POTATOWHIP COLD

Format: 450g
Code 43124
Packaging 6u
100% potato protein. Egg white substitute in cold preparations. Emulsifying and aerating capacity.
Mode of use
For foaming: mix cold in a liquid base (fruit or vegetable pulps, smoothies and infusions) and apply agitation by adding air to the mixture. To obtain a uniform and stable whipping, it is advisable to do it with an automatic whipping machine. If the liquid contains fat, the foaming effect is lost. To emulsify: disperse Potatowhip Cold in a liquid base and add the fatty part. Apply strong agitation until the correct emulsion is achieved.
Dosage
3 - 5%
potato protein
Potatowhip Cold has a neutral color and flavour, which allows to intensify the flavour in the elaborations and to have purer colours.
Features
Plant-based Pastry Making Indispensable
Potatowhip Cold is a potato protein with foaming and emulsifying capacity, specifically designed for cold preparations. Its flavor and neutral color allow intensifying flavours and obtaining purer colours in preparations. With high versatility, it improves texture, stability and mouthfeel, ideal for mousses, raw meringues and cold sauces. At higher dosage, it increases its aerating and emulsifying capacity.

Freezability

Media

Activation temperature

Hot and cold

Temperature resistance

Thermo-reversible

For use in

Water-based medium

Elaborations
Possible
Elaborations
Products
Products