Livada Gelatine 20g

Gelatin was first used broadly in baked goods as an excellent and healthful egg substitute. Combined with plantains or other starchy vegetables or roots, it binds well and makes bread-y foods otherwise impossible without eggs, flax seeds, or factory-made egg-substitute products possible. While too many eggs in baked goods can dry them out or make the taste and texture egg-y, using fewer eggs + a bit of gelatin can achieve the perfect balance. The gelatin gives the refrigerated leftovers a great texture and the warm, fresh cake a lovely stickiness.

Product of Romania