Our product Hydro whey protein is digested and absorbed faster than standard whey protein! It’s perfect for after a workout and mixes smoothly! Made Exclusively With Hydrolyzed Whey Protein Isolates By hydrolyzing whey protein isolates to break larger proteins down into smaller pieces, to be able to get into your system rapidly, enabling your muscles to start recovering from heavy training. This product is the most valuable muscle building protein yet, pure product which helps feed your muscles and stack your gains. The best made even better.



Keep out of the reach of children. Do not use if seal under cap is broken or missing. Store in a cool dry place.

SUGGESTED USE: As a dietary supplement add 1 (one) scoop of product 30 g into 250 ml of water and stir adequately or shake well, consume immediately after that. On training day take take one serving 1 hour before workout. You can take one serving 2 hours before lunch as well as one serving 2 hours after as a snack.

WARNINGS: Once opened, store at a temperature that does not exceed 25 °C and consume within 3 months after opening. Supplement should not replace a varied diet. Not intended for children, pregnant a nursing women.


Supplements Facts Serving size 1 scoop (30g) Serving per container 65
Average energy and nutrient content in 100 g in 1 scoop (30g)
Calories (kJ) 1 690 kJ 507 kJ
Calories (kcal) 399 kcal 120 kcal
Total Fat 5,9 g 1,7 g
Satured Fat 4,2 g 1,2 g
Total Carbohydrates 6,6 g 2,0 g
of which sugars 2,3 g 0,69 g
Fibre 1,3 g 0,5 g
Protein 84,6 g 25,6 g
Salt 0,8 g 0,24 g
Typical amino acid profile in 100 g
Essential amino acids Nonessential amino acids
Isoleucin 3,3 g Histidin 2,9 g
Leucin 3,0 g Alanin 8,9 g
Lysin 5,1 g Arginin 7,4g
Methionin 1,9 g Aspartic Acid 8,3 g
Phenylalanin 2,5 g Cystein 0,5 g
Threonin 1,7 g Glutamic Acid 10,6 g
Tryptophan 1,8 g Glycin 7,7 g
Valin 3,8 g Prolin 10,6 g
Serin 3,4 g
Tyrosin 1,1 g
Hydroxyprolin 9,9 g

Other ingredients:

Hydrolyzed Whey Protein Isolate, Cocoa powder, Chocolate aroma, Sucralose (E955) as a sweetener


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