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LOW PROTEIN EGG SUBSTITUTE
Ingredients: Corn starch, thickeners: hydroxypropyl methyl cellulose and carboxymethyl cellulose, coloring: beta carotene.
Preparation: Add 7 tablespoons of cold water (1/2glass of water) into 2 scales poon of mixture (approx. 20 g) and mix (optinally mixer could be used). This mixture is an egg substitution for all bakery products ranging from cakes, cookiest or pastries. 1 scale of egg substitution (10g) corresponds to 1 egg.