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
YUMGO replaces eggs! We have developed the first complete range of vegetable alternatives to eggs for professionals. Our products replace eggs in the same way in both sweet and savory recipes, for a result that is still just as tasty and delicious!
Our co-founder Rodolphe Landemaine, baker-pastry chef and founder of the Maison Landemaine and Land & Monkeys bakeries, was soon faced with the problem of replacing eggs when he sought to innovate by creating unique plant-based recipes for his shops. This is where the idea of YUMGO began to germinate to facilitate innovation for professionals, with an easy-to-use and very greedy solution!
The egg: a key ingredient in pastry, but why?
The company starts from an observation: today, professionals are struggling to replace eggs in baking to meet consumer demand. Why is it so difficult to eliminate the egg in the formulation of pastries? The egg has many technical properties essential to the structuring of pastries. Regarding the egg white, it mainly has a structuring role:
Without being beaten, it provides hold in the cake batter thanks to the gelling and coagulation properties of its proteins.
Whipped in snow, it brings lightness to the preparation by incorporating air. It helps the rise of the dough during cooking and allows you to make airy mousses.
However, it is still difficult to find an egg substitute on the market with all these properties. Yumgo has therefore looked into the subject with a 100% vegetable egg white, identically reproducing the properties of egg white in pastry.
Our co-founder Rodolphe Landemaine, baker-pastry chef and founder of the Maison Landemaine and Land & Monkeys bakeries, was soon faced with the problem of replacing eggs when he sought to innovate by creating unique plant-based recipes for his shops. This is where the idea of YUMGO began to germinate to facilitate innovation for professionals, with an easy-to-use and very greedy solution!
The egg: a key ingredient in pastry, but why?
The company starts from an observation: today, professionals are struggling to replace eggs in baking to meet consumer demand. Why is it so difficult to eliminate the egg in the formulation of pastries? The egg has many technical properties essential to the structuring of pastries. Regarding the egg white, it mainly has a structuring role:
Without being beaten, it provides hold in the cake batter thanks to the gelling and coagulation properties of its proteins.
Whipped in snow, it brings lightness to the preparation by incorporating air. It helps the rise of the dough during cooking and allows you to make airy mousses.
However, it is still difficult to find an egg substitute on the market with all these properties. Yumgo has therefore looked into the subject with a 100% vegetable egg white, identically reproducing the properties of egg white in pastry.
