ALBUWHIP FREE RANGE EGGS

Formato 500g
Código 55028
Embalaje 6u
Código 55028
Embalaje 6u
Formato 12,5k
Código 55030
Embalaje 1u
Código 55030
Embalaje 1u
Egg albumen powder from free-range hens. Whipping protein, with emulsifying and coagulating function. It offers greater stability and volume than fresh and/or pasteurized egg white, providing texture, control, and consistent results with a responsible and traceable origin in accordance with the demands of modern gastronomy.
Modo de uso
Mix cold into the liquid base without fat content and disperse with strong agitation. For a uniform and stable whipping, it is advisable to use an automatic whisk mixer. Improves whipping characteristics by hydrating the product for 24 hours prior to whipping. Use in recipes that require whipping, light texture, and firm structure.
Dosificación
80-100 g/kg
Egg albumen powder from free-range hens.
PIDE INFORMACIÓN
Características
Propiedades
Elaboraciones
Features
Ideal substitute for fresh and/or pasteurized egg white with a more responsible origin

Albuwhip Free Range combines the technical power of the classic albumen powder with a decisive added value: its responsible origin from free-range hens.

Being 100% egg albumin, it ensures a stronger whipping effect than fresh egg white and greater stability. It has a high air retention which allows to obtain mousses, meringues or soufflés with long lasting volume and firm structure.

Its coagulating function makes it perfectly compatible with cooking or baking processes. Moreover, by allowing the substitution of the water in the egg white for any watery liquid, it enhances the flavor of the preparations and increases their versatility.

Albuwhip Free Range maintains all the technical qualities of the original, but adds a commitment to animal welfare, raising the value of the product to discerning chefs and pastry chefs.

Resistance to freezing

High

Hydration

Hot and cold

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties

  • Albumen from free-range hens, with a responsible origin.
  • More whipping capacity compared to fresh and/or pasteurized egg white.
  • Allows more air to be incorporated, thus improving the texture of mousses, soufflés, and high-volume foams.
  • Greater stability and control of recipes, greater consistency and durability.
  • Allows replacing the water in the egg white with flavored liquids, intensifying flavor.
  • Suitable for cooking and baking.
  • Longer shelf life and better storage.
  • Freezable.
Elaborations
Possible
Elaborations
Ideal for creating meringues, dry meringues, macarons, mousses, soufflés, aerated sponge cakes or mousses. Ideal for recipes with fruit purees or flavored bases. Thanks to its free-range origin and its technical power, Albuwhip Free Range offers texture, volume and refined flavor in each gastronomic creation.
SEE MORE RECIPES
Texturizing

Petit Gâteau: Asia by Jordi Bordas
Nuts, Texturizing

Macaron Base TPT
Texturizing

Squid Oreo
Texturizing

Blackcurrant Meringue
Texturizing

Gazpacho Sandwich with Aromatic Vinegar Garnish
Nuts, Texturizing

Microwave Peanut and Coffee Cake
Texturizing

Coffee Meringue
SEE MORE RECIPES

Frequently Asked Questions

Can I use Albuwhip Free Range as a direct substitute for fresh or pasteurized egg whites?
Yes, thanks to its powerful whipping effect and stability, it can replace egg whites with advantages in texture, consistency, and flavor.
What type of liquids work best with this product?
Any aqueous liquid (water, fruit purees, non-fat bases).
What is the recommended dosage?
Between 80 and 100 g per kilogram of liquid base.
Does it withstand cooking or baking after whipping?
Yes, its coagulation is activated from 57 °C, so it is suitable for recipes that require heat without losing texture.
Can a preparation containing it be frozen?
Yes, Albuwhip resists freezing well, maintaining structure and texture.
Does the taste of the preparation change with the Albuwhip Free Range?
It does not alter the flavor, except for the liquid or base aroma used: it allows intensifying the flavors thanks to its ability to replace the water in the egg white with aromatic liquids.
Can I partially substitute egg white?
Yes, egg white can be partially substituted with the stabilization functionality in the whipping.

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