Pancakes so easy, delicious and healthy, you’ll be wishing every meal was breakfast…

And now it can be made with plant based protein and no added sugar, these fluffy pancakes can be enjoyed every day with only 2.5g of carbs per serve.

A nutritious blend of all natural ingredients and a slight hint of vanilla, these protein pancakes are delicious with sugar free maple syrup, warm berries and yoghurt.

Just Mix, Pour & Flip

All you need to add is one large egg and ¼ cup of milk of your choice! healthy low carb Protein Pancakes – Ready in 3 minutes.

To make a serve of 3 Protein Pancakes, you’ll need:

+ 30g (¼ cup) Protein Pancake Mix

+ 60ml (¼ cup) milk of choice

+ 1 large egg

MIX – Using a whisk, thoroughly combine all the ingredients in a bowl, then let the mixture sit whilst you heat up a fry pan.

PREPARE PAN – Spray a non-stick fry pan with oil. Heat until almost smoking (this seals the pan and prevents sticking). Once hot, turn to low heat and wait for 30 seconds.

SPOON – Spoon the mixture into the fry pan on a low heat, forming 3 pancakes approx. 10cm in diameter. Cook for 60-90 seconds or until you see bubbles appear.

FLIP – Carefully flip each pancake and cook the other side for a further 90 seconds or until golden. Repeat this process for remaining 3 pancakes.

STORAGE – Pancakes must be stored in a sealed container, in the fridge (1-4°C) for up to 5 days,

or freezer (-18°C ) for up to 3 months.

Top Toppings

1) Greek yoghurt & blueberries

2) Butter & sugar free maple syrup

3) Lemon juice & PBCo. Sugar Free Icing

Australia’s Lowest Carb Bread, with just 1.7g of carbs per serve!

That’s 95% less carbs than regular wholegrain bread!

You’ll never have to miss out again! You can have toast for breakfast, sandwiches lunch, and burgers for dinner. You can even make focaccia, rolls or bagels with this versatile mix. One packet makes 20 slices, so it’s great value for money.

Just Mix, Pour & Bake

All you need to add is 2 large eggs, 440mL of water! No Bread Maker Required. Fresh baked low carb bread at home in just 60 minutes.

To made a loaf of Protein Bread, you will need:

+ Contents of this pack

+ 440ml (1 & 3/4 cup) water

+ 2 large eggs

PREPARE – Preheat a fan forced oven to 180°C and line a small loaf tin1 with baking paper – or use a silicone tin.

MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together eggs & water. Pour the wet mix into the dry mix and gently fold until just combined2.

POUR – The mixture into lined loaf tin and spread evenly. Sprinkle with your favourite seeds if desired.

BAKE – Place on top shelf of pre-heated oven and bake for 60 mins. After baking, remove from tin and place on cooling rack for approx. 1 hour.

CHILL & SLICE – For best results, wrap in a tea towel & refrigerate overnight before slicing with a sharp serrated bread knife.

STORAGE – Bread must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for 3 months (portion in sandwich bags).

2 Quick tips for the perfect loaf

1) Use a small loaf tin 9cm x 20cm. A larger tin will result in a wider, but not as tall loaf.

2) Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising.

Enjoy delicious low carb versions of all your favourite muffins! One mix – endless possibilities.

Want to get your teeth into a fluffy, soft muffin – but without the carbs or sugar? PBCo. low carb Protein Muffin Mix with no added sugar is just what you’re after.

Just Mix, Spoon & Bake

All you need to add is eggs, milk, fresh chopped apple and frozen berries! Simply swap the additions to make any flavour you like!

To make 10 Apple Berry Protein Muffins, you’ll need:

+ Contents of this pack

+ 315ml (1 1/4 cups) milk of choice

+ 3 large eggs

+ 1 large apple, finely diced (approx. 180g)

+ 1 heaped cup of frozen berries (approx. 220g)

PREPARE – Preheat a fan-forced oven to 170°C and place 10 muffin wrappers in a muffin tray. If using patty cases, you’ll need to spray them with oil to prevent sticking. If using a silicone muffin tray, no wrappers are required.

MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk and eggs, then add diced apple. Pour this wet mix into the dry muffin mix and gently combine, then fold through the berries.

PORTION – Using a spoon, portion mix into the 10 muffin wrappers and decorate with additional berries or seeds if desired.

BAKE – Place on the top shelf of your preheated oven, and bake for 30-35 minutes. After baking, remove tray from oven and place muffins on a cooling rack

STORAGE – Muffins must be stored in the fridge (1-4°C) for up to 5 days, or frozen (-18°C) for up to 3 months.

Enjoy pizza without the carb coma! This mix, powered by premium plant proteins, makes 4 LARGE thin & crispy bases. Yum!

PBCo's Gluten Free Protein Pizza Base Mix is the perfect low carb option for Friday pizza night.

It’s also a great alternative to cauliflower pizza that will actually hold when you pick it up in your hands! A beautiful, thin and savoury base with a slight nutty taste and a hint of herbs. The perfect canvas for all your favourite pizza toppings.

Just Mix, Pour & Bake

All you need to add is eggs, water and oil. It’s super easy and ready for the oven in just 5 minutes.

To make a large Protein Pizza Base, you’ll need:

+ 80g (1/2 cup firmly packed) of this mix

+ 3 large eggs

+ 60ml (1/4 cup) water

+ 2 tablespoons olive oil (optional)

For the ultimate crispy pizza base, add the olive oil. Note: This is a batter, not a dough.

It will be liquid at first – but will crisp up during baking.

PREPARE – Preheat a fan-forced oven to 180°C and line an extra large baking tray with baking paper (not greaseproof paper).

MIX – Place 80g of this mix into a large mixing bowl. Add all ingredients and whisk to combine into a smooth liquid batter.

POUR – Pour the batter into the centre of the lined tray. Using the back of a spoon, spread the batter to the edges so it’s less than 1/2 cm thick.

BAKE – Place in a pre-heated oven and bake for 15-20 minutes or until golden brown, then remove from the oven.

FINISH YOUR PIZZA – Add your favourite pizza toppings, then pop the pizza back into the oven for a further 10-15 minutes or until golden brown on top.

STORAGE – Pizza bases must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for up to 3 months.

Pancakes so easy, delicious and healthy, you’ll be wishing every meal was breakfast…

And now it can be made with plant based protein and no added sugar, these fluffy pancakes can be enjoyed every day with only 2.5g of carbs per serve.

A nutritious blend of all natural ingredients and a slight hint of vanilla, these protein pancakes are delicious with sugar free maple syrup, warm berries and yoghurt.

Just Mix, Pour & Flip

All you need to add is one large egg and ¼ cup of milk of your choice! Healthy Plant Based Protein Pancakes – Ready in 3 minutes.

To make a serve of 3 Plant Based Protein Pancakes, you’ll need:

+ 30g (¼ cup) Protein Pancake Mix

+ 60ml (¼ cup) milk of choice

+ 1 large egg

MIX – Using a whisk, thoroughly combine all the ingredients in a bowl, then let the mixture sit whilst you heat up a fry pan.

PREPARE PAN – Spray a non-stick fry pan with oil. Heat until almost smoking (this seals the pan and prevents sticking). Once hot, turn to low heat and wait for 30 seconds.

SPOON – Spoon the mixture into the fry pan on a low heat, forming 3 pancakes approx. 10cm in diameter. Cook for 60-90 seconds or until you see bubbles appear.

FLIP – Carefully flip each pancake and cook the other side for a further 90 seconds or until golden. Repeat this process for remaining 3 pancakes.

STORAGE – Pancakes must be stored in a sealed container, in the fridge (1-4°C) for up to 5 days, or freezer (-18°C ) for up to 3 months.

Top Toppings

1. Coconut yogurt & blueberries

2. Peanut butter & sugar free maple syrup

3. Lemon juice & PBCo. Sugar Free Icing

Love the smell of freshly baked cookies?

