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POTATOWHIP

Format: 300g

Code 44180

Standard code

Packaging 6u

Format: 6,25kg

Code 44179

Standard code

Packaging 1u

Deodorized potato protein powder. Foaming and whipping effect. Emulsifying and coagulating capacity.

Mode of use

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.

Dosage

11 - 40g/kg

Ingredients

potato protein (sulfites)

Remarks

High solubility. High air retention capacity.

Features

Substitutes the egg white's mounting capacity

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.

Resistance to freezing

Media

Hydration

Hot and cold

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Properties Indispensable in vegetable bakery

High aerating, emulsifying and coagulating capacity.
Ideal substitute for egg white, allowing the use of flavored liquids.
Functional in liquids with high pH range.
Coagulating capacity from 55 °C.
Suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets.

Elaborations

Possible
Elaborations

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.