White Egg Powder
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
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.