Packed with natural plant proteins & no hidden nasties, these Protein Cookies are the ultimate low carb snack or breakfast to power you through the day, and are perfect for vegetarians and low carb, high protein diets.

Really easy to make and satisfying to eat! Add choc chips and nuts, or check out our recipes for more inspiration!

Just Mix, Roll & Bake

All you need to add is dark chocolate, walnuts, eggs, milk (of your choice) and butter. Yes, you can use coconut oil.

To make 20 Low Carb Cookies, you’ll need:

+ Contents of this pack

+ 100g dark chocolate, chopped

+ 120g walnuts (or your favourite nuts), chopped

+ 80g (1/3 cup) butter, melted, or coconut oil

+ 1 large egg (or egg replacer)

+80ml (1/3 cup) milk of choice

PREPARE – Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.

MIX – Place all dry ingredients into a large bowl and combine. In a separate bowl, whisk together milk, eggs & melted butter/oil. Pour wet ingredients into the dry mix and combine well. Cookie mixture should be crumbly, but hold together when rolled into a ball.

ROLL – Take a heaped teaspoon of mix, and using your hands roll into a ball, then flatten and shape the edges. Place on baking tray. Repeat process for all remaining cookies.

BAKE – Place cookies in preheated oven and bake for 20 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack.

STORAGE – Cookies must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months.

Enjoy delicious cafe-style gluten free Protein Banana Bread at home – without the sugar or carbs.

One serve of PBCo.'s Protein Banana Bread has 11g of protein, and has 77% less carbs than traditional banana bread!#

You can still enjoy that delicious taste and aroma of warm banana bread with melted butter and a coffee or tea – even if you’re watching your sugar and carbs.

Just Mix, Pour & Bake

All you need to add is fresh bananas, eggs, milk (of your choice) and butter. Yes, you can use coconut oil.

To make a loaf of Plant Based Protein Banana Bread, you will need:

+ Contents of this pack

+ 3 large overripe bananas (approx. 300g)

+ 3 large eggs

+ 80ml (1/3 cup) milk of choice

+ 80ml (1/3 cup) butter, melted

IMPORTANT TIP – Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!

PREPARE – Preheat a fan-forced oven to 160°C and line a small loaf tin (9cm x 20cm) with baking paper, or use a silicone loaf tin. Using a fork, mash bananas.

MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together eggs, melted butter, milk and mashed banana. Pour the wet mix into the dry mix and gently fold until just combined.

SPOON – The batter into lined loaf tin. Use a spatula to ensure no mixture is wasted. Evenly spread out the mixture. Decorate with additional banana if desired.

BAKE – Place on top shelf of preheated oven and bake for 55 minutes. Check with a skewer, and if needed bake for another 10 min. After baking, remove from tin and place on cooling rack for approx. 1 hour.

CHILL & SLICE – For best results, wrap in a tea towel & refridgerate overnight before slicing (with a sharp serrated bread knife).

STORAGE – Banana bread must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) sliced, in sandwich bags for up to 3 months.

To prepare 12 cupcakes, 24 baby cakes, or 1 low carb chocolate cake, you will need:

+ Contents of this pack

+ 2 large eggs

+ 250ml (1 cup) milk of choice

+ 70g (1/3 cup) butter, melted

PREPARE – Preheat a fan forced oven to 180°C. Spray the inside of 12 cupcake wrappers with oil to avoid sticking (or use a silicone tray).

MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs and melted butter. Pour wet mix into the dry cupcake mix and gently fold until just combined.

PORTION – Using a tablespoon, portion mix evenly into the 12 wrappers.

BAKE – Place on the top shelf of preheated oven, and bake for 15-20 minutes. After baking, remove cupcakes from tray and place on cooling rack for 2 hours.

ICE, ICE, BABY – Cupcakes should be totally cooled before topping with icing made from PBCo. Sugar Free Icing Mix.

