Special protein blend for cooking and baking
Enhance your muffins, porridge or gravy with a serving of quality protein? With the Vilgain cooking protein leftover. Come cook with a special heat resistant protein from Denmark with 81% milk protein that gives your meals an awesome texture and most importantly, a dose of complete protein.
<img src="https://cdn.vilgain.com/image/static-small/half/889a7e66-ef2b-4110-b84d-1f6751802ad7?v=1682088473" srcset="https://cdn.vilgain.com/image/static-small/half/889a7e66-ef2b-4110-b84d-1f6751802ad7?v=1682088473 1x,https://cdn.vilgain.com/image/static-small/full/889a7e66-ef2b-4110-b84d-1f6751802ad7?v=1682088473 2x" data-image-orientation="horizontal" width="3322" height="2358" data-image-id="328670" alt="">
<img src="https://cdn.vilgain.com/image/static-small/half/f4d5553c-daa5-415d-8336-e282d12623e1?v=1682088492" srcset="https://cdn.vilgain.com/image/static-small/half/f4d5553c-daa5-415d-8336-e282d12623e1?v=1682088492 1x,https://cdn.vilgain.com/image/static-small/full/f4d5553c-daa5-415d-8336-e282d12623e1?v=1682088492 2x" data-image-orientation="square" width="1452" height="1448" data-image-id="328671" alt="">
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Milk protein with perfect usability
Just because it's a cooking protein doesn't mean it's an inferior product. Once again, we have taken care of its quality and origin. Milk protein from Denmark boasts a complete amino acid spectrum, which guarantees a very high usability for our body.
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Valuable protein fractions
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Complete amino acid spectrum
<img src="https://cdn.vilgain.com/image/static-small/half/dcacdd0e-6c7b-4f70-a339-908ec9240f2c?v=1682084264" srcset="https://cdn.vilgain.com/image/static-small/half/dcacdd0e-6c7b-4f70-a339-908ec9240f2c?v=1682084264 1x,https://cdn.vilgain.com/image/static-small/full/dcacdd0e-6c7b-4f70-a339-908ec9240f2c?v=1682084264 2x" data-image-orientation="horizontal" width="1900" height="1051" data-image-id="328657" alt="">
<img src="https://cdn.vilgain.com/image/static-small/half/696c59d6-b0a5-4274-93c7-7aae3d25216b?v=1682084285" srcset="https://cdn.vilgain.com/image/static-small/half/696c59d6-b0a5-4274-93c7-7aae3d25216b?v=1682084285 1x,https://cdn.vilgain.com/image/static-small/full/696c59d6-b0a5-4274-93c7-7aae3d25216b?v=1682084285 2x" data-image-orientation="square" width="948" height="1051" data-image-id="328658" alt="">
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You won't even recognize it in the food
You don't have to worry about your food tasting strawberry or vanilla because of the added protein. Protein has a neutral taste and smell and will blend into the ingredients as if it's always been there.
<img src="https://cdn.vilgain.com/image/static-small/half/82134428-ce15-4ec0-b715-f221b4021eea?v=1682084345" srcset="https://cdn.vilgain.com/image/static-small/half/82134428-ce15-4ec0-b715-f221b4021eea?v=1682084345 1x,https://cdn.vilgain.com/image/static-small/full/82134428-ce15-4ec0-b715-f221b4021eea?v=1682084345 2x" data-image-orientation="horizontal" width="1900" height="1496" data-image-id="328659" alt="">
<img src="https://cdn.vilgain.com/image/static-small/half/c09104ce-4a91-41a2-af4b-afa24758ab0e?v=1682084360" srcset="https://cdn.vilgain.com/image/static-small/half/c09104ce-4a91-41a2-af4b-afa24758ab0e?v=1682084360 1x,https://cdn.vilgain.com/image/static-small/full/c09104ce-4a91-41a2-af4b-afa24758ab0e?v=1682084360 2x" data-image-orientation="square" width="1240" height="1392" data-image-id="328660" alt="">
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Perfectly fine texture
The food will taste and look best when you replace 15‑25% of the flour that would otherwise go into the product with protein. You'll appreciate that you only need to stir it a few times with a spoon or spoon and the protein is dissolved. Unlike conventional protein, it does not clump or gel when heated.
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Doesn't gel at high temperatures
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Helps to smooth the texture
<img src="https://cdn.vilgain.com/image/static-small/half/9a591861-6345-4965-8b74-59500319caa8?v=1682084861" srcset="https://cdn.vilgain.com/image/static-small/half/9a591861-6345-4965-8b74-59500319caa8?v=1682084861 1x,https://cdn.vilgain.com/image/static-small/full/9a591861-6345-4965-8b74-59500319caa8?v=1682084861 2x" data-image-orientation="horizontal" width="1900" height="1232" data-image-id="328661" alt="">
<img src="https://cdn.vilgain.com/image/static-small/half/eeeca5ef-8ab5-4a86-bac0-efa240c5ec25?v=1682084880" srcset="https://cdn.vilgain.com/image/static-small/half/eeeca5ef-8ab5-4a86-bac0-efa240c5ec25?v=1682084880 1x,https://cdn.vilgain.com/image/static-small/full/eeeca5ef-8ab5-4a86-bac0-efa240c5ec25?v=1682084880 2x" data-image-orientation="square" width="1012" height="881" data-image-id="328662" alt="">
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What is the difference between Vilgain Baking Proteins?
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%
Lactose
Higher lactose content
Lower lactose content
Recommended replacement quantity
15‑25%
up to 30%
Taste and aroma
Flavourless
No flavour
Uses
For baking and cooking
For baking and cooking
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