Vilgain Baking Protein - a ready to mix protein that will enhance your every baking endeavour

A special baking protein? Yes, and it's a blast. A unique blend of quality dairy protein from Denmark that will conjure up protein‑packed sweet and savoury treats. Designed to withstand even higher temperatures and retain the perfect texture.

Perfectly soft and smooth texture

It can replace up to 30% of the flour in recipes. It gives them a super creamy and smooth consistency that you'll love. Products baked with conventional proteins are often dry and crumbly. This is the exact opposite.

87% of the highest quality protein

Just because it's a baking protein doesn't change the fact that we've put it together with the highest‑value proteins available. Whey isolate is at the top of the food chain between proteins, lower in fat and sugar and higher in amino‑acids. It is complemented by milk protein. According to DIAAS (state‑of‑the‑art methodology for determining protein quality), both proteins are among the excellent sources of protein and surpass even beef in usability.

Excellent digestibility

Because the product is in the form of an isolate, the blend contains less lactose, making it more digestible for your body.

Protein pancakes, low‑carb bread

Enrich with protein and improve the texture of anything. It is flavorless, so it is great in morning cereal, waffles, cakes, cookies, muffins and brownies. But it can handle thickening sauces. No crumbling or crushing.

Vilgain Baking protein in points:

• A special blend of milk proteins for baking
• gives the perfect texture and smoothness
• 87% quality protein
• less lactose