STORAGE – Cupcakes must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months. Cupcakes should be served at room temperature.

Quality Natural Ingredients.

Lupin flour, rice flour, cocoa (21%), kibbled sunflower, almond meal, natural sweeteners (erythritol, stevia (steviol glycosides)), coconut flour, raising agents (glucono delta-lactone, sodium bicarbonate, calcium phosphate), salt.

CONTAINS LUPIN AND ALMOND. May contain milk, egg and sesame.

PBCo.'s Low Carb Vanilla Cupcakes are the perfect centrepiece for any occasion.

No one will ever believe just how healthy these sugar free cupcakes are – so you don’t have to deal with the kids bouncing off the walls from crazy sugar hits at your next party!

To prepare 12 cupcakes, 24 baby cakes, or 1 low carb vanilla cake, you will need:

+ Contents of this pack

+ 2 large eggs

+ 250ml (1 cup) milk of choice

+ 70g (1/3 cup) butter, melted

PREPARE – Preheat a fan forced oven to 180°C. Spray the inside of 12 cupcake wrappers with oil to avoid sticking (or use a silicone tray).

MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together milk, eggs and melted butter. Pour wet mix into the dry cupcake mix and gently fold until just combined.

PORTION – Using a tablespoon, portion mix evenly into the 12 wrappers.

BAKE – Place on the top shelf of preheated oven, and bake for 15-20 minutes. After baking, remove cupcakes from tray and place on cooling rack for 2 hours.

ICE, ICE, BABY – Cupcakes should be totally cooled before topping with icing made from PBCo. Sugar Free Icing Mix.

STORAGE – Cupcakes must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months. Cupcakes should be served at room temperature.

To make 6 low carb pancakes:

+ 60g (½ cup) Low Carb Pancake Mix

+ 1 large egg

+ 125ml (½ cup) milk of choice

MIX – Using a whisk, thoroughly combine all the ingredients in a bowl, then let the mixture sit whilst you heat up a fry pan.

PREPARE PAN – Spray a non-stick fry pan with oil. Heat until almost smoking (this seals the pan and prevents sticking). Once hot, turn to low heat and wait for 30 seconds.

SPOON – Spoon the mixture into the fry pan on a low heat, forming 3 pancakes approx. 10cm in diameter. Cook for 60-90 seconds or until you see bubbles appear.

FLIP – Carefully flip each pancake and cook the other side for a further 90 seconds or until golden. Repeat this process for remaining 3 pancakes.

STORAGE – Pancakes must be stored in a sealed container, in the fridge (1-4°C) for up to 5 days, or freezer (-18°C ) for up to 3 months.

Top Toppings

1) Fresh strawberries & cream

2) Butter & sugar free maple syrup

3) Lemon juice & PBCo. Sugar Free Icing

Quality Natural Ingredients.

Lupin flour, rice flour, almond meal, kibbled sunflower, vanilla bean powder, coconut flour, raising agents (glucono delta-lactone, sodium bicarbonate, calcium phosphate), salt, chia seeds.

CONTAINS LUPIN AND ALMOND. May contain milk, egg and sesame.

Just Mix, Pour & Bake

All you need to add is 2 large eggs, 440mL of water! No Bread Maker Required. Fresh baked low carb bread at home in just 60 minutes.

To prepare a loaf of 6 Australian Seeds Protein Bread, you will need:

+ Contents of this pack

+ 440ml (1 & 3/4 cup) water

+ 2 large eggs

PREPARE – Preheat a fan forced oven to 180°C and line a small loaf tin1 with baking paper – or use a silicone tin.

MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together eggs & water. Pour the wet mix into the dry mix and gently fold until just combined2.

POUR – The mixture into lined loaf tin and spread evenly. Sprinkle with your favourite seeds if desired.

BAKE – Place on top shelf of pre-heated oven and bake for 60 mins. After baking, remove from tin and place on cooling rack for approx. 1 hour.

CHILL & SLICE – For best results, wrap in a tea towel & refrigerate overnight before slicing with a sharp serrated bread knife.

