The baker's protein shelf starts with egg white powder, which whips into meringues and macarons and folds into doughs and batters wherever a recipe can use egg white. Whole egg powder covers enriched doughs and breakfast bakes, instant nonfat dry milk is the classic addition to breads and rolls, and peanut butter powder works into cookies, energy bites, and pancake batters. All of them are shelf stable, so the protein is there whenever the baking mood strikes.

From our shelves, by the nutrition facts panels: High Protein Goat Milk Powder leads at 16 grams per serving, followed by egg white powder at 14 grams. Instant nonfat dry milk and peanut butter powder each bring 8 grams, whole egg powder 7 grams, our Real Dairy Ice Cream Mixes 6 grams, and white popcorn 5 grams. Every product in this collection carries at least 5 grams of protein per serving, with serving sizes listed on each product page.

It is a regulated claim with real math behind it. In the United States, a food labeled high protein must provide at least 20 percent of the Daily Value for protein per serving, and the calculation must account for protein quality, not just raw grams. That is why we simply publish the protein grams from each product's nutrition facts panel and let you compare: the numbers are the honest, useful part, and they are printed on every container.

Your pantry can do it with real ingredients. Whisk a spoonful of peanut butter powder into oatmeal or pancake batter for peanut flavor and 8 grams of protein per serving. Add instant nonfat dry milk to the dry ingredients for a dairy protein lift, or whisk in egg white powder, which disappears into batters without changing the flavor. Each addition brings the protein listed on its panel, no supplement tub required.

Functionally, yes. Egg white powder is dried egg whites, and once reconstituted with water at the ratio on the label, it whips, foams, and bakes the way fresh whites do, with the same egg white protein. Bakers often prefer the powder for meringues and royal icing because it is pasteurized, measures precisely, and never leaves a carton of yolks behind. Keep the jar sealed in a cool, dry place and it waits as long as your baking plans do.