YUMGO
Ships orders within 3 to 5 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2019
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YUMGO replaces eggs! We have developed the first complete range of plant-based egg alternatives for professionals. Our products replace eggs identically in both sweet and savory recipes, for a result that is always just as delicious and indulgent!
Our co-founder Rodolphe Landemaine, baker and founder of the Maison Landemaine and Land & Monkeys bakeries, was quickly confronted with the problem of replacing eggs when he sought to innovate by creating unique plant-based recipes for his stores. This is where the idea of YUMGO began to germinate to facilitate innovation for professionals, with a simple to use and very energy-efficient solution!
The egg: a key ingredient in baking, but why?
The company is based on an observation: today, professionals are having difficulty replacing eggs in baking to meet consumer demand. Why is it so difficult to eliminate egg in the formulation of pastries? The egg has many technical properties essential for structuring pastries. Concerning the egg white, it mainly has a structuring role:
Without being beaten, it provides consistency in the cake batter thanks to the gelling and coagulation properties of its proteins
Beaten until stiff, it provides lightness to the preparation by incorporating air. It helps the dough rise during cooking and allows you to make airy mousses.
However, it is still difficult to find an egg substitute product with all these properties on the market. Yumgo therefore looked into the subject with a 100% plant-based egg white, identically reproducing the properties of egg white in baking.
Our co-founder Rodolphe Landemaine, baker and founder of the Maison Landemaine and Land & Monkeys bakeries, was quickly confronted with the problem of replacing eggs when he sought to innovate by creating unique plant-based recipes for his stores. This is where the idea of YUMGO began to germinate to facilitate innovation for professionals, with a simple to use and very energy-efficient solution!
The egg: a key ingredient in baking, but why?
The company is based on an observation: today, professionals are having difficulty replacing eggs in baking to meet consumer demand. Why is it so difficult to eliminate egg in the formulation of pastries? The egg has many technical properties essential for structuring pastries. Concerning the egg white, it mainly has a structuring role:
Without being beaten, it provides consistency in the cake batter thanks to the gelling and coagulation properties of its proteins
Beaten until stiff, it provides lightness to the preparation by incorporating air. It helps the dough rise during cooking and allows you to make airy mousses.
However, it is still difficult to find an egg substitute product with all these properties on the market. Yumgo therefore looked into the subject with a 100% plant-based egg white, identically reproducing the properties of egg white in baking.