STORAGE – Bread must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for 3 months (portion in sandwich bags).

2 Quick tips for the perfect loaf

1) Use a small loaf tin 9cm x 20cm. A larger tin will result in a wider, but not as tall loaf.

2) Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising.

Quality Natural Ingredients.

Lupin flour, seeds (24% (linseeds, poppy seeds, sesame, sunflower, pepita, chia seeds)), whey protein, golden flaxmeal, egg white powder, raising agents (glucono delta-lactone, sodium bicarbonate, calcium phosphate), salt.

CONTAINS LUPIN, SESAME, MILK AND EGG. May contain tree nuts.

Just Mix, Pour & Bake

All you need to add is eggs, water and oil. It’s super easy and ready for the oven in just 5 minutes.

To make a large Plant Based Gluten Free Pizza Base, you’ll need:

+ 80g (1/2 cup firmly packed) of this mix

+ 3 large eggs

+ 60ml (1/4 cup) water

+ 1 tablespoon olive oil

Note: This is a batter, not a dough. It will be liquid at first – but will crisp up during baking.

PREPARE – Preheat a fan-forced oven to 180°C and line an extra large baking tray with baking paper (not greaseproof paper).

MIX – Place 80g of this mix into a large mixing bowl. Add all ingredients and whisk to combine into a smooth liquid batter.

POUR – Pour the batter into the centre of the lined tray. Using the back of a spoon, spread the batter to the edges so it’s less than 1/2 cm thick.

BAKE – Place in a pre-heated oven and bake for 15-20 minutes or until golden brown, then remove from the oven.

FINISH YOUR PIZZA – Add your favourite pizza toppings, then pop the pizza back into the oven for a further 10-15 minutes or until golden brown on top.

STORAGE – Pizza bases must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for up to 3 months.

Quality Natural Ingredients

Lupin flour, kibbled sunflower, golden flaxmeal, rice protein, sesame seeds, mixed herbs, salt.

CONTAINS LUPIN AND SESAME. May contain tree nuts, milk egg.

You can’t have cake without the icing!

Finish off your low carb baking with this sugar free icing, for the perfect healthy treat.

Using a special blend of natural sweeteners stevia, erythritol and xylitol, and a touch of vanilla bean, you will definitely impress your friends and family – they will never guess just how healthy your baking is!

To make 1 batch of sugar free icing (frosting) you’ll need:

+ 75g (level ⅓ cup) Sugar Free Icing Mix

+ 200g (1 tub) cream cheese

+ 60g (3 tablespoons) soft butter

+ 20ml (1 tablespoon) water

Each batch is enough to ice 12 regular cupcakes.

IMPORTANT: Butter & cream cheese must both be at room temp. Microwave for 30 seconds if required.

PREPARE – Place all ingredients in a large bowl.

MIX – Using electric mixer, beat for 3-5 minutes on high until light and fluffy. If not light enough – add a drizzle more water whilst beating. If too runny, place in fridge for 30 minutes before icing cupcakes.

FLAVOUR OPTIONS

Vanilla – make as above.

Strawberry – add 3 mashed strawberries instead of water.

Lemon – use 1 tablespoon of lemon juice instead of water.

Coffee – add 1 tablespoon instant coffee granules.

DECORATE – Icing can be piped or simply spread onto cooled cupcakes. Decorate as desired.

STORAGE – Unused icing can be stored in the fridge (1-4°C) for up to 5 days. Icing can not be frozen. Iced cupcakes should be stored in the fridge but served at room temperature

Enjoy freshly baked cookies at home!

Made with natural low carb ingredients, no added sugar, and no hidden nasties.

PBCo.'s low carb cookies are perfect for a fast brekkie on the go, or as a “sweet” treat with your morning coffee, you can now stick to your healthy eating plan whilst enjoying cookies!

