INGREDIENTS

High-functionality WPC 80 for Bakery Performance

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Replace eggs, improve elasticity, and enhance protein content, all with one ingredient.

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Our bakery-grade Whey Protein Concentrate (WPC 80%) is a high-functionality whey protein derivative from sweet cheese whey. Engineered specifically for bakery applications, it offers an excellent balance of solubility, emulsification, foaming, and bake stability. It acts as a cost-effective egg replacer, improves batter aeration, gel strength, water binding, and elasticity, and enhances shelf life and crumb structure, making it ideal for both eggless and high-protein baked solutions.

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KEY BENEFITS

Making the Difference

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Excellent emulsifying, foaming, and water-binding capacity

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Egg-free formulation capability

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Delivers soft, moist textures with improved crumb structure

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Mild dairy flavour profile

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Enhances dough rise and cake crumb development

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High gel properties and bake stable

Tech Specs
Tech Specs

Specifications at a glance

(Spec sheet shared via email upon request)

  • Protein Content: Min. 80% (dry basis)
  • Solubility: High (heat stable)
  • Texture: Fine, uniform powdered form
  • Origin: Available in India and imported grades
  • Allergen: Contains Milk
Special Status: Vegetarian | HALAL | Kosher
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APPLICATIONS

Solving Everyday Challenges

Baked Without Eggs, Loved by Everyone
Egg-free cakes and muffins

Egg-free cakes and muffins

Wholesome Crunch, Powerful Protein
Soft cookies & Protein snacks

Soft cookies & Protein snacks

Soft, Sweet, and Simply Irresistible
Commercial egg-free mixes

Commercial egg-free mixes

Nutritious, Tasty, and Simply Addictive
Nutrition bars

Nutrition bars

FAQs

In case you were wondering

Yes, it is a functional and reliable egg substitute, ideal for eggless cakes, cookies, and muffins.

Yes, it adds protein and structure in baked bars.
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