Formato
500g
Formato
12,5kg
Egg albumin powder. Moisturizing, emulsifying and coagulating effect. Substitute for fresh or pasteurized egg white.
Mix cold into the liquid base without fat content and disperse with strong agitation. To achieve a uniform and stable whipping, it is advisable to use an automatic whisk mixer. Improve the whipping characteristics by hydrating the product for 24 hours prior to whipping.
Albuwhip is a protein that allows us to mount any aqueous liquid in a stable manner, thus substituting the water in the egg white for flavor and achieving a 10-fold increase in the flavor of our pastry preparations, with an air retention capacity of up to 60 %, it is 25 % more effective than fresh egg white and provides five times greater stability. Its coagulating capacity is activated from 57 °C, making it a versatile solution in the modern kitchen.
High
Hot and cold
Thermo-irreversible
Liquids
Albuwhip is perfect for the creation of a wide variety of preparations that require volume and stability, such as meringues, sponge cakes, whipped doughs, macarons, marshmallows, mousses, soufflés and foams.
938 666 094
sosa@sosa.cat