To make 20 Chewy Choc Walnut Low Carb Cookies, you will need:

+ Contents of this pack

+ 100g (2/3 cup) dark chocolate, chopped

+ 100g (2/3 cup) walnuts, chopped

+ 70g (1/3 cup) butter, melted, or coconut oil

+ 125ml (½ cup) milk of choice

PREPARE – Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.

MIX – Place all dry ingredients into a large bowl and combine. In a separate bowl, whisk together milk & melted butter/oil. Pour wet ingredients into the dry mix and combine well. Cookie mixture should be crumbly but hold together when rolled into a ball.

ROLL – Take a heaped teaspoon of mix, and using your hands roll into a ball, then flatten and shape the edges. Place on baking tray. Repeat process for all remaining cookies.

BAKE – Place cookies in preheated oven and bake for 15 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack.

STORAGE – Cookies must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months.

Toast is back on the menu with our beautiful low carb bread.

Made with quality ingredients that are naturally low carb… and it’s even gluten free too!

Just Mix, Pour & Bake

All you need to add is 3 large eggs, 440mL of water! No Bread Maker Required. Fresh baked low carb bread at home in just 60 minutes.

To make 1 loaf of our low carb gluten free bread, you will need:

+ Contents of this pack

+ 440ml (1 & 3/4 cup) water

+ 3 large eggs

PREPARE – Preheat a fan forced oven to 180°C and line a small loaf tin1 with baking paper – or use a silicone tin.

MIX – Empty contents of this pack into a large bowl. In a separate bowl, whisk together eggs & water. Pour the wet mix into the dry mix and gently fold until just combined2.

POUR – The mixture into lined loaf tin and spread evenly. Sprinkle with your favourite seeds if desired.

BAKE – Place on top shelf of pre-heated oven and bake for 60 mins. After baking, remove from tin and place on cooling rack for approx. 1 hour.

CHILL & SLICE – For best results, wrap in a tea towel & refrigerate overnight before slicing with a sharp serrated bread knife.

STORAGE – Bread must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for 3 months (portion in sandwich bags).

2 Quick tips for the perfect loaf

1) Use a small loaf tin 9cm x 20cm. A larger tin will result in a wider, but not as tall loaf.

2) Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising.

Delicious home-style carrot cake with no added sugar. A healthy twist on an old classic.

You can now enjoy homestyle low carb carrot cake that you grew up with, without the sugar and carbs! Only 4g of carbs per serve – that’s 87% less carbs than regular carrot cake!

Tastes just like mum or nan used to make, with warm hints of cinnamon, ginger and nutmeg, a touch of vanilla, and just the right amount of sweetness. It has the wholesome goodness of sunflower seeds, lupin and almond meal, making a moist and satisfying cake.

Just Mix, Pour & Bake

All you need to add is fresh carrot, walnuts, eggs, milk (of your choice) and butter. Yes, you can use coconut oil.

To make a Low Carb Carrot Cake, you’ll need:

+ Contents of this pack

+ 3 medium carrots, grated (approx. 300g)

+ 80ml (1/3 cup) milk of choice

+ 160ml (2/3 cup) butter, melted

+ 40g (1/2 cup) walnuts, chopped

PREPARE – Preheat a fan-forced oven to 170°C and line a small loaf tin (9cm x 20cm) with baking paper, or use a silicone loaf tin.

MIX – Empty the contents of this pack, the grated carrot, and walnuts into a large bowl. In a separate bowl, whisk together eggs, milk and butter. Pour the wet mix into the dry mix and gently fold until just combined.

SPOON – Spoon the mixture into lined loaf tin and spread out evenly. Use a spatula to ensure no mixture is wasted.

BAKE – Place on top shelf of preheated oven and bake for 60 mins. Check with a skewer, and if needed, bake for another 10 mins. After baking, remove from tin and place on cooling rack for 1 hour.

CHILL & SLICE – For best results, wrap in a tea towel & refrigerate overnight before slicing with a sharp serrated bread knife.

Top with icing made from PBCo. Sugar Free Icing Mix.

STORAGE – Carrot cake must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months.