Format
300g
Milk protein powder is a natural emulsifier ideal for pastry and chocolate applications. It facilitates emulsification in preparations where the water and fat base need stability, improving textures and providing functionality without altering the flavor.
Incorporate the milk protein in the aqueous part of the preparation and apply blender to ensure a homogeneous emulsion. In ganaches with cream or milk/white chocolate, use 0.5%. For ganaches with liquid base of water or alcohol and dark chocolate, it is recommended to dose up to 2% to ensure a stable emulsion.
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