ALBUWHIP

Format: 500g
Code 48688
Packaging 6u
Format: 12,5kg
Code 46064
Packaging 1u
Egg albumin powder. Moisturizing, emulsifying and coagulating effect. Substitute for fresh or pasteurized egg white.
Mode of use
Mix cold in the fat-free liquid base and disperse with strong agitation. To obtain a uniform and stable mounting, it is convenient to do it with an automatic stick mounter. Improve the mounting characteristics by hydrating the product for 24 hours prior to mounting.
Dosage
81 - 100g/kg
High air retention capacity, up to 60%. Coagulating capacity from 57 °C. 25% more carrying capacity and 5 times more stable than fresh egg white.
Features
Ideal egg white substitute
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.

Freezability

Activation temperature

Hot and cold

Temperature resistance

Thermo-irreversible

For use in

Elaborations
Possible
Elaborations
Products
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