,3 g |
- of which sugars | 0,3 g |
Protein | 87 g |
Salt | 0,9 g |
| 100 g* | |
| Essential amino acids | |
| Isoleucine | 5,5 g |
| Leucine | 9,4g |
| Lysine | 8,3 g |
| Methionine | 2,3 g |
| Phenylalanine | 3,6 g |
| Threonine | 5,6 g |
| Tryptophan | 1,4 g |
| Valine | 5,7 g |
| Semi‑essential amino acids | |
| Histidine | 2 g |
| Arginine | 2,5 g |
| Non‑essential amino acids | |
| Aspartic acid | 8,3 g |
| Glutamine | 17,7 g |
| Glycine | 1,5 g |
| Alanine | 4,1 g |
| Proline | 7,4 g |
| Serine | 4,9 g |
| Tyrosine | 3,5 g |
| Cysteine | 1,2 g |
*This is the amino acid content per 100 g of protein.
The 87% variant is a blend of whey isolate and milk proteins with 87% protein, lower lactose content, and can replace up to 30% of flour. The classic Baking Protein is a blend of milk proteins with 81% protein, higher lactose content, and a recommended replacement of 15–25% of flour. Both are unflavoured and made from Danish milk.
Yes, the protein is unflavored, so it tastes good in both sweet and savory recipes. You can use it in low-carb bread or pizza, to thicken sauces, as well as in porridges, pancakes, and cakes.
Yes, it is designed to withstand higher temperatures without gelling, and it contributes to a fluffy and moist texture. It is suitable for cookies, muffins, brownies, or waffles, which then are not dry and crumbly.
Yes, per 100 g it contains 87 g protein and only 0,3 g carbohydrate and 1,6 g fat. The manufacturer directly recommends it for preparing low-carbohydrate bread, cakes, or cookies.
