Low-protein egg substitute PKU

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Ingredients: corn starch, thickening agents: E 464, E 466; dye: carotenes.

Nutritional value in 100 g :

Energy value in 100 g : 1507 kJ/ 360 kcal

Fat: 0,6 g

of which saturates: 0,22g     

Carbohydrates : 88 g                                                  

of which sugars: 0,7 g                                              

Fiber: 1,7 g   

Protein: 0,3 g 

Salt:  0,43 g

phenylalanin: 7,35 mg

Net weight: 200 g

Shelf life: 12  months

Store in a dry, cool place

Preparation:
Mix 2 teaspoonfuls /10 g/ of the substitute with 40 ml of water and beat until sti. This is an amount corresponding to one egg. Then bake with fat a little longer than traditional scrambled eggs. This product can also be used as an egg substitute in making cookies and other dishes. When added to bread in small amounts, it improves the quality of the bread dough.