Whey protein emulsifies, browns, thickens and foams our baked products. Whey protein can be replaced with gluten for our gluten free breads. Whey protein can also reduce carbohydrates and fat while enhancing the nutritional benefits of the product. Whey protein enhances the flavour of whole grain breads and bakery products. Overall whey protein does good in all baked goods. So try adding it to your pan cakes, muffins and waffles.. Available at Chawla Essence Mart.. Adding flavour to life .. So bake it with love bake it with Chawla's... Specialist in food flavours food colours bakery and soft drink requisites and ice cream raw materials