White Egg Powder

 
 

15.200KD

Origin: Spain
Weight: 500G
Dosage: 100G/L or 25G/KG – Mix in cold and whip. Best result after 24h. 100 G/LL of water or pulps. 25G/KG with concentrated pulps
Shelf life: 2 years

DESCRIPTION

Substitute for egg white, foaming agent. Gives 25% more foam and is 5 times more stable than fresh egg white. Elaborations: Meringues / Macarons / Marshmallows / Souffles / Sponge cakes / Mousses.

RECIPE CORNER

Tiramisu coulant ice cream
Meringue of truffle
Macaron with white egg powder
Meringue
Souffle of chocolate

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