Vegan Macaron Shell - Passion Fruit
Within the universe of modern pastry, the macaron shell—or “lid”— has become a true icon of technique, precision, and elegance. In this recipe, we…
Format
300g
Format
6,25kg
Deodorized potato protein powder. Foaming and whipping effect. Emulsifying and coagulating capacity.
Mix cold in a fat-free liquid base and disperse with strong agitation. To achieve a uniform and stable mounting, it is advisable to use an automatic stick mounter. Improve the mounting characteristics by hydrating the product for 24 hours prior to mounting. Potatowhip can be used both hot and cold, allowing its versatility in various applications.
Potatowhip is a potato protein powder with a foaming, whipping, emulsifying and coagulating effect. It is suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets, and replaces the whipping capacity of egg white in multiple preparations. With high solubility and high air retention, it allows use in liquids with a wide pH range and coagulates at 55 °C and above. Perfect for creating light and airy textures.
Media
Hot and cold
Thermo-irreversible
Liquids
Potatowhip is perfect for making a wide range of preparations such as meringues, sponge cakes, whipped doughs, macarons, marshmallows, mousses, soufflés and foams, offering excellent results in preparations that require a stable, whipped effect.
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