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Kitchen Protein, 1000 g

Protein for cooking and baking
Heat-stable protein formula
Neutral taste for versatile recipes
With lactase

€1,50 pro Portion

€34,99

(€34,99/kg)

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Laborgeprüft Lieferzeit 1-3 Werktage

€34,99

(€34,99/kg)

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Protein for Baking and Cooking

This protein has been specially developed for use in the kitchen. Many protein powders change taste or consistency when heated. This heat-stable protein is ideal for baking and cooking. The neutral taste allows for versatile use in sweet and savoury recipes. The contained lactase additionally supports the digestion of milk sugar.

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Kitchen Protein is a protein powder specially developed for use in hot dishes. Due to its heat-stable structure, it can also be used in baking or cooking.

The protein can be integrated into many dishes. It is particularly suitable for pancakes, cakes, bread, desserts, and even savory dishes.

The product is neutrally formulated. This means it can be used in both sweet and savory recipes.

Lactase is an enzyme that helps with the digestion of milk sugar. This can make the protein it contains more digestible.

For people who want to supplement their diet with additional protein. Particularly suitable for anyone who enjoys baking or cooking.

Nutritional Values	Per 100 g	Per serving (50 g)	%NRV*
Energy	1701 kJ / 407 kcal	850 kJ / 203 kcal	10
Fat	5.97 g	2.98 g	4
>> of which saturated fatty acids	3.98 g	1.99 g	10
Carbohydrates	6.46 g	3.23 g	1
>> of which sugar	6.46 g	3.23 g	4
Dietary fiber	0.00 g	0.00 g	–
Protein	81.73 g	40.87 g	82
Salt	0.80 g	0.40 g	7

Lactase	Per 100 g	Per serving (50 g)
Lactase	4,500 FCC	2,250 FCC

Ingredients: Milk protein blend 98% (ultrafiltered whey protein concentrate, ultrafiltered milk protein concentrate), vegetable fat powder (sunflower), emulsifier (sunflower lecithin), lactase.

* Percentage of nutrient reference values according to VO (EU) No. 1169/2011.

Preparation: Prepare 50g powder (2 scoops included) with 190ml water or milk in a blender or shaker.

Recommended use: Ideal for baking and cooking. The protein can be used to replace part of the flour. Heat stable up to 180°C.

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