Vegetable Butter Substitute
In the world of pastries, innovation is key to meeting the growing demands of consumers, especially those seeking alternatives to dairy products due to…
Formato
300g
Hydrolyzed soya vegetable protein, maltodextrin and xanthan gum. Foaming and whipping effect.
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 rod whipping machine. It can be used both cold and hot.
Sojawhip is an ideal product to replace egg white in various baking applications, with excellent solubility and air-holding capacity. It is suitable for vegan, ovo-vegetarian and ovo-lacto vegetarian diets. Its use is simple: it is mixed cold in a fat-free liquid base and shaken vigorously, preferably with an automatic mixer to obtain a stable mount. It works both hot and cold, and can be applied in any aqueous liquid, regardless of its pH.
Media
Hot and cold
Thermo-reversible
Liquids
It is ideal for creating light and stable meringues, providing an airy texture. In the preparation of sponge cakes and whipped doughs, it ensures uniform fluffiness and excellent air retention. It is also a versatile choice for preparing macarons with the perfect consistency, fluffy marshmallows, and smooth and creamy mousses. In addition, its ability to generate light foams.
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sosa@sosa.cat